Irish Cream

Here they are! Three authentic recipes that closely resemble the Irish Cream liqueurs! Each is subtly different from the next, and each is delicious. Choose the one that works with what you have on hand (if you can’t spell rye, how about b-r-a-n-d-y?) I’ve used these recipes for years, starting as soon as I learned how to read, which was about age 21. 

When you don’t know what to give and don’t have a lot of money with which to give it, a decanter of homemade Irish Cream makes a great gift - not just for the holidays, but anytime! 

Irish Cream #1:

3/4 c. (180 mL) Irish whiskey

1-1/4 c. (10 oz. or 300 mL can) sweetened condensed milk 

3/4 c. (180 mL) light cream

1/3 c. (80 mL) chocolate syrup

2 eggs

Combine all in blender. Refrigerate until ready to use. Shake before serving. Makes approximately 3 c. (375 mL) Keeps 2-to-3 weeks.

Irish Cream #2:

1-1/2 c. (375 mL) rye whiskey 

1-1/4 c. (10 oz. or 300 mL can) sweetened condensed milk 

1 c. (250 mL) light cream

2 tsp. (10 mL) sifted cocoa powder

1-1/2 tsp. (7.5 mL) instant coffee

2 medium eggs

Combine all in blender. Refrigerate until ready to use. Shake before serving. Makes approximately 4 c. (1 L).Keeps 2-to-3 weeks.

Irish Cream #3:

1 c. (250 mL) brandy or rye whiskey

1-1/4 c. (10 oz. or 300 mL can) sweetened condensed milk 

One (1-1/2 c. or 370 mL) can evaporated milk

1-1/2 tsp. (7.5 mL) chocolate syrup

1 tsp. (5 mL) instant coffee

2 eggs

Combine all in blender. Refrigerate until ready to use. Shake before serving. Makes approximately 4 c. (1 L). Keeps 2-to-3 weeks.