Homemade Irish Cream

❄LG,BE’s 12 Days of Christmas❄

DAY 11

I definitely was not the only one to have a phase during the pandemic that was coffee-centric; sionara Starbucks and helloooo at-home barista! With this recipe, I wanted to highlight a familiar flavour that reminds me of Christmas evenings and also as a chance to remind my lovely foodie friends that it’s super easy to recreate your favourites at home.


  • 1 cup of heavy cream or half and half
  • 1 can of sweetened condensed milk
  • 1 tsp of vanilla extract
  • 1 1/2 cups of an Irish whiskey of your choice
  • 3 tsp of instant espresso powder

Place all ingredients except the whiskey within a blender and blend together on a low speed for 30 seconds. Add the whiskey and again blitz for another few seconds to incorporate. Store in an airtight container and it’ll hold up in the fridge for at least a month (if it’ll last that long!) and remember to shake well before use each time.

TIP: Powerful blenders can easily curdle the mixture if using whipping cream. To avoid this, use a low speed and mix just until combined. If your mixture goes too far and appears curdled, simply strain the liquid through a sieve and scrape any excess off the top with a spoon.

Use in your coffees, on the rocks, in baked goods like cakes, homemade ganache, or even brownies. So so so SO good.
Cheers, friends. -A❁

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