Homemade Irish (Whiskey) Cream

2 Reviews

Prep: 5 min
Ready In: 1 day 5 min

“This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving.” - by AlisaAndersen

Ingredients

1 2/3 cups Irish whiskey
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 teaspoon almond extract

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Metric US

Original recipe yields 8 servings

Directions

Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.

Nutrition

Amount Per Serving (8 total)

Calories
383 cal
19%

Fat
15.3 g
24%

Carbs
27.9 g
9%

Based on a 2,000 calorie diet

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Reviews (2)

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adamh

Dec. 4, 2012

"Tried the recipe using some Bushmills 10 year old, drank right from the blender over ice. Not much difference between this and the bottled stuff. Going to start a second batch while I finish this glas..." See mores...."

stacey_stafford

Dec. 31, 2012

"This was great LOVED that there is no raw egg in it! I also substituted almond extract for mint and added a bit more chocolate, half of it was gone before i got it into the fridge:D..." See more"

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