Homemade Irish Cream

After two days of bright and tangy drinks, we’re moving on to something luscious and smooth — Homemade Irish Cream. Who among us hasn’t enjoyed a shot of Bailey’s fortifying a cup of coffee on a cold day? That combination of creamy sweetness with a fiery backbone is a real favorite of mine, so I was excited to see this homemade version in the list of recipes to shoot for the cookbook Dishing Up New Jersey: 150 Recipes from the Garden State. Author John Holl delivered a wonderful book in every way, writing a culinary love letter to his home — and my adopted — state, while sharing recipes from chefs and home cooks alike. Maybe I’m partial, but I think it would make an excellent gift for the Jersey boy or girl in your life!

Last year, I gave bottles of this homemade liqueur to friends at Christmas, and they were a huge hit — so much so, that I got requests for more every few months! You can’t get more successful than that. Give it a try and let us know what you think. I’m sure you’ll fall head over heels just as I did.

Find Darcie’s post (and a funny story about an Irish Cream mishap) here.

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

Homemade Irish Cream 2 | Amy Roth Photo

Homemade Irish Cream

Allergy Egg, Milk
Meal type Beverage
From book Dishing Up New Jersey: 150 Recipes from the Garden State
Meet your new favorite drink — Homemade Irish Cream. Sweet and luscious with a potent kick, it's everything you'd hoped it would be.

Ingredients

  • 1 cup light cream
  • 1 teaspoon instant coffee
  • 4 eggs (whisked)
  • 1 3/4 cup Irish whiskey
  • 1 can sweetened condensed milk (14 oz.)
  • 2 tablespoons chocolate syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Note

This recipe is shared with permission from Dishing Up New Jersey: 150 Recipes from the Garden State by John Holl.

Directions

Heat the cream and instant coffee in a small saucepan over medium heat until warm, stirring until the grains are fully dissolved, 2 to 3 minutes.
Transfer the coffee mixture to a blender. Add the eggs, whiskey, condensed milk, chocolate syrup, vanilla, and almond extract. Blend until fully combined, about 1 minute.
Run the liquid through a fine mesh strainer, chill, and serve or bottle. It can be kept refrigerated for up to 1 week.