Rich, silky, and just the right amount of boozy, this homemade Irish cream blends sweetened condensed milk, Irish whiskey, heavy cream, and chocolate syrup into something that smells like dessert and tastes like trouble (the fun kind).
This one’s for cozy nights, gift-y bottles, or sneaky splashes in weekend coffee. There’s something kind of magical about tossing a bunch of pantry items into a blender and ending up with something that feels gourmet. And let’s be honest—no one has to know it only took five minutes and a blender.
There’s something lovely about a recipe that’s both a treat and a gesture. This homemade Irish cream is rich but not heavy, creamy but not cloying, and smooth enough that your brain might ask, “Wait, this isn’t from a bottle?” Sip it straight over ice, drizzle it into hot coffee on a chilly afternoon, or wrap it in ribbon and hand it off as a very appreciated DIY gift (I’ve yet to meet someone mad about a mason jar filled with booze-laced cream). The almond and coffee nudge the flavor ever so slightly left-of-center—in the best way. And best part? You know exactly what’s in it. No mysterious “natural flavors” here.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Homemade Irish Cream
Let’s not overthink it. It’s creamy, it’s boozy, it tastes like a chocolate-vanilla dream with a grown-up edge.
- Ridiculously simple to make: You literally throw it in a blender for 30 seconds. Blink and it’s done.
- Costs way less than store-bought: A fraction of the price and none of the mystery chemicals.
- Customizable to your taste: Want it more chocolatey or a little less boozy? You’re the boss here.
- Doubles as a gift or party trick: Pour it in a cute bottle and bask in the compliments.
- Stays fresh for weeks: So you can keep “sampling” it day after day… in the name of science, of course.
Ingredient Notes
You’ve probably got most of this ready to go—or just need a quick run to grab one or two little things.
- Sweetened condensed milk: This gives our Irish cream its signature sweetness and that thick, luscious vibe. There’s no substitute here if you want it to hit the right creamy texture.
- Irish whiskey: Classic, smooth, a little caramel-y. If you don’t have Jameson, don’t stress. Use what you’ve got (as long as it’s Irish).
- Heavy cream: It softens the kick of the whiskey and gives the drink that ultra-creamy mouthfeel. Half-and-half works in a pinch, but won’t be quite as velvety.
- Chocolate syrup: Adds depth, sweetness, and a little mocha background. Use a good-quality one if you can swing it.
- Instant coffee granules: Just a teaspoon, but don’t skip it. It adds this low-key richness that makes the whole thing taste deeper and more rounded.
- Vanilla extract: Gives our drink its warm hug of flavor. Go with real vanilla if you can—it makes a difference.
- Almond extract: Unexpected but so welcome. Just a little bit totally transforms the flavor into something you’ll want to recreate again and again.
How To Make This Homemade Irish Cream
Honestly, calling this a “recipe” feels like cheating—but in the fun, happy kind of way where you’re suddenly a kitchen wizard.
- Gather all your ingredients: This step sounds silly, but trust me. You don’t want to start blending only to realize your almond extract is, whoops, almond oil.
- Toss everything in the blender: Sweetened condensed milk, Irish whiskey, heavy cream, chocolate syrup, instant coffee, vanilla, and almond extract. Go ahead and dump it all in. No fancy order needed.
- Blend for 20–30 seconds: Start slow so things don’t splatter (no one likes creamy whiskey walls). Then give it a whirl until everything’s silky smooth and beautifully brown.
- Pour into a bottle or jar: Something with a tight lid is best. If you’re gifting it, grab one of those cute swing-top bottles. Warning: highly giftable. You might accidentally become “that person who always brings Irish cream.”
- Chill and shake before serving: It tastes best nice and cold, and it’ll need a quick shake before each use. Just like store-bought, but sassier.
Storage Options
This stuff is pretty laid-back, but it still likes a cozy spot in the fridge. Keep it sealed up tight and it’ll be happy for up to 3 weeks (though let’s be honest, it won’t last that long). Shake it up before each pour, especially if any of the ingredients settled into layers. Totally normal.
Now, about freezing… You can freeze homemade Irish cream, but I wouldn’t. The texture gets a little weird, and the cream can separate or get grainy when thawed. If you do freeze it (you rebel, you), give it time to thaw in the fridge and blitz it again in the blender to smooth things out.
And reheating? Just… don’t. This isn’t a sauce. If you’re using it in coffee or hot cocoa, let the drink heat the cream—not the other way around.
Variations and Substitutions
You don’t have to follow the formula like it’s set in stone. This is your caffeinated, dessert-y playground.
- Dairy-free version: Use full-fat canned coconut milk in place of heavy cream, and sweetened condensed coconut milk if you can find it.
- Swap the whiskey: No Irish whiskey? A smooth bourbon or even spiced rum will shift the flavor, but still taste great.
- Amp up the chocolate: Want more mocha vibes? Add an extra tablespoon of chocolate syrup or even a little cocoa powder.
- Make it extra strong: Use 2 full teaspoons of instant coffee for a sharper note (hello, espresso martini cousin).
- Extra vanilla drama: Add a vanilla bean pod (split it open first!) to the bottle and let it infuse—bonus specks of fancy.
What to Serve with Homemade Irish Cream
Okay, now it’s time to have a little fun with this. Yes, sipping is grand—but pairing is where it gets interesting.
- Curl up with a warm mug of coffee spiked just a bit with homemade Irish cream and a plate of banana bread bars. Something about that combo hits all the cozy notes.
- Drizzle a bit over vanilla ice cream. Trust me, it melts into this ribbon of wow and suddenly you’re eating a grown-up sundae.
- Blend it into your milkshake. A scoop of chocolate ice cream, a shot of Irish cream, and maybe a cookie or two? Yep. I went there.
- Serve a small glass at a brunch party alongside something salty and savory, like bacon cornbread muffins. It’s the brunch cocktail people never expect and instantly love.
- Pour some into hot cocoa for an evening treat. Bonus points if you top it with whipped cream and a little grated chocolate.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
How long does homemade Irish cream last in the fridge?
It’ll stay fresh for about 2 to 3 weeks if kept in an airtight container in the fridge. Just give it a little shake before using, especially if it’s been sitting for a few days. The whiskey helps preserve it, but since there’s cream involved, you’ll want to make sure it stays chilled the whole time.
Can I use a different kind of alcohol instead of Irish whiskey?
Absolutely, feel free to mix it up! Bourbon gives a slightly smokier twist, and spiced rum adds a warm sweetness. Just keep in mind: different spirits change the flavor profile, so pick something you’d be happy sipping on its own. (No rubbing alcohol impersonators, please.)
Is it okay to leave out the coffee granules?
Yes—but I recommend keeping them if you can. The tiny bit of coffee adds this mellow depth that most people won’t even recognize as “coffee,” yet they’ll notice if it’s missing. That said, if you’re out or just not a fan, your Irish cream will still be delicious. Promise.
Can I double the recipe?
Oh yes, and you probably should. Just make sure your blender has the space to handle it—the mixture does expand a little when blended. Also, once people taste it, they’ll expect a refill… or a little bottle to take home. You know what they say: always make extra of the good stuff.
Homemade Irish Cream
Ingredients
- 1 14-ounce can (397 g) sweetened condensed milk
- 1 cup (240 ml) Irish whiskey
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 ml) chocolate syrup
- 1 tsp instant coffee granules
- 2 tsp (10 ml) vanilla extract preferably real vanilla
- 1/2 tsp (2.5 ml) almond extract
Equipment
- Blender
- Bottle or Jar (with tight lid)
Instructions
- Gather all your ingredients: sweetened condensed milk, Irish whiskey, heavy cream, chocolate syrup, instant coffee granules, vanilla extract, and almond extract. Double check that you have everything before starting.
- Combine all ingredients in a blender. Pour in the sweetened condensed milk, Irish whiskey, heavy cream, chocolate syrup, instant coffee, vanilla, and almond extract—no particular order needed.
- Blend on low for 10 seconds, then increase speed and blend for another 10–20 seconds, until the mixture is silky smooth and fully combined.
- Pour the homemade Irish cream into a clean bottle or jar with a tight-fitting lid. If gifting, use a swing-top or decorative bottle.
- Refrigerate for up to 3 weeks. Shake well before each use, as some settling may occur.
