Homemade Irish Cream Liqueur
You’ll be amazed at how easy it is to make your own Irish cream liqueur, and depending on how much you plan to use yourself or give as gifts, you can batch up this recipe easily.
Notes:
You can refrigerate this liqueur in an airtight container for up to 1 month.
While Irish whiskey is the standard alcohol of choice for this recipe, I’ve often used the leftover brandy from the bottle I buy for my fruitcakes. Other more distinctive-tasting spirits, such as Scotch whisky (with its smoky/peat notes) or rum, might not work as well.
Ingredients
- 1 cup (250 mL) half-and-half cream
- 1 cinnamon stick
- 1 oz (30 g) dark couverture/baking chocolate, chopped
- 1 tsp (5 mL) instant coffee powder
- 1 tsp (5 mL) pure vanilla extract
- 1 can (10 oz/300 mL) sweetened condensed milk
- 1 cup (250 mL) Irish whiskey
Step by Step Instructions
Step 1
Have ready enough mason jars with sealable lids, or smaller bottles with caps or stoppers, to hold 3 1/2 cups (825 mL) of liquid.
Step 2
Heat the cream in a small saucepan over medium heat with the cinnamon stick, until it is just below a simmer. Add the chocolate and whisk until it has fully melted into the cream. Whisk in the instant coffee and vanilla.
Step 3
Remove the pan from the heat and let the cream mixture cool for about 15 minutes (this allows the cinnamon to infuse a little more). Whisk in the condensed milk and whiskey.
Step 4
Pour the Irish cream into the jars or bottles and chill until needed. Serve over ice. If gifting, include a label specifying to keep the liqueur refrigerated.
