Homemade Irish Cream

A simple homemade Irish cream liqueur recipe that tastes just like the real thing. Perfect for adding to coffee, desserts, or enjoying on its own.

Recipe

• 400 mL Irish whiskey
• 75–100 mL rum-based coffee liqueur, optional
• 1 can (300 mL) sweetened condensed milk
• 300 mL heavy cream
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/8 tsp fine salt

Method

1. Add the sweetened condensed milk, cocoa powder, vanilla, and salt to a large bowl.
2. Stir until the cocoa is fully incorporated and the mixture is smooth.
3. Stir in the heavy cream until combined.
4. Slowly stir in the Irish whiskey and optionally coffee liqueur.
5. Continue stirring just until smooth and evenly combined.
6. Taste and adjust with a little more cocoa or salt if desired.
7. Pour into a clean bottle or jar and refrigerate.
8. Shake gently before serving and serve chilled or over ice.

Storage

Keep refrigerated in a tightly sealed bottle or jar. Use within 5–7 days, shake gently before serving.