Maggie Monday: Homemade Irish Cream

Irish Cream. It just seems like a special occasion when you drink it (even if it is a Tuesday in January while sitting on your couch!). I’ve never thought of making it before but thanks to Maggie, I do now. Take a look…

Yum. Yum. Yum.   Cocktail time!!!

Only once before did I attempt to make my own liqueur, but it was not a huge success. I made Limoncello, and to be honest I’ll stick to enjoying it when I am in Italy.

I came across recipe from the Brown Eyed Baker, and because it looked so easy, and I wanted to make holiday gifts for friends, I gave it a shot. This could not have been quicker or easier. It was a little pricey – especially finding cute bottles, but if you pick bottles up throughout the year you can probably cut that cost. I told everyone who received a bottle that if they returned the empty to me, I’d refill it next Christmas! (So far 2 have taken me up on it!)

I felt this was stronger than buying a bottle of Irish Cream at the liquor store, but in a good way. Everyone told me they were happy with their bottles, and I enjoyed sipping the bit of “leftovers” that didn’t fit in the last bottle.

Perfectly planned, if you ask me!! Might me more coming for St. Patrick’s Day!!

IMG_3132_2 - Featured Size

Homemade Irish Cream

What you need:

1 2/3 cup Irish Whiskey

1 cup heavy cream

1 can sweetened condensed milk

2Tb chocolate syrup

2tsp pure vanilla extract

1 tsp instant coffee granules

What you do:


Plop everything in the blender and mix for 30 seconds. (I used my immersion blender in a plastic pitcher- easier clean up!) Pour into bottles. Store in refrigerator. Use within 2 weeks. Shake well before using.


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Categories: Alcohol, Chocolate, Coffee, Drink, Guest-Maggie, Irish, Recipes, St. Patrick's Day, Vegetarian

Author:The Ranting Chef

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