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.

Lisa
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.

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  • Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.

  • Strain the Irish Cream through a cheesecloth, then serve.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

133.4 calories; protein 2.4g 5% DV; carbohydrates 13g 4% DV; fat 4g 6% DV; cholesterol 28.8mg 10% DV; sodium 47.4mg 2% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2007
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. Read More
(50)

Most helpful critical review

Rating: 3 stars
11/29/2011
Please be very careful when serving anything with raw eggs. You risk illness from Salmonella among other things. This recipe can be prepared with pasteurized eggs which come in liquid form in cartons in the refrigerated case at the grocery. This shouldn't alter the taste at all and there is no risk of illness! Read More
(12)
37 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/16/2007
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. Read More
(50)
Rating: 5 stars
12/03/2008
does anyone know how long this is good for? do the egg yokes make it good for only a couple of days? Read More
(47)
Rating: 5 stars
12/01/2003
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. Read More
(39)
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Rating: 5 stars
08/21/2003
This is absolutely delicious. I made it for St Patrick's Day and served it in cordial glasses. It goes into my permanent file. The only substitution I made was to use real whipping cream as opposed to the nondairy creamer and I only added 1 cup of brandy. Again very good! Read More
(33)
Rating: 5 stars
07/06/2003
What I like best about this recipe is the lack of preservatives...unlike what you find in the popular brand name versions! Just be aware that if you over process it, the cream will start to get lumpy. I find it best to just stir. Read More
(28)
Rating: 5 stars
11/24/2008
This was incredible! Much better than store bought and so much cheaper. It was so easy to make and adjust to your liking. My husband made 3 batches each with slightly different amounts of coffee almond and chocolate. Each batch was delicious but slightly unique. Read More
(18)
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Rating: 5 stars
12/27/2003
Fatfree half-and-half tastes good in this recipe in place of creamer. Read More
(16)
Rating: 5 stars
12/02/2009
i have been making this for years with a few differences. i use a good quality chocolate fudge sauce fat free condensed milk 8 oz half and half 8 oz heavy cream 4 eggs and 1/2 bottle jameson's irish whiskey. even with the eggs it lasts for weeks. it is delicious in coffee! Read More
(16)
Rating: 5 stars
12/08/2003
This delicious drink rivals the best brand in taste and texture. Perhaps blending 5 or more minute will eliminate straining. I think there was a typo (12 min.) but it worked for me. Read More
(13)
Rating: 3 stars
11/29/2011
Please be very careful when serving anything with raw eggs. You risk illness from Salmonella among other things. This recipe can be prepared with pasteurized eggs which come in liquid form in cartons in the refrigerated case at the grocery. This shouldn't alter the taste at all and there is no risk of illness! Read More
(12)