Sooooo yeah. I did this.
Over the holiday break I found myself making a lot of homemade liqueurs. My cousin and I had already made candy cane vodka and homemade amaretto, and once I started I didn’t want to stop. I wanted something rich, creamy and comforting to enjoy over the long weekend, so I decided to make homemade Irish cream.
The result was luxurious: thick, silky and deeply flavored. It mellows and improves with a few days of resting, but it’s delicious right away too. I stored it in the refrigerator in a pitcher and a few jars and made sure to stir or shake it occasionally so the ingredients blended fully.
Homemade Irish Cream Liqueur
Pin Recipe
Leave a Review »
Ingredients
- 5 ounces high-quality milk chocolate, chopped
- 1 1/2 cups Irish whiskey
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream
- 1/4 tsp instant coffee
Instructions
-
Melt the chopped chocolate over a double boiler or in the microwave, stirring until completely smooth. Transfer the melted chocolate to a large bowl and whisk in a few tablespoons of the Irish whiskey until combined (the mixture may separate slightly; that’s normal). Add the sweetened condensed milk and evaporated milk and whisk until smooth and creamy. Whisk in the remaining whiskey, the instant coffee and the heavy cream. The coffee and chocolate may not dissolve instantly, but they will meld as the mixture rests.
-
Pour the mixture into a large pitcher, bottle or several jars and refrigerate. The flavor improves after a few days, but it’s delicious immediately. Shake or stir the liqueur every few hours (or once or twice a day) while it’s settling so everything blends together. Serve over ice or stir into coffee.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
Are you with me?