Irish Cream Liqueur II Recipe -
Irish Cream Liqueur II Recipe
  • READY IN hrs

Irish Cream Liqueur II

Recipe by  

"This is better than the commercial Irish Cream liqueurs and is very popular with family and friends. Will store for several weeks in fridge, just serve over ice."

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Original recipe makes 3 - 750 ml bottles Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 30 mins


  1. Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
  2. Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2003

The BEST recipe for Irish cream ~ I come from an Irish/Polish family and yes we own our very own Pub and this is far superior to any commercially made liqueur.I use only Jamesons Irish whiskey (of course)and I add 11 ounces of chocolate because there is no such thing as too much chocolate. It tastes best if let to rest for three weeks in the fridge before drinking ~ just shake it up once a week. FANTASTIC :~)

Most Helpful Critical Review
Sep 19, 2005

i made this drink and put into a used bailys bottle and other into used coke bottle, the plastic coke bottle taste grate, the glass bailys bottle has turned into foam like a chocolate mouse, anyone got any idea why ?

Dec 20, 2003

This tastes a lot better than the store bought irish cream liquor. I will definately be making my own from now on! I warmed up some of the evaporated milk to dissolve the coffee granules before adding them to the rest of the liquor. I also added the condensed milk to the chocolate chips so that they wouldn't stick to the bottom of the pot as I was melting them.

Dec 20, 2003

Great! Just what I was looking for...but I noticed that the author did not specify when to add the coffee granules. I added them to the melted chocolate and they did not dissolve properly.

Dec 14, 2004

I combined this and another recipe on this site, melting 3 oz. semi-sweet chocolate, blending in 1/2 t instant coffee granules, a can of each the sweetened condensed milk and partly-skim evaporated milk, 1 t vanilla, 1/2 t almond extract, 1 1/4 c whipping cream, and 1 1/2 c Irish whiskey (Jameson's). Delicious right away - can't wait to try it after it ages!

Oct 12, 2007

10/12/2007 - This recipe is the best I have tried. I have googled Irish Cream and tried 6 different recipes and this one, by far is the ultimate. I added 1/2 tsp of almond extract and 1 tsp of mint extract. Omigosh! I will never by Bailey's or Carolan's again. I would recommend this to anyone. I did not use the double broiler, and I substituted chocolate syrup (1 tbsp) for the chocolate. Thank you for posting this! Cheers! --- Mr.G

Jul 05, 2004

This was awesome! When i first melted the chocolate and added some of the wiskey, the chocolate looked like it was burnt because it was all dried out. Don't be discouraged, though because it 'rehydrates' again once you add the rest of the ingredients and whisk it to get all the clumps out. I also added the coffee granules to the whiskey before mixing it all together. Friends couldn't get enough of it, said it resembled an 'alcoholic chocolate milk'. Tastes even better when in the fridge for over a week.Great recipe!!!

Nov 23, 2007

Instead of using granulated coffe, I get 1 shot of espresso (more if doubling recipe) from the coffee shop around the corner and add it slowly to the melting chocolate to keep the chocolate creamy and smooth. A few dashed of mint make an excellent 'Chocolate-Mint Irish Cream' treat. I LOVE this recipe and make a double batch every year to bottle up in mini containers as gifts for family and co-workers.


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