Irish cream liqueur

    1 hour

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

    100 people made this

    Serves: 51 

    • 1 (750ml) bottle Irish whisky
    • 250g milk chocolate
    • 2 (397g) tins condensed sweetened milk
    • 700ml evaporated milk
    • 375ml double cream
    • 1/4 teaspoon instant coffee granules

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Pour a small amount of whisky into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whisky in the bowl. Gradually stir in the condensed sweetened milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whisky.
    2. Pour mixture into 3 (750ml) 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 in English (71)


    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 ?  -  19 Sep 2005  (Review from Allrecipes US | Canada)


    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 :~)  -  14 Mar 2003  (Review from Allrecipes US | Canada)


    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.  -  03 Dec 2001  (Review from Allrecipes US | Canada)