Homemade Irish Cream Liqueur
Try making your own Irish creme liqueur with this simple recipe - I think you will find it is better than commercial brands.
Ingredients
Serves: 50
- 3 cups (750ml) Irish whiskey
- 250g milk chocolate, melted
- 2 (425g) cans sweetened condensed milk
- 2 (400g) cans evaporated milk
- 2 1/2 cups thickened cream
- 1/4 teaspoon instant coffee granules, dissolved in 1 tablespoon hot water
Directions
Preparation:25min ›
Cook:5min ›
Ready in:30min
- Pour a small amount of whiskey into a large bowl. Stir the melted chocolate into the whiskey in the bowl. Gradually whisk in the condensed milk and evaporated milk. Whisk in the cream, coffee mixture and the remaining whiskey.
- Pour mixture into 3 x 750ml bottles; seal and store in refrigerator. Best if kept at least 1 month before using.
- To serve: shake the bottle well and serve in small glasses over crushed ice.
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Reviews and Ratings
Global Ratings:
(89)
Reviews in English (69)
i made this drink and put into a used bailys bottle and other into used coke bottle, the plastic coke bottle taste grate, the glass bailys bottle has turned into foam like a chocolate mouse, anyone got any idea why ? - 19 Sep 2005 (Review from Allrecipes USA and Canada)
The BEST recipe for Irish cream ~ I come from an Irish/Polish family and yes we own our very own Pub and this is far superior to any commercially made liqueur.I use only Jamesons Irish whiskey (of course)and I add 11 ounces of chocolate because there is no such thing as too much chocolate. It tastes best if let to rest for three weeks in the fridge before drinking ~ just shake it up once a week. FANTASTIC :~) - 14 Mar 2003 (Review from Allrecipes USA and Canada)
This tastes a lot better than the store bought irish cream liquor. I will definately be making my own from now on! I warmed up some of the evaporated milk to dissolve the coffee granules before adding them to the rest of the liquor. I also added the condensed milk to the chocolate chips so that they wouldn't stick to the bottom of the pot as I was melting them. - 03 Dec 2001 (Review from Allrecipes USA and Canada)