Homemade Irish Cream

Irish cream is a decadent adult beverage that I often enjoy in my coffee or use to make milk shakes with a kick.  But store bought Irish cream is expensive whereas this homemade version is very affordable. I use homemade chocolate syrup to make it even more frugal.

Homemade Irish Cream Recipe from Growing Up Gabel @thegabels #recipe

I don’t like much alcohol, but Irish cream is one of the few exceptions.  Unfortunately, it’s also pretty expensive so I rarely had it around.  A few years ago I ran across a recipe for homemade Irish cream and it turns out to be super easy to make. I looked at a lot of recipes and they are all virtually the same. Most call for whiskey, but I opted for vodka because that’s what I have on hand. You can make your own sweetened condensed milk, if you don’t have any in your pantry.  I’ve also made this before use a can of evaporated milk.  I just dissolved 1/2 cup sugar in the evaporated milk and called it good.

I only used 1 cup of vodka because I don’t really like the taste of alcohol in general, but you can use up to 2 cups  As for the raw eggs, I’m not afraid of them because I know my farmer.  I also think that the alcohol in this would effectively kill any gross stuff. The eggs act as a thickener, I think, so you could also leave them out and get a thinner result.
Keep this in the fridge.  It should last a few months, at the very least.
Homemade Irish Cream
Prep time: 
Total time: 
  • 2 eggs
  • 14 ounces sweetened condensed milk (or some variation thereof)
  • 2 cups half and half
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee
  • 1 teaspoon almond extract
  • 1 Tablespoon chocolate sauce
  • Up to 2 cups vodka or whiskey
  1. Whisk eggs by hand or in stand mixer with whisk attachment.
  2. Add in rest of ingredients, one at a time, whisking well to combine.
  3. Store in a sterilized glass container for up to three months refrigerated.
Adapted from Kitchen Stewardship





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