Jump to recipe
Yields:
3 c.
Prep Time:
5 mins
Total Time:
30 mins
I love the flavor of coffee. I love, love, love it. And you know what goes great with coffee-flavored things? Irish cream. Irish cream is a divine, rich, creamy liqueur that you can bake with, mix into a cocktail, or just sip over ice. My mom used to make Irish coffee so often, my love of Irish cream is practically hereditary. The good news is that Irish cream happens to be one of the easiest liqueurs you can make at home, and it lasts in the fridge for up to a month. Plus, it's much more economical than the best Irish cream in stores and tastes better. It'll take a St. Patrick's Day dessert or drink completely over the top. And completely over the top is almost always my goal.
What is Irish cream?
It's a whiskey- and cream-based liqueur that has Irish whiskey, cocoa powder, espresso powder, vanilla, condensed milk for sweetness, and heavy cream to give it that creamy factor.
Can you drink Irish cream by itself?
You can, and you should. Irish cream is delicious straight up over ice. But it also makes any cup of coffee extra special, especially iced coffee. (Maybe just don't have it for breakfast if you do.) And who would object to a little Irish cream in an espresso martini? Not me. Not I. I think it sounds just right.
What kind of alcohol is in Irish cream?
Irish whiskey is the key to making Irish cream, but if you're not a big fan, bourbon or dark rum can be used instead. This recipe has some flexibility!
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Ingredients
- 1/2 tsp.
instant espresso powder
- 1 tsp.
unsweetened cocoa powder
- 1
whole vanilla bean, split and seeds scraped
- 1 cup
heavy cream
- 1
(14-oz.) can sweetened condensed milk
- 1 cup
irish whiskey
Directions
- Step 1In a small pot, whisk together the espresso powder, cocoa powder, vanilla bean seeds, and cream. Add the vanilla bean pod to the mixture and bring to a bare simmer over low heat. Remove from the heat and set aside to steep for 30 minutes.
- Step 2Remove the vanilla bean pod from the mixture and transfer to a blender. Add the sweetened condensed milk and Irish whiskey and blend for 30 seconds. Serve immediately, or transfer to an airtight container to store, refrigerated, for up to 1 month.
Tip: The blender helps incorporate the alcohol without curdling the dairy to create a velvety smooth texture.
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