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–+ servings
A glass mug filled with Homemade Irish Cream, topped with whipped cream and chocolate shavings.

Homemade Irish Cream for Baking

This Homemade Irish Cream is a creamy and boozy delight. Perfect for St. Patrick’s Day or even a cold wintery night.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 cups
Course: Dessert, Drink
Cuisine: Irish
Calories: 451
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Irish Cream
  • 1 cup heavy cream divided
  • 2 tablespoons chocolate syrup
  • 1 1/2 teaspoons instant coffee or espresso granules
  • 1/4 teaspoon kosher salt
  • 1 12-ounce can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup Irish whiskey
Garnish
  • 1 scoop whipped cream
  • 1 small piece chocolate shaved

Equipment

  • Blender
  • small saucepan
  • pitcher

Method
 

  1. In a small saucepan, set over medium low heat, warm 1/4 cup heavy cream with the chocolate syrup, coffee granules and salt. Whisk until the coffee granules and salt have dissolved and the consistency is smooth.
  2. To a blender, add the coffee and cream mixture, the remaining 3/4 cup heavy cream, can of sweetened condensed milk and vanilla extract; pulse until very smooth, scraping down the sides as needed. With the blender running, slowly pour in the whiskey. Transfer to a pitcher and refrigerate until cold, about 1 hour. Right before serving, give it a good stir.
  3. Serve over ice with a scoop of whipped cream and a bit of grated chocolate, if you like!

Nutrition

Calories: 451kcalCarbohydrates: 37.9gProtein: 5.3gFat: 16.1gSaturated Fat: 10.1gCholesterol: 60mgSodium: 90mgPotassium: 254mgFiber: 0.2gSugar: 35.6g

Notes

Keep the Irish Cream in the refrigerator. It will keep for up to one week. To avoid curdling, add the alcohol slowly and be sure to use heavy cream.

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