Homemade Irish Cream

Homemade Irish Cream

25 Reviews 1 Pic
  • Prep

    8 h 15 m
  • Ready In

    8 h 20 m
Lisa
Recipe by  Lisa

“This recipe is a very rich, delicious drink for adults. Everyone loves it at parties! I usually make it for Christmas and Easter, but it is great all year-round! Serve this drink over ice, garnished with a candy cane or whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”

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Ingredients

Adjust Servings

Original recipe yields 24 2-ounce servings

Directions

  1. In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
  2. Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
  3. Strain the Irish Cream through a cheesecloth, then serve.

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Reviews (25)

Rate This Recipe
Sarah
46

Sarah

does anyone know how long this is good for? do the egg yokes make it good for only a couple of days?

Mary
42

Mary

I've been making the Homemade Irish cream for years...my recipe is a bit different, whiskey instead of brandy, coconut extract instead of almond, and whipping cream instead of non-dairy creamer. We call it the "fat maker". LOL...i think I will try the non-dairy this year.

deafsetter
35

deafsetter

Excellent. I use fat free condensed milk and fat free half & half, so I can really enjoy it knowing most of the fat is out. Adjust liquor to your liking. I give this out at Christmas in a nice bottle.

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