Irish Cream

How to Make Irish Cream

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1. Put the whiskey, condensed milk, cream, chocolate syrup, dissolved coffee, vanilla and almond extract, if using, in a blender.

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2. Blend on low speed for 30 seconds, until smooth and evenly mixed. Do not blend for longer, or the cream may thicken.

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3. Pour into a clean, sealable bottle or jar.

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4. Refrigerate for at least 1 hour before drinking, so the flavours can blend and the liqueur chills.

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5. Shake well before each use and serve over ice, or stir into coffee.

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Tips for Making Irish Cream

• Blend for only 30 seconds. The cream can thicken or turn buttery if it is blended for longer.
• Shake before serving. The mixture may separate slightly on standing, and a good shake brings it back together at once.
• Use a good Irish whiskey. It gives the liqueur its character, and cheap whiskey makes a harsher, less mellow drink.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Irish Cream

• Hot coffee
• Vanilla ice cream
• Chocolate brownies

Storing & Reheating Irish Cream

Keeps in a sealed bottle in the fridge for up to 2 weeks. If it smells sour, discard it. Do not freeze.

Irish Cream FAQ: Common Questions

Irish Cream Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.