The People's Reciplex

Irish Cream Liqueur


Irish Cream

Irish Cream

  • 1 (750 milliliter) bottle Irish whiskey (I used Jameson)
  • 2 cans sweetened condensed milk
  • 2 cans evaporated milk
  • 9 ounces milk chocolate
  • 1 cup heavy cream
  • 1 1/2 cups light cream or half and half
  • 1/4 teaspoon instant coffee granules
  • 1/4 teaspoon vanilla


  1. Pour about 1/2 cup of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, vanilla, and remaining whiskey.
  2. Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using.
  3. As gifts, these look great in quart-sized Mason jars
  4. To serve: shake bottle well, serve in small glasses over crushed ice.

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This entry was posted on Monday, February 4th, 2013 at 2:56 pm and is filed under beverages.

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