Original Irish cream liqueur

    15 min

    Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla and almond. Will keep for 2 months in the fridge. Tastes better than the bought stuff and makes a lovely Christmas gift.

    38 people made this

    Serves: 16 

    • 235ml double cream
    • 1 (400g) tin sweetened condensed milk
    • 400ml Irish whisky
    • 1 teaspoon instant coffee granules
    • 2 tablespoons chocolate syrup
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract

    Prep:15min  ›  Ready in:15min 

    1. In a blender, combine cream, condensed milk, Irish whisky, coffee, chocolate syrup, vanilla extract and almond extract. Blend on high for 20 to 30 seconds. Store in a sterilised, tightly sealed glass jar in the fridge. Shake well before serving.

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    Reviews in English (549)


    Second time I've made this and this time I used single cream instead and it was much nicer, double cream was too thick.  -  24 Dec 2015


    I have made this recipe four times now (some for gifts, some not) as I have taken into consideration other reviewers suggestions - some good, some not so good . The good - yes indeed the suggested amount of whiskey makes it very strong!! I use 7oz of whiskey and it is almost perfect. Another good - reduce the almond flavouring by half - perfect! Not so good - my next batch will be made with 1 cup of heavy cream as I will never again substitute half and half or even half heavy cream with half milk. This recipe truly needs the total amount of heavy cream (whipping cream for us Canadians). The cream is a splurge but go for it! Lastly, I have also made a batch substituting the almond for coconut extract and this is also yum! A bit more like Baileys. My next batch I will boost the coffee by just a bit - not much, just a bit! You can always add, but never take away . Although I have been doctoring this recipe, it is excellent and far superior to a lot of other Baileys recipes! It is all about personal preference. Regardless, this is a winner! Don't hesitate to try it!  -  30 Oct 2003  (Review from Allrecipes US | Canada)


    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.  -  14 Dec 2004  (Review from Allrecipes US | Canada)