Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Homemade Irish Cream

Homemade Irish Cream

Everyone will love receiving this sweet treat for splashing in his or her after-dinner coffee or sipping over ice.  Use Irish cream in hot or cold cocktails or sip it on the rocks. 


2/3 Cup Skim Milk

2 Teaspoons Espresso Powder Or Instant Coffee

14 Ounces Sweetened Condensed Milk

1 Cup Heavy Cream

1 1/2 Cups Irish Whisky

2 Tablespoons Chocolate Syrup

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract

In heatproof medium-size bowl microwave skim milk for 30 seconds to 1 minute until war.  Remove from microwave and stir in espresso powder (or instant coffee) until mostly dissolved. 

In blender pulse milk-coffee mixture with condensed milk, cream, whiskey, chocolate syrup, vanilla, and almond extract until smooth. 

Transfer mixture to bottles and/or jars and seal. Place in refrigerator until ready to use.  Keeps refrigerated up to 3 weeks. 

Serves 10

Prep Time:   10 Minutes

Cook Time:   0 Minutes

Total Time:  10 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria Glavin Hart