Author Notes
Luxuriously smooth and silky, this no-egg (sans les oeufs) homemade Irish Cream is excellent in fresh brewed coffee, on the rocks or add a splash of Vodka!
I like showing up to the party with both Alcoholic and Non-Alcoholic Irish Cream versions so this recipe entry includes both; makes a great hostess gift.
Simply recycle your old liquor bottles, wash, dry thoroughly, strip the labels, fill them up with this creamy liqueur, add a festive bow and Voila...Cheers!
—lapadia
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Ingredients
- IRISH CREAM
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1 shot (1-1/2 oz) boiling water
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2 teaspoons instant espresso coffee (Medaglia d’ Oro is a good one)
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1 tablespoon chocolate syrup
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1-3/4 cup Irish whiskey (Jameson Irish Whiskey is my preference)
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1 cup heavy whip cream (half & half will work if you prefer)
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1 can sweetened condensed milk
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Fresh brewed coffee, in waiting!
- IRISH CREAM – without ALCOHOL
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1 shot (1-1/2oz) boiling water
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1 tablespoon instant espresso coffee
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1 teaspoon vanilla extract
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3/4 teaspoon almond extract
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3/4 cup Irish Cream Syrup
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3 cups heavy cream (half & half will work if you prefer)
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1 can sweetened condensed milk
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Fresh brewed coffee, in waiting!
Directions
- IRISH CREAM
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In a large bowl DILUTE the boiling water, espresso, and chocolate syrup.
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Add and stir to incorporate - BEING CAREFUL NOT TO WHIP THE CREAM - the Irish whiskey, extracts and cream.
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Add and stir to incorporate - 1 can sweetened condensed milk.
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Transfer to a prepared bottle or container and refrigerate if not using immediately.
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Pour a cup of coffee and add Irish Cream.
- IRISH CREAM – without ALCOHOL
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In a large bowl DILUTE the boiling water and expresso.
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Add and stir to incorporate - BEING CAREFUL NOT TO WHIP THE CREAM - the extracts, Irish Cream syrup and cream.
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Add and stir to incorporate - 1 can condensed milk.
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Transfer to a prepared bottle or container and refrigerate if not using immediately.
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Pour a cup of coffee and add Irish Cream.
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