We'll go ahead and start off today by saying these aren't my best pictures. Please don't let that deter you from making your own Irish cream because wow. In case you haven't been reading my blog for long, I posted a few recipes using Irish cream for St. Patrick's Day. And those were some good recipes. I was going through quite a bit of Irish cream for those, and it's not cheap so I decided to make my own. This is super easy to make, it keeps for 2 months (although mine has never lasted that long because I drink it/cook with it), and it's delicious. Plus, it's a lot cheaper than buying it at the liquor store!
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
Print this recipe
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
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
Print this recipe
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
