Irish Cream is one of those drinks that you can have trouble with. That is trouble with stopping drinking it! It tastes so delicious, creamy, warming and calming that it is easy to remember it does actually have whiskey in it, and if you drink too much you will feel it the next day!
Still, despite all that – Irish Cream is just the best drink for the winter months (and for the autumn, spring and summer months too to be completely honest!). You can sip it with and without ice, and even make it into great recipes (Irish Cream cake anyone?).
So I was very excited to learn that making your own Irish Cream is incredibly easy! It is almost so easy that it doesn’t seem right! Searching around for Irish Cream recipes this is the recipe I felt made the nicest Irish Cream. I experimented a little with various recipe options, and this one tasted pretty great to me!
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This home made Irish Cream can be given to your friends and neighbors as a very thoughtful home made Christmas gift at Christmas time as well. It is ridiculously easy and fast to make up (and to drink!). Most of the literature I have read states that Irish Cream can be kept for up to 2 months in the refrigerator. I am not sure if it really can be kept that long (and who ever knows because who keeps it for that long without drinking it all!). But I would say keep it for two months at the very maximum in the refrigerator.
Most of the recipes I found for Irish Cream included putting in coffee granules, chocolate syrup and vanilla extract. I played with the amounts of these particular ingredients to be added to the cream. I didn’t like the taste with too much coffee and chocolate added to the mix, but you can certainly try out some different quantities for these ingredients to see what you like best. But I do think my particular recipe here makes a very authentic tasting Irish Cream.
I purchased my glass bottles from World Market. However, there are many places that these glass bottles can be purchased, including Amazon. Any glass bottles of your choice can be used – you can get really creative trying different shapes and sizes. Be sure to wash them well before use however. Some people do like to sterilize any glass bottles they use first. I don’t personally do this, but I do wash any bottles that I use very well.
The mix can thicken up a little during storage, so make sure you shake it really well prior to serving it. If the mix thickens up too much whilst it is being stored, just add something to it to thin it out, such as additional whiskey or cream. But the key here is that just a little should be added, as you don’t want to affect the recipe too much.
I cup of heavy cream
1 14oz can sweetened condensed milk
1 2/3 cups Irish whiskey
1 tsp Instant coffee granules
1 tablespoon of chocolate syrup
1 tsp Vanilla extract
Start out by preparing your bottles. Either wash them well or sterilize them. They can be well washed in a dishwasher if you prefer to do that. Make sure any labels that might be on the bottles are removed, and that any stoppers or lids are clean and workable.
Combine all the Irish Cream ingredients listed above in a blender together and blend for about 30 seconds, or until you feel it is all mixed thoroughly. Make sure the coffee granules in particular are well mixed in.
Once the mixture is well mixed and ready, pour into your prepared bottles. I used a small flute funnel to ensure the mixture went straight into the bottles without spilling. It is also helpful if you pour the mixture out of the blender into a measuring jug with a spout, so that you can guide it better into the funnel. You don’t want to waste any of the mixture when pouring it into the bottles.
Once your bottles are full, seal them tight and keep them in the refrigerator until they are ready to be used. If you are giving these bottles of Irish Cream as a gift, keep them refrigerated (and let the recipient know that the mixture should be kept refrigerated). Make a label to go on the bottle, tie on bows or ribbons, or decorate as you choose.