Carrie’s Experimental Kitchen

Homemade Irish Cream

Learn how to make traditional Irish Cream at home with a few simple ingredients. It’s delicious, easy to make and makes a great hostess gift during the holidays!

Learn how to make Irish Cream at home. It's delicious, easy to make and makes a great gift.

This technically isn’t “baking” but I did need to make some of those Bailey’s Irish Cream Truffles that are on my list.  This Irish Cream makes the perfect last minute hostess gift or just to have some for holiday baking or entertaining.

Homemade Irish CreamWhen making this recipe for Irish Cream, make sure to buy the freshest heavy cream and eggs so that it will last longer. You will need sweetened condensed milk, heavy cream, eggs, almond extract, chocolate syrup, coffee and rye (whiskey). Add all ingredients to a blender and blend until smooth before putting in a decorative bottle.

Learn how to make traditional Irish Cream at home with a few simple ingredients. It's delicious, easy to make and makes a great hostess gift during the holidays! Click To Tweet

Once prepared, it should be kept in the refrigerator and expires the same date as your heavy cream or eggs; whichever comes first so be sure to put an expiration date label on it; especially if you are giving it as a gift.  Just get yourself a decorative bottle, a nice gift bag and Voila! ~Enjoy!

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Learn how to make traditional Irish Cream at home with a few simple ingredients. It's delicious, easy to make and makes a great hostess gift during the holidays! 
Homemade Irish Cream

Learn how to make traditional Irish Cream at home with a few simple ingredients. It's delicious, easy to make and makes a great hostess gift during the holidays! 

Course: Beverages
Servings: 4 cups
Author: Carrie's Experimental Kitchen
Ingredients
  • 1- 14oz. Can Sweetened Condensed Milk
  • 2 c. Heavy Cream
  • 3 Large Eggs
  • 1/2 tsp. Almond Extract
  • 1 tbsp. Chocolate Syrup
  • 1 tsp. Instant Coffee granules
  • 1 c. Rye Whiskey
Instructions
  1. Place all ingredients into a blender and blend until smooth. Pour in sealed container or decorative bottle and keep refrigerated for up to two weeks. Makes 4 cups.

 

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5 Comments

  1. Melissa Placzek
    December 16, 2011 at 8:33 pm - Reply

    This looks wonderful! Can’t wait to try it. Thanks for posting 🙂

    xoxo,
    Melissa Placzek
    http://www.ChinDeep.com

  2. Bridgett Nicolace-Bird
    December 16, 2011 at 6:48 pm - Reply

    omg, you have the best stuff!!!

  3. Carrie's Experimental Kitchen
    December 16, 2011 at 7:02 pm - Reply

    Thanks Bridgett! 🙂

  4. Carrie's Experimental Kitchen
    December 17, 2011 at 12:38 am - Reply

    Thanks Melissa! 🙂

  5. Teena Mary
    December 17, 2011 at 12:46 am - Reply

    Great!! Should definitely try this out!

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