Homemade Irish Cream Liqueur

Ingredients

• 2 14‑oz cans Sweetened condensed milk (Full‑fat, sweetened)
• 120 ml Heavy cream (Cold, 35% fat)
• 3 tablespoons Honey (Can substitute agave nectar)
• 2 tablespoons Vanilla extract (Pure vanilla preferred)
• 2 tablespoons Unsweetened cocoa powder (Use high‑quality cocoa for best flavor)
• 2 packets Instant coffee (Fine granules dissolve easily)
• 750 ml Irish whiskey (Jameson works well; any smooth Irish whiskey is fine)

Instructions

1. Prepare workspace

   Gather all ingredients, measuring tools, and the large mixing container.

   Time: PT5M

2. Add condensed milk

   Pour two 14‑oz (415 g) cans of sweetened condensed milk into the container.

   Time: PT2M

3. Incorporate heavy cream

   Add 120 ml (½ cup) cold heavy cream to the mixture.

   Time: PT1M

4. Sweeten with honey

   Stir in 3 tablespoons honey (or agave nectar).

   Time: PT1M

5. Add vanilla

   Mix in 2 tablespoons pure vanilla extract.

   Time: PT1M

6. Blend cocoa powder

   Sift 2 tablespoons unsweetened cocoa powder over the mixture to avoid lumps, then stir.

   Time: PT1M

7. Dissolve instant coffee

   Add 2 packets of instant coffee and stir until fully dissolved.

   Time: PT1M

8. Pour whiskey

   Add the entire 750 ml bottle of Irish whiskey to the container.

   Time: PT2M

9. Blend to combine

   Using the immersion blender, blend on medium speed for about 5 minutes until the mixture is completely smooth and homogenous.

   Time: PT5M

10. Bottle and chill

    Transfer the liqueur into a clean bottle or jar, seal tightly, and refrigerate. Shake before each use.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

1 g

Carbohydrates

15 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sweetened condensed milk: Evaporated milk (will be less sweet, not recommended)
• Instead of Heavy cream: Half‑and‑half (will be thinner)
• Instead of Honey: Agave nectar, Maple syrup
• Instead of Vanilla extract: Vanilla paste, Vanilla bean (scrape)
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa powder
• Instead of Instant coffee: Espresso powder, 1 tsp brewed strong coffee (cooled)
• Instead of Irish whiskey: Bourbon (will change flavor), Rye whiskey

Equipment Needed

• Large mixing container (≥1.5 L capacity)
• Immersion (stick) blender
• Measuring cups and spoons
• Funnel (optional)
• Bottle or jar with lid for storage
• Spatula or spoon

Critical Steps — Do Not Skip

• Use sweetened condensed milk – it provides essential sweetness and body; evaporated milk will make the liqueur too thin.
• Sift cocoa powder to avoid gritty texture.
• Blend thoroughly to achieve a smooth, emulsified cream.

Chef Tips from the Video

• Jameson Irish whiskey gives the most authentic flavor; higher‑end whiskeys can overwhelm the cream.
• For a festive twist, add a pinch of ground nutmeg or cinnamon during step 6.
• Use a glass bottle with a pour spout for elegant serving.

Troubleshooting

Storage

Refrigerator: Up to 6 weeks (shake before serving).

Freezer: Not recommended; texture may separate.

Room temperature: Do not store at room temperature for more than 2 days.

Make-Ahead Tips

• The liqueur improves in flavor after 24‑48 hours of resting.
• Shake the bottle before each pour to recombine any settled ingredients.