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Original Irish Cream
December 01, 2011

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.

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