Homemade Irish Cream Recipe

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 have made this recipe four times now (some for gifts, some not) as I have taken into consideration other reviewers suggestions - some good, some not so good :). The good - yes indeed the suggested amount of whiskey makes it very strong!! I use 7oz of whiskey and it is almost perfect. Another good - reduce the almond flavouring by half - perfect! Not so good - my next batch will be made with 1 cup of heavy cream as I will never again substitute half and half or even half heavy cream with half milk. This recipe truly needs the total amount of heavy cream (whipping cream for us Canadians). The cream is a splurge but go for it! Lastly, I have also made a batch substituting the almond for coconut extract and this is also yum! A bit more like Baileys. My next batch I will boost the coffee by just a bit - not much, just a bit! You can always add, but never take away :). Although I have been doctoring this recipe, it is excellent and far superior to a lot of other Baileys recipes! It is all about personal preference. Regardless, this is a winner! Don't hesitate to try it!

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.

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.

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.

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!

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.

I have been making this recipe for years, but with a couple minor tweaks: first, .5 teaspoon of almond extract is plenty. Secondly, I put all of the ingredients in the blender without the whiskey first, and blend it really well. Then I put in the whiskey and blend it for no more than 5-10 seconds. The reason for that is you risk curdling your whole batch if you blend it all together.

I was skeptical about these ingredients coming together to make Irish Cream but the recipe turned out delightful! As other readers suggested, I cut the whiskey down to one cup. I used Tullamore Dew because the liquor store had the perfect size bottle for it . That was plenty of alcohol in the finished product. The first time I made it I combined everything at once by mistake, and it became slightly whipped in the blender. The second time I made it, I combined everything except the heavy cream and stirred until blended. Then I added the heavy cream and continued to just stir it. A blender is not really needed. Turned out delicious the second time as well! I will definitely be making this instead of buying it.

This is hands-down one of the best things I’ve cooked.

I made by the recipe with no tweaks and it is very good. I did dissolve my Starbucks espresso granules in a tablespoon of hot water then used about 2/3 of it. Think I’ll be making for Christmas gifts next year and keeping a recipe for myself for these long winter nights.

I made 3 batches, all fresh ingredients. Heavy cream and condensed milk are organic. All three batches curdled and when I looked it up, other recipes have you heating up milk and whisking, adding whiskey slowly.

I made this and it turned out great. Next time I will make it without the almond extract and use Dulce De Leche condensed milk for a variety this season.

Oh my goodness. It is fantastic.

1st batch I made by the recipe. 2nd batch i used less whiskey and half the almost extract. I also used real vanilla. In my opinion, the 2nd batch was much better. My sister got the first batch and loved it. It's very delicious overall

Flavor was good but mine came out a frothy, too-thick-to-pour mess. I think you have to be super duper careful about how long to run the blender, and maybe don't run it on high like the directions say. That's the only thing I can figure out because I followed the directions exactly. I made four batches into cute bottles for gifts and threw all of them out. Once refrigerated overnight, I couldn't even pour or shake them because it was thick as molasses.