Original Irish Cream
Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.
Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.
I always hate when people say they like a recipe--and then tell you how they totally changed it. But I guess it's possible to be a good cook _and_ a total hypocrite. So...I loved it! And instead of 1 cup of cream, I used 1/2 cup of cream and 1/2 cup of milk; I found it a little too thick with straight cream. I left out the almond extract (simply because I'm not a big fan) and increased the vanilla a little bit. I also reduced the whiskey by a third, so you should spike to taste. There's no need to use a blender; I just stirred it with a long-handled whisk and it stayed mixed just fine. I have never had to take home any of this drink after a party.Read More
I always hate when people say they like a recipe--and then tell you how they totally changed it. But I guess it's possible to be a good cook _and_ a total hypocrite. So...I loved it! And instead of 1 cup of cream, I used 1/2 cup of cream and 1/2 cup of milk; I found it a little too thick with straight cream. I left out the almond extract (simply because I'm not a big fan) and increased the vanilla a little bit. I also reduced the whiskey by a third, so you should spike to taste. There's no need to use a blender; I just stirred it with a long-handled whisk and it stayed mixed just fine. I have never had to take home any of this drink after a party.
absolutely amazing. i made many batches and handed them out as christmas gifts. EVERYONE really got excited about this and demanded the recipe. i heated 1/4 cup skim milk over medium heat and dissolved the coffee, then added about 25 milk chocolate chips (in place of the syrup) and melted them until the mixture was smooth. i then removed it from the heat and combined the other ingredients in a large bowl (i cut the cream and whiskey down to 3/4 cup and the almond down to 1/2 tsp.) then i gradually whisked in the chocolate mixture. i tried this recipe with several kinds of whiskey, and i discovered that canadian whiskeys produce a more desirable flavor. this is a very quick and easy recipe; a must try!
I've made this three times: the first time, I followed the recipe to the letter. It was good, but I thought it was too much whiskey and too much almond flavoring. The second time I cut the whiskey to 1 cup, and the almond flavoring to just under 1/4 tsp. That was much better. The third time, I didn't have any heavy cream, so I just added 1 cup of skim milk, and I think it was the best batch yet. The heavy cream makes it really thick, almost like a milkshake. Skim milk of course thins it, but you get the same amount of creaminess (I think) and less calories. This stuff is best after it's been in the refrigerator overnight--the flavors are fully blended. Great stuff!
I've been making this Irish Cream for 2 years now and give them out as gifts in mass quantities. (48-60 bottles per Christmas). It has gotten tremendous raves from all. While I am not a big tweaker of recipes, I have a few tiny changes that seem to have been a hit. First of all, I use only Jameson Irish Whiskey.. the most important ingredient. I use a cup and a half. As for the extracts, I only us the real stuff, not imitation. A full teaspoon of vanilla and no more than 3/4th of the almond. For the sweetened condensed milk, only carnation will give the best results. The mix is very thick, and I usually also add an ounce of two or half and half, but the full cup of heavy cream is absolutely necessary. Lastly, I am generous with the chocolate syrup. 2 generous tablespoons. For the coffee, folgers decaf. (I know, theres plenty of caffeine already in this drink, but the folgers decaff gives a nicer overall flavor) These ingredients make this an expensive drink, but you will find that most of the people who taste it will tell you its the absolute best irish cream they ever had!! (Note, other recipes call for eggs in the mix.. which is totally not necessary) Good luck, I promise you will find this the best recipe you can find for genuine irish cream.
Nobody has mentioned the fact that when cream & whiskey are mixed, the cream separates. I lost about 1/3 of my recipe having to strain it off. Does anyone have any ideas how to overcome this?
This recipe is SO good and SOO incredibly easy!! The only thing I changed was to use half and half. Next time though I think I'll only use 1 half of a teaspoon of almond extract- the almond flavor is pretty stong.
Tastes like Baileys!!!! Yummy. We had someone give this to us for Christmas and included the recipe.
Very enjoyable and was fun to make for gift-giving! I did find it way too strong for my taste(and my SO, too), so I ended up doubling the recipe to reduce the whiskey. Next time, I would also follow some other suggestions and use half and half instead of heavy cream. It gets really thick after refrigerating. Otherwise, I'm having some right now with my coffee...Yum!
This is the BEST! The only changes I made were I used half and half instead of the heavy cream, and omitted the almond extract. Definately a keeper!
I have a glass of Bailey's in one hand and a glass of this recipe in the other. Here's what I think.... I'd cut the coffee and almond extract to 1/2 tsp each next time. Take whiskey to 2 cups. Possibly use milk instead of creme or use 1/2 can of the sw cond milk and 1/2 can of reg evap milk. Bailey's isn't as thick as this recipe and has slightly less almond/coffee overtones. Also has a slight more alcohol kick. The recipe is good. I'm just trying to match perfection.
OHOHOHO! SO GOOD IN COFFEE!!
Very rich and good. If you want to make this for a group of people, increase the servings to 32. Then it will require a full, standard (750ml) bottle of whiskey and a full pint of cream. Then you will have no leftovers...just the sweet flavor of heaven!
THIS IS GOOD! Try it, you'll like it!
We loved this! I Used 1/4 c. whipping cream and 3/4 c. half and half. I heated the whipping cream, added the coffee granules, chocolate syrup, vanilla and almond extracts and mixed it well and cooled. I used 2 tsp. vanilla and 1/8 tsp. almond extract, and only 1 1/4 c. of whiskey. Fabulous!
To avoid having a curdle problem with the cream: the whiskey MUST be added slowly and whisked vigorously to prevent curdling, thus the blender method or food processor can largely prevent this, but slowly is the key even with these two items.
This recipe is a great starting point. I have made this 4 0r 5 times now and I think I have it down. I would use 1 cup of Jameson,(too strong otherwise) 1/4 teaspoon of Almond extract, 1/2 cup heavy cream and 1/2 cup milk (I think it is way too thick with a cup of heavy cream). I will definately make again!!
This has got to be the easiest and tastiest Irish Cream recipe I have ever made. The changes I've made are that I don't add the coffee granules (because I do not like the taste of coffee) and I use less Irish whiskey or Irish Liqueur so we can enjoy more of it without the "after effects"!!! I upped the chocolate syrup because I am a chocoholic. I have also made it with Amaretto (with or without the Irish whiskey). It is soooooo easy to adapt to your own taste....mmmmmmmmmmmm
This recipe is deserving of five start. It is quick, easy and truly excellent. I find it particularly nice since it doesn't call for raw eggs. I quadrupled the recipe in my first batch i just made, and now have three big bottles in my refrigerator. We really enjoyed this and plan to make it again and give away as gifts at Christmas time.
What a fantastic Christmas Idea. As with many of the reviewers, we reduced the almond and PLEASE BE VERY CAREFUL WHEN BLENDING,it will seperate if blended to much. Other than that it is good to see a Irish Cream recipe with no egg. Thanks
This was a hit! I took some advice from other reviews and only used a cup of Whiskey. Irish Whiskey was a bit expensive, so I used Kesslers and it was very good. I bottled the Irish Creme and gave away as Christmas gifts. This will be a new Christmas tradition. One person even admited that it tasted better than Baileys! Another idea for you dieters, I used Skim Milk instead of heavy cream. It was a lot thinner but still tasted as good. In my second batch, I could not find heavy cream at the grocery store, so I used half n half and that worked just as well.
I looked at other reviews before I made it and it helped. I used only 1 cup of whiskey(Bushmill's, straight from Ireland) and that could probably use a tablespoon less. I used 1/2 cup of milk and 1/2 cup of regular whipping cream instead of heavy and that made it a nice consistency. Excellent! I would make it again!
Outstanding-this recipe is fabulous especially after sitting in the fridge a week. Do not use cheap whiskey though-well whiskey is fine you don't need Jameson's or anything but not the cheapest you can get either. Murphy's worked great. I gave this as a gift at christmas and have served it after several dinner parties-lots of compliments!
Good stuff, will use as Christmas gifts this year. Pier I has nice red bottles to put it in. I reduced the whiskey to 1 cup but may increase it a bit and did not put any almond. I think it tastes better after sitting for a day.
This was so good. I made it for Thanksgiving weekend and it was a hit with everyone...even the guests that don't drink the "commercial" one. I did use only 1 1/2 cups of irish whiskey and half&half rather than whipping cream and it was excellent. Am going to mix some up for hostess gifts during the holiday season.
This was a great homemade treat! Looking to impress by going a little extra...this is the recipe to make for a pretty glass pitcher and after dinner drinks! Yummy! We also made shooters layered with white chocolate liquor and cherry juice!
Very good, but Waaaaay tooo much Whiskey. Cut the recipe down to 1 cup, or you wont be able to drink it.
Very easy to make. I cut back on the chocolate syrup to only 1 tbsp, and upped the coffee grandules to two tsps. I also cut down on the whiskey to 1 cup. All in all a wonderful recipe, and wonderful for christmas gifts!
All I can say is WOW! I found this recipe and thought that it would make great Christmas gifts. I had people over a couple of times this weekend and we couldn't help but drink it. I made another batch with brandy instead of whiskey and it turned out to be soooo smooth.
YUMMMM! Nice to find an Irish cream recipe that does not require raw egg. I followed the modifications of another reviewer with my own shortcuts - e.g. 1/2 tsp. almond, 1-1/4 C Whiskey, used instant coffee & about 25 melted choc. chips in milk in the microwave then added to other ingredients in blender. Perfect! **using melted choc. chips is a more "real" chocolate flavor than the syrup and chips are usually on hand** Thanks Mom and modgepodge for the recipe and suggested tweaks.
Easy, yummy, great gift...I am not giving the full 5 stars simply because I did change it a little. I reduced the whiskey for my taste and used half and half, which I also increased in the end as well. Over all a great starting point that you can very easily tweak to your own taste.
This is the real thing! I served it to our guests after dinner on St. Paddy's day with Irish Potato Candy. They were very impressed that I made it myself! It's also delicious added to a cup of coffee.
Use Jameson's or Bushmill Irish Whiskey and cut it down to just over a cup. It's awesome! We make this every year and give it away to our friends for Christmas.
absolutely delicious, just like the way my mother made it! It was a huge hit at my St Patrick's dinner party. I used Crown Royal whiskey, which is a bit expensive (about $13 per batch) but it is extemely smooth and accents the flavor beautifully.
WHEW BABY! This is some yummy, strong stuff. Will cut the whiskey next time, so it is closer to Baileys. Fast, Fun and Well Received!
This mix is awesome! I just served it at a holiday gathering. They went through two batches in 1/2 hour! Everyone wanted the recipe, and everyone thought it was far better than ... you know ... Bailey's. Thanks, Mom! I'm buying decanters to fill up and give out as gifts!
I've made this several times, as written, using skim milk and fat free condensed milk & using fat free half & half. Every time it turned out great!! I also reduced the whiskey to 1 cup. Will make this over and over again!
Easy easy easy. Literally one two three in the blender. Great gift. Handy to have for unexpected company. Definitely not for children.
This is a quick and easy recipe, also it tastes like the real thing. The best thing is that it contains no raw eggs!
This recipe is quite delicious. It's even better if you have time to let it sit in the fridge for a couple of weeks before serving it. I made it using Bushmill's and only added a cup. It still seemed a bit strong, but since I use my irish cream for mixing, I actually ended up adding about 1/3 cp more to the cup I had already put in the recipe. As a side note, please be careful not to blend the mix too long or you will end up with some very thick cream...take my word for it! VERY EASY to make!Thanx
i have made the kind with raw eggs and this was definitely creamier. always good for the holidays!
So good...and so easy! It is best to let it sit for a few days before serving - the flavors blend together much better. But inexpensive to make and tastes better than store bought. Perfect for an addition to the holiday gift baskets!!
Excellent! This was a big hit during Christmas with the adults (definitely not for children) in our family and will be added to my holiday collection of recipes!
Way better than Baily's. Strong too. You only need a little bit. I'm not familiar with Whiskies but I used Canadian Mist and I was much pleased.
Outsatanding. I made this for a recent party on St Pats day. I recieved compliments such as this tastes better than any Irish cream I have ever had, including Baileys. it was very easy to make and relatively inexpensive. Phil
Yum! I made this as a take-home gift for my holiday party. Ohhhh so good. I did split the almond extract into half and used coconut extract as the other half. I also split the heavy cream with 2% milk and used fat-free condensed milk. We loved it, I will definately make it again.
Really delicious... would maybe cut down on the chocolate syrup next time just for my personal taste preference but otherwise wouldn't change a thing!!
it's fun to make and drink! i used fat-free sweetened condensed milk, so it's healthier than the store-bought.
This recipe turned out great. It was a bit strong at first but let it sit in the refrigerator for a week before giving it away or using. It allows for the flavors to blend better. It's not as strong when mixed into coffee. It tastes heavenly.
I made this for our holiday get together and everyone loved it. Will make again!
Rave reviews. Better than the real thing. Price better too! Thanks!
Like store bought!!
WOW! Made this for the 1st time and was great. I made this drink as a hostest gift and she loved it. To all those looking at trying this, do not hesitate but be sure to look at alot of the suggestions as I did. Good suggestions were: Cut down whisky to 7oz, use 1 tbsp chocolate syrup and use 1/2 whipping cream 1/2 milk (found it still alittle thick), I also totally omitted the almond extract as a suggestion of someone else and thought it was great, you can always add it later if you want. This was so good I made a batch for myself to indulge in. I will definatly make this again.
Loved this. Used vanilla 1/2 and 1/2. Didn't have a blender since we were at a hotel and it stayed mixed just fine. You do want to chill it well before drinking. If you just poor warm over ice it gets too watered down.
I made several batches of this for our Christmas 2007 party. I couldn't make enough of this. Huge hit, will be a holiday tradition. Everyone said this was much better then Bailey's. I did change the recipe to suit my tastes. I used 3/4 cup scotish wiskey, 1 cup of half and half, 3 tsp. of Kaluha in place of the coffee. 1-2 tsp. of Amaretto in place of the almond extract
Just the Christmas gift I was looking for! I guess we're just a little wimpier than some though - I cut the whiskey back to 1 1/4 cups, and served it over ice with a little milk added. This has replaced our traditional Bailey's!
I made Rum Cream, instead of Irish Cream by replacing the wiskey with Bacardi Coco Rum. It is excellent! Next time I may omit the almond extract, everyone who has tasted it has commented on how "almondy" is tastes. I will also try half and half instead of the heavy cream...it was really rich! Overall, a keeper! Who knew making expensive, famcy liqueurs was this simple?
i absolutely loved this recipe!! it's so simple and better than store bought. i thought the almond taste was a little strong, so i made several batches w/o almond and mixed them all together. i also added more coffee and vanilla. i bottled tons of it. thanks, mom
I've made this recipe several times for Christmas gifts and it's always a HUGE hit! For myself, because I don't like coffee, I leave out the instant coffee and double the chocolate syrup. It makes a fabulous after dinner drink and a great addition to hot chocolate!
Awsome drink! My husband loves this; he says it is better than Bailey's. I even made it low-fat with fat free half & half. I did use slightly less whiskey too.
I made 2 batches of this for my Christmas dinner this year and it was great. My mother will never buy Bailey's again. She made me give her this recipe. She was so excited.
I just made this...... WONDERFUL - PERFECT! Hey everyone, DON'T CHANGE A THING! THIS IS THE WAY IRISH CREAM SHOULD BE. I can hardly wait for my morning coffee. Oh did I say it was PERFECT!!! Thanks for the recipe.
Great for the Holidays!!!
Oh my! I'm sitting here sipping this sinful thing trying hard not to chug it. I'm giving it 5 stars even tho I had to change it. I used half heavy cream and the rest was half and half. Only had 1-1/4 cups of Irish whiskey and used amarreto instead of almond extract. Also used a dark chocolate syrup and a decaf instant coffee. I added the instant coffee to the vanilla, amaretto and chocolate syrup and microwaved it for about 15 seconds to dissolve the coffee. Cooled it a bit then added to the blender with everything else. I might up the whiskey the next time. I know I will never buy the original again. I'm having another glass now.
This is much better than Baileys and a whole lot cheaper. Add this to a cup of coffee for a real treat! As usual Mom knows best. Thanks Mom!
i used slightly (1-2T) less irish whiskey than the recipe called for and it was wonderful! as good as the real thing!
Very good but not the best I've had and we made it almost to the letter. The extracts sort of take away from the real cream flavor.... and we cut the almond extract in half but it was too much. And there is too much Whiskey for our liking, so we did use less. It is possible letting it sit for a while could help mellow the flavors? We decided to make another recipe the second time and found one using real melted milk chocolate and no extracts, and I have to say that was by far superior to this recipe. Irish Cream Liqueur II is our favorite between the two from this site. I also think using real melted milk chocolate helped because using the chocolate syrup just made it taste a bit off. However, using the heavy cream is wonderful! I think you must try it before you knock it. That is what you're making after all... Irish CREAM... not Irish Milk. So splurge and use the cream before you decide to change that ingredient. You'll be happy you did.
Absolutely wonderful and easy to make. Definitely place in the refrigerator for at least 6 hours or it will be too strong.
Really good!! I followed some other reviewer's advice and used 1/2 and 1/2 and I don't care for almond extract, so I omitted that. My 11 year old daughter makes this all the time for our family.....(she wants to be a chef!) so I supervise and she does a great job!! No need to judge.....LOL! Great recipe, very tasty and so cheap to make! Thanks for a fantastic post!
This is an excellent recipe--being a baker and knowing the strength of almond extract I took the recommendation to use 1/2 tsp. And also used half and half in place of cream. Came out perfect.
I love Irish cream, and used to buy it all the time. Not any more. This is very good, and better after sitting in the fridge for a week or so!
I made this yesterday. I followed the recipe but the cream curdled when I added the whiskey. How do I keep this from happening?
YUM! I loved that it tasted so much like "the real thing".
This. Is. Awesome. Most of what I used in this recipe I bought at a discount grocery store on the cheap. I didn't have almond extract, so I used two tsp. of vanilla extract. I whipped everything together in my KitchenAid mixer, using my whipping tool. Very good. Very smooth. And has quite a kick. I won't ever buy pre-made irish cream ever again. Or I won't have to wait until Christmas to get homemade irish cream from my MIL's boyfriend. ;)
I made two batches using one cup of whiskey instead of almost two, and leaving out the almond extract altogether. It was a huge hit among my friends during a ski weekend! In the future, I'd use milk instead of cream, as it was very thick--almost like a mudlslide. A definite winner!
WOW what a huge success!! Love this recipe, very easy and taste great. I did add a bit more chocolate syrup but other than that this recipe is perfect. Have handed out countless recipes already. Thanks Tammy V, Plano Tx
HOKULANNI You nailed it! Simply excellent! Better than the bottle at the store!
I used Jameson, reduced the whisky to 1 cup plus a splash, used 2/3 heavy cream and 1/3 whole milk, a shy tsp Starbucks instant coffee, and omitted the almond extract. I did a side by side taste test with some Bailey's, and this recipe has the same flavor but but yet is altogether better because of the real dairy and good whisky. I am now ruined for Bailey's because this is so good.
I love this recipe! And I have also done some doctoring; I add fresh brewed organic (Kicking Horse) coffee instead of the granules and real cocoa in place of the chocolate syrup. Only because I would never have these items in the kitchen.
Very good. I also used regular cream and milk instead of the heavy cream. Only complaint is that the coffee floats to the top.
We only had Bourbon Whiskey in the house. I took the suggestion from others to decrease the amount of almond extract to 1/2 tsp, and that may still have been too much. Wonderful recipe. Put it in our Christmas baskets. I had trouble finding inexpensive bottles to put it in, so I used canning jars.
I like this recipe very much, but like others, I find the original too strong, so I use about 3/4 to 1 cup of whiskey. I also find it a bit too sweet for my taste, so I cut the amount of sweetened condensed milk in half. To make up for the lack of volume, I use 1 and 1/4 cup of cream or half and half (I actually prefer half and half) and instead of instant coffee granules, I use 1/2 cup of strong brewed coffee. I also use only 1/8 tsp of almond extract along with 1/4 to 1/2 tsp of coconut extract. I realize this is a lot of 'amending' but with any recipe you tend to adapt it to your own tastes. I do really like that this recipe doesn't use raw eggs or that awful powdered coffee "creamer". I like to buy top shelf ingredients and I can do that with this recipe. Cheers!
I just tried this recipe last night and the only thing I did differently was use Canadian Whiskey as that was what I happen to have on hand. That being said, the end result tasted nothing like any Irish Cream that I've ever had. Side by side this recipe tasted totally disgusting actually. I absolutely love Irish Cream so needless to say I was very disappointed. What a waste of money!!! So unless it was all due to the type of whiskey I used, if you have your hopes up that it will taste as good as the real thing I wouldn't waste my money if I were you.
Honestly, if I could give this 10 stars I would..wouldn't ever buy from the store again. I saved two bottles from the Baileys and I just keep refilling them. One bottle of whiskey gets me three bottles of Irish Cream. I make as it says except I if I don't want a strong taste of whiskey I use 1 1/4 cup whiskey..if I want it a little stronger..I use 1/ 1/2 cups..personal I think 1 2/3 cup is way too much..other then that great recipe:)
Absolutely perfect. We love this mixed with a little milk and vanilla ice-cream in a blender - our own "Bailey's" shakes. Mmmmmm.
I made this for holiday gifts and bottled them in the Grolsh bottles w/ the ceramic lids. I decreased the almond extract to 1/2 tsp, used only 1c whiskey, and half & half in place of the heavy cream.
Recipe, the way I know is to let sit in refrigerator for at least 2 weeks or up to a month before drinking it. The longer it sits the better it is, it mellows out. The recipe I'm familiar with doesn't call for almond extract (which I think I would like, will have to try)and like others said you can sustitute the heavy cream for half and half or whole milk. Try making ahead and you will notice a BIG difference!
Easy to make and tastes great. Took the advise of others and used less vodka and almond extract.
I did as the past reviewers said and made 2 changes: decreased the whiskey to 1 cup and (& I'm a hearty drinker) and used half and half instead of cream. The heavy cream made it too thick! More like an egg nog. I had 5 people try both w/ half and half and heavy cream... all liked the half and half better.(still thick enough)... the extra day in the fridge really melded the flavors!
This is some good stuff. I like mine a little strong and this hit the spot
Very yummy, this recipe is awesome. I use slightly less almond extract (1/2 tsp)
Fabulous with changes: Use half and half instead of cream and cheap whiskey and brandy blend instead of Irish whiskey. Also reduced booze to 3/4 C (too strong at 1 2/3 C). Have made it for Xmas gifts last three years. Huge raves.
I followed the suggestions and used half and half, cut the whiskey to 1 cup and used 1/2 tsp. of almond. It was beyond good!! We had a lot of whiskey in the house and never drank it, I am sure that will change.
Better than anything I've ever bought!
I actually printed out this recipe last Christmas and never made it. I did get a chance to make it for this Christmas because my husband loves Bailey's Irish Cream. He couldn't wait to taste it. He said it was very good, but thought the almond extract was a little overbearing. I'm going to make another batch without the almond and mix it with the previous batch. Hopefully, this will be a good mix. Thanks for the recipe.
this stuff was really good. my family loves Bailey's (we're irish afterall), and this stuff was a hit. i went easy on the almond extract, as the reviews suggested...however, i went heavy on the jameson, cause that's how my family rolls. i might try it again with less chocolate and use half & half instead of heavy cream... it was VERY thick. not sure if i would let it sit overnight, my dad said it was better freshly blended. great recipe, will make it again for holiday gifts :)
Wow. I will not be buying $25 bottles of brand name Irish cream ever again. This was so easy. I eliminated the almond extract altogether. And I decreased the whiskey to 1 cup. I also used fat free half and half instead of heavy cream. Yum!
I made this on Christmas Eve. It's sooooo good! After reading the reviews I made the following changes: 1/2 c. heavy cream and 1/2 c. milk instead of 1 c. heavy cream, 1/2 tsp almond extract instead of 1 tsp, & 1 1/3 c. Tullamore Dew Irish Whiskey instead of 1 2/3 c. Awesome recipe!