Homemade Irish Cream

Homemade Irish Cream | OUR NOURISHING ROOTS

This recipe is an excerpt from my Natural Cocktails e-book, which is perfect for the homemade mixologist who doesn’t want any fake colors or flavors in their cocktails.  Yum!

Irish cream served over ice in the evening is one of favorite ways to unwind.  Grass-fed cream fresh from the dairy, pleasantly spicy Irish whiskey, cool and rich all in the same sip.  And all perfectly sweetened and flavored without any questionable additives.

I’m only 1/4 Irish, but I swear that the Irish genes in me are more than a mere 25% expressed.  I love a good beer, and I love bourbon and Irish whiskey.  I have a particular love for Irish soda bread and this apple and potato cake.

In case you didn’t notice, the sweetened, condensed milk goodness keeps on giving around here in my kitchen.  In this case, it is giving us a delicious Irish cream liqueur real foodified for proper enjoyment.  I have to admit that the main impetus behind going through the trouble of making the sweetened, condensed milk in the first place was so that I could make myself homemade Irish cream.

Sure we also got the pumpkin bars, but that’s just gravy.  Because all I really need is some Irish cream over ice and I am good to go!

Equipment Needed:

Irish Cream
makes 5 cups

2 egg yolks
2 cups homemade sweetened, condensed milk
1 1/2 cups heavy cream (find raw milk and cream near you here)
2 tablespoons homemade chocolate syrup
2 tablespoons strong, brewed coffee (buy coffee here, coffee substitutes here and here)
1 tablespoon good vanilla (buy extracts here)
1 teaspoon almond extract OR almond liqueur (like DiSaronno), optional (buy extracts here)
2 cups good Irish whiskey (I used Finnegan Irish Whiskey)

  1. In a large glass mixing bowl, whisk the egg yolks for a minute until pale colored.  Add the sweetened, condensed milk, cream, chocolate syrup, coffee, vanilla, and almond extract, whisking until completely combined.
  2. Add the whiskey, whisking to combine.
  3. Pour into glass jars, using a funnel if needed.  Cap tightly and store in the refrigerator for several weeks.

Serve over ice, use as a coffee creamer, or get creative and use it in a cocktail!

This post is a part of Fight Back Friday, Fresh Bites Friday, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. May I just say that I LOVE seeing whiskey on a real food blog? You totally just made my day. And this looks delightful.

  2. BRILLIANT! Love your recipes! I must download your ebook. We want more please!!!!!!!

  3. Oh, my mouth is watering just reading this post. :)

  4. Hi there!

    Just to clarify, do I store in the fridge for several weeks before consuming? Or is that how long it is good for?

    Thanks! Can’t wait to try this.

  5. I Love Irish crème but doe it HAVE to have raw eggs in it? what is the purpose of the eggs ? Do they make it creamier? That part is hard to ‘swallow’ for me lol

  6. I just found your website today and can’t tear myself away from all your fabulous recipes. But I have to say, after finding this one…I love you. (yes, Irish Cream is my absolute favorite). :)

Trackbacks

  1. […] with making my own cocktails at home, including figuring out recipes for various liqueurs, and even Irish Cream.  And the final result is my Natural Cocktails E-book: stay tuned for the launch starting next […]

  2. […] Digging on this new cocktails cookbook from Our Nourishing Roots who also taught me to make homemade Irish cream. […]

  3. […] one thing to buy a bottle of Irish cream and put a bow on it, and quite another to make it yourself, pour it into a carefully chosen vessel, and label it to take to someone.  It isn’t […]

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