Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Irish Cream

15 Comments

Well it’s about time we posted our St. Patty’s Irish Cream! The day has escaped us.

I’m visiting my sister in Minnesota. Who knew it would be 80 degrees in Minneapolis in the middle of March? It has been way too nice out to be inside making Irish Cream. Now that we’re making dinner, we are also ready for a treat… Iced-Coffee and Irish Cream.

When I started looking through Irish Cream recipes, every one I found had no waiting period. Just throw a bunch of ingredients in a blender, blend the heck out of it, and enjoy! I looked through a bunch of recipes online as well as in liqueur books. They were all nearly identical. The recipe we used has been adapted from A J Rathbun’s Luscious Liqueurs.

Irish Cream

1 2/3 c. Irish Wiskey

1 14-ounce can of sweetened condensed milk

1 c. half-and-half

2 1/2 T. Chocolate syrup

1 1/2 tsp instant coffee (we used Starbucks Via)

1/2 tsp almond extract

1 tsp vanilla extract

Combine all ingredients in a blender. Blend on high until all ingredients are well incorporated. Refrigerate and consume within 2 weeks.

First we compared this to Bailey’s Irish Cream. We thought they were similar flavors. The Bailey’s was a little thicker and richer (most other Irish Cream recipes call for light or heavy cream), but the flavors were very similar.

Since it is so nice out, we are consuming with iced coffee, but this can be enjoyed in a variety of beverages or straight.

Next year we may concoct our own infused Irish Whiskey for St. Patty’s. In the meantime, this Irish Cream is quite tasty. Whether you decide to make this version or any of the other varieties you can find online, you will be quite happy with the end result.

Have a great St. Patrick’s Day!

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Author: Alicia

Infusing at home with inspiring and seasonal ingredients. Join us in making delicious cordials, liqueurs, boozy fruits and cocktails.

15 thoughts on “Irish Cream

  1. Who would have thought that springtime would be so warm. As for your Irish cream, thinner and lighter might not be a bad thing. Just think …if you had your version you might become thinner and lighter. Haha.

    • Yes… the spring is beautiful! (at my house, it is super cold and rainy, so I’ll take this sunshine any day) as for the thinner and lighter… one can hope. maybe someday we can try this with a lighter milk and see how it tastes.

  2. looks and sounds good. have fun!! love, mom

  3. Great blog and what wonderful weather you are having – better than Andalucia!

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  5. Unfortunately I am nursing and cannot drink alcohol but this looks delicious.

  6. Greetings from Lima, Peru !!! I found your blog and wonderful recipes and I am goin to give quite a few of them a try using Peruvian PISCO as the basic alcohol ingredient. Going through this particular recipe I am not quite sure what is what you call “half and half” (an uncle of mine used to smoke a pipe tobacco of this name/brand but I doubt very much you are referring to this ;-) ) Could you please enlighten me on this?

    • Hello Juan, thanks for reading! I’m very glad you found us. I can’t wait to hear how the infusions turn out with the Peruvian Pisco! So, the “half and half” is a dairy product that is a mixture of one part milk to one part cream. Many Irish Cream recipes simply call for heavy cream, so you can just use that if you wish! I hope you try this, it is really tasty and easy!

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  8. I’d love to be able to make this, but I am allergic to almonds. What would you suggest to substitute for the almond extract?

    • Stephanie, I think you could just leave the almond extract out entirely. If it tastes like it is missing something you could probably substitute hazelnut extract or something similar, but it may not need it.

  9. I like to fill a wine glass with ice, pour Bailey’s in, and let the ice melt to thin it a little (I find Bailey’s thickness to be a little much), so maybe this recipe will do the trick for me. Loving this blog!!!

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