I adapted my version from a recipe that had cinnamon in it, which I ended up not liking because it didn't taste like true Irish cream to me. However, you could add in some cinnamon or nutmeg or anything else to help make it how you like it. The original recipe had cream in it, which I also didn't like because the cream just floated to the top, and it turned into a strange, curdled mess. Not good. So, I used 2% milk. If you want yours to be a little thicker, I would suggest using whole milk or half and half. But I think the 2% is just fine, and I really didn't want to add any more calories!
Homemade Irish Cream
Makes 1 quart
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1 teaspoon instant espresso granules
2 tablespoons cocoa powder
1 1/2 cups milk
1 can sweetened condensed milk (14 oz)
1 teaspoon honey
1 1/4 cup Irish whiskey
2 teaspoons vanilla
In a blender, add all the ingredients and blend until smooth and, well, blended. Transfer to a container, seal tightly, and leave in the refrigerator overnight to meld the flavors before using. Store in the fridge for up to 2 months, and shake well before each use.
Source: Adapted from Our Italian Kitchen