Ever since I saw recipes for homemade Irish Cream on Foodgawker last year I’ve been dying to make it. I don’t know why it took me so long. It may have been the fact that I don’t really like whiskey and therefore don’t own any… or drink any for that matter. Haha.

Stephen tends to be more interested in recipes that involve alcohol (gingerbread with stout, pot pie with a hefeweizen gravy and so on) and finally convinced me we should try making one of the recipes we’ve seen. We decided homemade Irish Cream would make an amazing Christmas gift for a handful of our friends. We wanted to test out a recipe first though.

It’s so incredibly easy. It reminds me of a chocolatey, coffeey version of Egg Nog. Very Holiday friendly.

Homemade Irish Cream

• 1.5 Cups Light Cream
• 1 14oz Can Sweetened Condensed Milk
• 1 1/4 Cups Irish Whiskey (we used Jameson)
• 1 Tsp Instant Coffee Granules
• 2 Tsp Black Cocoa Powder
• 2 Tsp Vanilla Extract (Homemade! It’s just vodka & vanilla beans, so easy.)
• 1/8 Tsp Almond Extract

Dissolve the coffee granules in a couple of tablespoons of cream. Add the cocoa powder and combine until a smooth paste forms. I used a fork, like scrambling eggs. Combine all of the ingredients in a blender. I used a food processor because I was lazy and my blender was dirty. Bad idea. Everything leaked. Don’t. Do. It. Not that anyone else would be as dumb as me. Anywayy, when you’re done blending, pour into your bottle (or jar!) of choice. We used a mason jar as you can see, which was really handy when the chocolate sank to the bottom and wanted me to shake it up.

It turned out really well! I’m not sure what Bailey’s tastes like but I imagine it’s just as good or even better! The idea that you could make it yourself, and control what goes into it, is just so appealing.

Keep refrigerated. Drink responsibly ; )