Recipe by Alisa Andersen
"This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 2/3 cups
1 (14 ounce) can
sweetened condensed milk
instant coffee granules
This was great LOVED that there is no raw egg in it! I also substituted almond extract for mint and added a bit more chocolate, half of it was gone before i got it into the fridge:D
Tried the recipe using some Bushmills 10 year old, drank right from the blender over ice. Not much difference between this and the bottled stuff. Going to start a second batch while I finish this glass....
This is a great recipe! No egg, no split! Put all the ingredients (except the whiskey) in the blender. Low speed. Then, slowly added the whiskey. It did not split! Needed a little sugar. Try THIS one!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Irish (Whiskey) Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 138
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make homemade Irish cream liqueur.
See how to make a stout beer, Irish whiskey, and Bailey’s Irish Cream cocktail.
Irish whiskey, hot coffee, and whipped cream knock out winter’s chill.