Homemade Irish Cream
Homemade Irish Cream
This homemade Irish cream blends whiskey, coffee, cocoa, vanilla, and dairy into a smooth after-dinner drink. Warming a small portion of the milk dissolves the cocoa and sugar so the finished mixture is not gritty. It contains alcohol and is intended only for adults of legal drinking age.
Equipment and timing
- Small saucepan
- Whisk
- Blender
- Clean lidded bottle or jar
- Funnel
Yield: About 3 cups, twelve 2-ounce servings
Preparation: 10 minutes
Chilling: 2 hours
Ingredients
- 1 cup whole milk, divided
- 1/3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- Pinch of fine salt
- 1 cup heavy cream
- 3/4 cup Irish whiskey
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
Method
- Combine 1/2 cup milk, sugar, cocoa, espresso powder, and salt in the saucepan. Whisk over medium-low heat for 3 to 4 minutes, until the sugar has dissolved and the cocoa mixture is smooth. Do not let it boil.
- Remove from the heat and whisk in the remaining 1/2 cup milk. Cool for 15 minutes; adding spirits to a hot mixture would evaporate alcohol and can affect texture.
- Pour the cocoa mixture into a blender. Add cream, whiskey, vanilla, and almond extract if using. Blend on low for 10 to 15 seconds, just until uniform. Excess blending can whip the cream and make the drink overly thick.
- Transfer through a funnel to a clean bottle. Cover and refrigerate for at least 2 hours. Shake gently before measuring each serving.
Serving and adjustments
Serve 2 ounces over ice, stir a small amount into coffee, or drizzle it over ice cream. For a slightly thinner drink, add milk one tablespoon at a time after chilling. For stronger coffee flavor, dissolve an additional 1/2 teaspoon espresso powder in a teaspoon of warm water before blending.
Do not substitute brewed coffee cup-for-cup because the extra water can make the drink thin. Use unsweetened cocoa rather than drinking-chocolate mix, which contains an unpredictable amount of sugar. Whiskey defines the flavor; reducing it significantly changes both taste and keeping quality.
If cocoa flecks remain after blending, strain the drink through a fine-mesh sieve before bottling. Separation into smooth layers during storage can be normal; a gentle shake should recombine them. Curdling, clumps, or an off odor are spoilage signals, not ordinary separation.
Storage and safety
Keep refrigerated at 40°F/4°C or colder and use within 7 days. Discard it if it smells sour, separates into curds, or has been left at room temperature for more than 2 hours. This is not a shelf-stable liqueur. Label the bottle clearly as alcoholic, keep it away from children, and do not serve it to anyone avoiding alcohol. Freezing is not recommended because the dairy may separate.
