posted in Cocktail Hour

Homemade Irish Cream Liqueur

This Homemade Irish Cream Liqueur is so rich and it’s a wonderful after-dinner treat. It also stores great in the fridge and makes excellent presents!

Homemade Irish Cream Liqueur recipe - from RecipeGirl.com

I don’t have a huge sweet tooth but I have been known to have a small after dinner drink and sometimes I like that drink to be sweet!

But, I also like whiskey so this homemade Irish cream liqueur is my dream after-dinner cocktail. Plus, you’ll be shocked at how easy it is to put together.

Step one is just to melt the chocolate! The trick here is to melt it slowly and add a little whiskey to it as it melts to thin it out. I like to use a double boiler for this.

Homemade Irish Cream Liqueur recipe - from RecipeGirl.com

Then just stir in the other ingredients. Doesn’t get much easier than that!

Homemade Irish Cream Liqueur recipe - from RecipeGirl.com

This stuff should keep great in the fridge for up to a month. Just give it a good shake before serving it.

Obviously if it smells “off” at all then you should probably toss it, but the booze will actually keep it stable for longer than normal!

Homemade Irish Cream Liqueur recipe - from RecipeGirl.com

Personally, I like it served over ice.  Or add to hot chocolate or coffee for a delicious warm cocktail

YUM!

Homemade Irish Cream Liqueur recipe - from RecipeGirl.com

Yield: Makes about 4 cups.

Prep Time: 5 minutes

Cook Time: 10 minutes

Homemade Irish Cream Liqueur

Ingredients:

  • 4 ounces milk chocolate
  • 1 1/2 cups Irish whiskey, divided
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1/4 teaspoon instant espresso
  • 1 teaspoon vanilla extract

Directions:

  1. In a double-boiler (I use a metal mixing bowl over a pot of simmering water), combine 1/4 cup whiskey and chocolate. Heat and whisk until chocolate is melted and smooth.
  2. Combine other ingredients in order and whisk until smooth.
  3. Transfer mixture to an air-proof storage container and store in the fridge for up to a month.
  4. Serve over ice!
SOURCE: RecipeGirl.com

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Nick Evans

Nick has been writing delicious recipes for the home cook for almost a decade! He lives in Denver, CO and lives a delicate balance of diaper changing, trail running and beer drinking. You can find more of Nick’s recipes on his blog: Macheesmo.

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