Homemade Irish Cream

Homemade Irish Cream

This recipe is an excerpt from my Natural Cocktails e-book, which is perfect for the homemade mixologist who doesn’t want any fake colors or flavors in their cocktails.  Yum!

Irish cream served over ice in the evening is one of favorite ways to unwind.  Grass-fed cream fresh from the dairy, pleasantly spicy Irish whiskey, cool and rich all in the same sip.  And all perfectly sweetened and flavored without any questionable additives.

I’m only 1/4 Irish, but I swear that the Irish genes in me are more than a mere 25% expressed.  I love a good beer, and I love bourbon and Irish whiskey.  I have a particular love for Irish soda bread and this apple and potato cake.

In case you didn’t notice, the sweetened, condensed milk goodness keeps on giving around here in my kitchen.  In this case, it is giving us a delicious Irish cream liqueur real foodified for proper enjoyment.  I have to admit that the main impetus behind going through the trouble of making the sweetened, condensed milk in the first place was so that I could make myself homemade Irish cream.

Sure we also got the pumpkin bars, but that’s just gravy.  Because all I really need is some Irish cream over ice and I am good to go!

Equipment Needed:

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Irish Cream
makes 5 cups

2 egg yolks
2 cups homemade sweetened, condensed milk
1 1/2 cups heavy cream (find raw milk and cream near you here)
2 tablespoons homemade chocolate syrup
2 tablespoons strong, brewed coffee (buy coffee here, coffee substitutes here and here)
1 tablespoon good vanilla (buy extracts here)
1 teaspoon almond extract OR almond liqueur (like DiSaronno), optional (buy extracts here)
2 cups good Irish whiskey (I used Finnegan Irish Whiskey)

  1. In a large glass mixing bowl, whisk the egg yolks for a minute until pale colored.  Add the sweetened, condensed milk, cream, chocolate syrup, coffee, vanilla, and almond extract, whisking until completely combined.
  2. Add the whiskey, whisking to combine.
  3. Pour into glass jars, using a funnel if needed.  Cap tightly and store in the refrigerator for several weeks.

Serve over ice, use as a coffee creamer, or get creative and use it in a cocktail!

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