Original Irish Cream Recipe - Allrecipes.com
Original Irish Cream Recipe
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Original Irish Cream
See how to make homemade Irish cream liqueur. See more
  • READY IN 15 mins

Original Irish Cream

Recipe by  

"Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings

Directions

  1. In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

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!

 
Most Helpful Critical Review
Aug 20, 2009

Nobody has mentioned the fact that when cream & whiskey are mixed, the cream separates. I lost about 1/3 of my recipe having to strain it off. Does anyone have any ideas how to overcome this?

 
Dec 14, 2004

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.

 
Jan 02, 2005

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!

 
Feb 07, 2004

I've made this three times: the first time, I followed the recipe to the letter. It was good, but I thought it was too much whiskey and too much almond flavoring. The second time I cut the whiskey to 1 cup, and the almond flavoring to just under 1/4 tsp. That was much better. The third time, I didn't have any heavy cream, so I just added 1 cup of skim milk, and I think it was the best batch yet. The heavy cream makes it really thick, almost like a milkshake. Skim milk of course thins it, but you get the same amount of creaminess (I think) and less calories. This stuff is best after it's been in the refrigerator overnight--the flavors are fully blended. Great stuff!

 
Jan 24, 2005

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.

 
Dec 23, 2004

Tastes like Baileys!!!! Yummy. We had someone give this to us for Christmas and included the recipe.

 
Dec 22, 2004

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!

 

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