Traditional Irish Cream

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I am not a big alcohol drinker but there are a few alcoholic beverages that I could enjoy without ever getting tired of them. One of these beverages is Irish cream. I especially love it in the summer, served with a scoop of vanilla ice cream!

It’s the perfect dairy-based cocktail with rich flavors coming from the grass-fed cream and a smoky Irish whiskey. It can be drunk as it is or used as a base for another cocktail so your mixologist side can get creative! Like I said, it tastes wonderfully when served with ice cream but I also enjoy using it as a creamer for my coffee.

I also use some of my homemade sweetened condensed milk to enhance the flavors even more. As you might have noticed, I use that milk in a lot of different recipes. It’s super versatile and works for more than just desserts – you will see that for yourself in just a moment!

Necessary equipment:

  • measuring cups
  • a glass mixing bowl
  • a whisk
  • a glass container, preferably dark colored, to store the Irish cream in (can be either a jar or a bottle)


  • 2 cups of homemade sweetened condensed milk
  • 2 cups of Irish whiskey
  • 1 1/2 cup of grass-fed heavy cream
  • 2 egg yolks
  • 2 T. of homemade chocolate syrup
  • 2 T. of brewed coffee (strong!)
  • 1 T. of vanilla extract
  • optional: 1t. of almond extract OR almond liqueur


  1. Whisk the egg yolks thoroughly in a large mixing bowl.
  2. Add in the sweetened condensed milk, heavy cream, chocolate syrup, coffee, and the vanilla (and optionally almond) extract. Keep whisking until combined.
  3. Pour in the whiskey and combine again.
  4. Your Irish cream is ready! Transfer it to your glass container(s). Screw the lid on tightly.

This Irish cream should be kept in the fridge and used within a few weeks.

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