Homemade Irish Cream
This Homemade Irish Cream recipe is an all-time favorite to enjoy with friends or bring to a holiday party. Ready in just 15-minutes!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Cocktails
Cuisine: American
Servings: 10
Calories: 278kcal
- ¾ cup Heavy Whipping Cream
- ½ cup Milk (low-fat, 2%, or whole)
- 14 oz Sweetened condensed milk
- 2 Tablespoon Chocolate Syrup (such as Hershey's)
- 1 teaspoon Vanilla extract
- 2 eggs, (optional can be made with instant espresso powder instead of eggs)
- 1 Tbsp Instant Espresso Powder, (optional, can be used instead of 2 eggs)
- 1 cup Irish Whiskey (i.e Jameson's)
Add all ingredients to the blender, except whiskey, and blend on medium speed until thoroughly mixed. Drizzle in whiskey and mix again.
Pour into a jar or bottle with a lid. Can be served immediately. If not, keep refrigerated for up to 3 weeks.
Our original recipe uses 2 eggs, however, the substitution below works well.Egg-free Option: Substitute 1 tablespoon of instant espresso powder. Use either eggs or instant espresso powder option. Don't use both. Irish Cream can be stored in the refrigerator, sealed, for up to 3 weeks. Shake well before serving.
Calories: 278kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 78mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg