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O'Malin's Irish Cream

Rated as 4.5 out of 5 Stars

"Once you try this, you'll wonder why in the world you've been paying all that money at the liquor store for a mediocre Irish Cream when you can have world-class quality here for a fraction of the cost AND from a real Irishman."
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14 d 10 m servings 57
Original recipe yields 50 servings (50 fluid ounces)


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  1. Combine eggs, sweetened condensed milk, evaporated milk, whiskey, vanilla extract, coconut extract, instant coffee granules, and chocolate syrup in a bowl; stir just enough to break the egg yolks into the mixture.
  2. Pour the contents of the bowl into a blender; blend on High for 3 minutes.
  3. Pour the blended mixture into a glass container with a tight-fitting lid. Refrigerate at least 2 weeks before serving.


  • 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, Making Your Eggs Safe.

Nutrition Facts

Per Serving: 57 calories; 1.5 5.2 1.5 16 22 Full nutrition

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This is the smoothest and cheapest recipe I have found for quality Irish Cream

I have made homemade Irish cream before and the recipes that I have do not call for eggs. So I left them out of this recipe also. I think if I used heavy whipping cream in place of the evaporate...