How to Make Your Own Irish Cream Liqueur for the Holidays, St. Patrick's Day, or Any Day

Versatile and delicious, Irish Cream Liqueur is the perfect compliment to any holiday fare. It tastes terrific alone, in coffee, mixed cocktails, drizzled on cheesecake, or added to your favorite recipe that calls for a bit o' Irish Cream to be added. Irish Cream Liqueur is also an excellent gift to present the hostess of a holiday event, or to give away as a Christmas gift for that hard-to-buy-for person on your list.

The only drawback to the enjoyment of consumption of this scrumptious liqueur is the price. At a range of $20 to $30 per bottle of 750 ml, it can put quite a dent in your pocketbook if you are considering having ample quantities on hand for holiday events, or gifting others with this smooth & sweet treat.

So, why not make your own? The recipe is easy, you probably have most or all of the ingredients on hand already, and the cost savings are well-worth your efforts. For less than the price of just one bottle of Irish Cream in a liquor store, you could whip up four to five bottles of your own.

Home-Made Irish Cream Liqueur Recipe

First, it pays to determine what you will store the liqueur in prior to making. Quart size mason jars work great for stacking in the fridge or decorating for gift giving. If you are whipping up a batch for private consumption, wash and save empty alcohol bottles in advance to use for storage.

Tools:

Funnel

Whisk

Large Mixing Bowl (need 2 bowls if you have a small blender)

Blender

Bottles (for storage)

Ingredients:

1 cup of Whiskey

1 can of Sweetened Condensed Milk

4 eggs

1 cup of Whipping Cream

2 teaspoons of Chocolate Syrup

1 teaspoon of Instant Coffee Granules

2 teaspoons of Vanilla Extract

½ teaspoon of Almond Extract

Instructions:

In a mixing bowl, add all ingredients and whisk lightly.

Pour the mixture into a blender (or ½ the mixture, depending on the size of your blender.) Blend until smooth.

Notes for small blender: After blending ½ the mixture, pour into a clean bowl. Blend the second half of the mixture, then add to first half already in the bowl. Whisk lightly to combine.

Using funnel, pour mixture into clean bottle(s.) Seal tightly and refrigerate for two hours prior to serving. Shake bottle, serve.

Keep liqueur refrigerated between uses. May remain tightly covered in refrigerator for up to one month.

NOTE: The instant coffee may be eliminated or increased as suitable to your tastes. The chocolate syrup, vanilla extract, and almond extract may be increased or decreased (but not eliminated) as suitable to your tastes.

SUGGESTION: Once your are comfortable with the recipe and have honed it to your taste buds, feel free to experiment with different flavors, such as adding a teaspoon of mint extract or substituting a flavored coffee for the coffee granules.