There’s been a lot of baking going on around here lately. I think I’ve put more milage on my new oven in the last 2 months than Jay’s put on his 2 year old car. So I wanted to do something easy that didn’t require doing a load in the dishwasher. And I decided to try this homemade Irish cream. Yes, Irish cream. A staple of the after-dinner drink, collaborator in the infamous “Irish car bomb” shot, and all-around delicious beverage.
Irish cream is a cream liqueur based on Irish whiskey, cream, and other ingredients such as coffee, which can be served on its own or used in mixed drinks or as part of a shot or a whole shot. Irish cream is very popular in the United Kingdom, Canada, and the United States.
It is usually served on the rocks as a moderately strong beverage on its own, but is often mixed stronger by adding more whiskey or sometimes bourbon, which complements the Irish Whiskey used in production. Coffee liqueur such as Kahlúa and many caramel liqueurs are also used. Baileys is a common addition to White Russians, due to its creamy flavour.
Some recipes for Irish cream liqueur have been published, which use various combinations of Irish whiskey, cream, coffee (sometimes, and usually optional), sweetened condensed milk and evaporated milk. Many have significantly less alcohol by volume than the commercial brands.
At first, I was skeptical. Obviously, we all know that Bailey’s Irish cream (or Carolan’s, or Molly’s, etc, etc) is made with cream & whiskey. But I couldn’t really believe it was that simple to just make it at home. If it was true, why wouldn’t people do it more often?
I think the answer lies with the people who buy instant pudding mix & gray-colored supermarket pickles.
Don’t get me wrong: there’s always a bottle or two of Irish cream in my house. I will probably always buy it. But at least now I know I can make it myself! I’ll never, ever run out. Plus it just makes a great gift!
- 1 2/3 cups Jameson Irish whiskey
- 1 cup half & half or heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon chocolate syrup
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee
- Combine all ingredients in a blender and puree on high speed for 30 seconds. Or, place in a large, deep bowl/pot and use an immersion blender, as I did.
- Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months.
- Shake well before using.
I used a Weck juice jar/bottle for mine. A large mason jar works just as well, as does any glass bottle with a good top/lid.
I put mine in the fridge for a few reasons; one, it’ll (probably) keep a bit longer with some refrigeration. And two, I kind of like a cold Irish cream now & then. Especially in a hot coffee. But you don’t have to store it in the fridge.
Also I personally would NOT use another whiskey in this. Jameson is the ONLY Irish whiskey I would use in a homemade Irish cream recipe. However I’m sure there are other Irish whiskeys that would work in a pinch. I’m just a purist, & I happen to always have Jameson in the house.
This is one of those super impressive things- like, it’s insanely simple, but when you serve it & tell folks you made it, all of a sudden you’re a a genius.
Well… your secret is safe with me. *wink*