Homemade Irish Cream Recipe
Irish cream isn't always considered the most sophisticated spirit, but there's no shame in the occasional after-dinner tipple of the sweet, creamy stuff, especially when you make it yourself. That's right — fresh Irish cream is easily within your reach and endlessly adaptable, too.
Angela Waterhouse, who grew up in Dublin and tends bar at Stone Park Cafe in Brooklyn, has made all kinds of Irish creams—omitting the coffee flavor and adding raspberry liqueur for Valentine's Day or swapping in limoncello for a Mother's Day cocktail. For St. Patrick's Day, she'll drop in a bit of mint and a touch more chocolate to keep things festive.
"I tend to use Tullamore Dew whiskey, which has a lovely softness to it," she says. And though homemade Irish creams make lovely gifts, "cut back on the condensed milk if you're using it right away," Waterhouse advises, which, frankly, you will be after tasting it.
To complete your St. Patrick's Day celebration, make our recipes for corned beef and cabbage.
Recipe adapted from Angela Waterhouse, Stone Park Cafe, Brooklyn, NY
Irish Cream Whiskey Recipe
Learn to make easy Irish cream at home. A recipe that was adapted from Angela Waterhouse of Stone Park Cafe in Brooklyn. Get the recipe at Tasting Table.
Ingredients
- 1½ cups Irish whiskey (such as Jameson)
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons chocolate syrup
- 2 teaspoons instant coffee
- 1½ cups heavy cream
Directions
- In a blender, combine the whiskey, sweetened condensed milk, chocolate syrup and instant coffee, and blend on high speed until combined.
- Place the whiskey mixture in a bowl and stir in the cream until smooth.
- Store the Irish cream in the refrigerator, covered, for up to 2 weeks.
- Serve chilled over ice.