Reviewed: Jun. 20, 2006

It was pretty strong, but good.

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KITTENHIPS

Cooking Level: Beginning

Living In: Moline, Illinois, USA

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Reviewed: Apr. 4, 2006

SOOO yummy! I tweaked it a bit and think it tastes as good (or better) than the real thing. I used 2% milk instead of the heavy cream and this makes it less thick but just as smooth. I also substituted 1/2 tsp of malibu coconut rum and 1/2 tsp of disaronno for the 1 tsp of almond extract given in the recipe. It doesn't get much better!!

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ACRUMMER

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Reviewed: Mar. 20, 2006

This is an excellent recipe--being a baker and knowing the strength of almond extract I took the recommendation to use 1/2 tsp. And also used half and half in place of cream. Came out perfect.

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karena

Cooking Level: Professional

Living In: Limerick Township, Pennsylvania, USA

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Reviewed: Mar. 18, 2006

It didn't taste exactly like Baileys to me, but still verrry good and excellent in coffee. I used about 240 ml whiskey and half milk/half heavy cream

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TequilaGirl

Cooking Level: Professional

Living In: London, Greater London, England, U.K.

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Reviewed: Jan. 24, 2006

Fantastic! I took the advice of many other reviewers, and reduced the whisky to 1 cup, changed the instant coffee to kaluha, and used half and half instead of heavy cream. This was very, very good, especially when well chilled. Has anyone used Amaretto in place of the almond extract? That's the only other suggestion I have to potentially improve a great recipe. Thanks for sharing, Mom!

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KELSEYSMOMMY

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Reviewed: Dec. 26, 2005

I gave bottle of this out as presents this year, and I received many compliments. I've had several people ask me for the recipe. I only used 1 and a third cups of whiskey in most of the batches, and in others I substituted some of the whiskey for creme de cacao. All turned out delicious. I think I've found a new home-made gift to give a lot of family and friends.

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 26, 2005

I made this on Christmas Eve. It's sooooo good! After reading the reviews I made the following changes: 1/2 c. heavy cream and 1/2 c. milk instead of 1 c. heavy cream, 1/2 tsp almond extract instead of 1 tsp, & 1 1/3 c. Tullamore Dew Irish Whiskey instead of 1 2/3 c. Awesome recipe!

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VICSGARDEN

Home Town: Nashville, Tennessee, USA

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Reviewed: Dec. 22, 2005

This is an absolute yummy recipe for irish cream. I made this recipe for family and friends last christmas holiday, the taste is so rich, creamy, and so easy to make. The author of this recipe says it can keep for 2 months in the frige, but when I make it, it is gone way before that!

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Tee

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Reviewed: Dec. 19, 2005

Wow

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MALACHII

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Reviewed: Dec. 17, 2005

Delicious and SO easy! I did not use the blender for this and followed the recommendations of others and used 1/4 tsp of Almond Extract. Used Light Cream and Canadian Whiskey. Melted chocolate chips mixed with a little Kahlua replaced the instant coffee and choco syrup. Who on earth uses instant coffee anyway? I will definitly make this again!

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shadykt2

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 8, 2005

What a fantastic Christmas Idea. As with many of the reviewers, we reduced the almond and PLEASE BE VERY CAREFUL WHEN BLENDING,it will seperate if blended to much. Other than that it is good to see a Irish Cream recipe with no egg. Thanks

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GRENEL

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Reviewed: Nov. 28, 2005

This was so good. I made it for Thanksgiving weekend and it was a hit with everyone...even the guests that don't drink the "commercial" one. I did use only 1 1/2 cups of irish whiskey and half&half rather than whipping cream and it was excellent. Am going to mix some up for hostess gifts during the holiday season.

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COOKINGMN

Cooking Level: Intermediate

Home Town: Lancaster, Minnesota, USA

Living In: Kennedy, Minnesota, USA

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Reviewed: Nov. 7, 2005

THIS IS GOOD! Try it, you'll like it!

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40 users found this review helpful

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LAURIESTEN

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Reviewed: 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.

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ABIGAILG816

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Reviewed: Jan. 18, 2005

OHOHOHO! SO GOOD IN COFFEE!!

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THENEWLINDENS

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

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Reviewed: Jan. 2, 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!

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MODGEPODGE

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 23, 2004

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

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: 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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lkatano

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2004

This is the BEST! The only changes I made were I used half and half instead of the heavy cream, and omitted the almond extract. Definately a keeper!

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: 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.

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TRIMEG

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Original Irish Cream

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