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Homemade Irish Cream Liqueur {I'll Drink to That}

Hear ye, Hear ye!

I am the Queen of Procrastinators.  Would you like to see my crown?  But the really funny thing about it is - I usually procrastinate on the really, really easy things.

For example, I have a pot of soup that I have been meaning to make for three weeks.  I have everything that I need to make it.  It's simple.   It takes no time at all to put together.  And yet I can find twenty-seven random ways to spend any given moment to take the place of actually making the soup.  I shouldn't even tell you that I've already had to pitch one of the ingredients into the frozen-rock-hard compost pile.  And pick up a replacement at the market.  And If I don't use that replacement soon, I'm going to have to repeat the whole process again.

I don't know what's wrong with me.
In the case of Irish Cream Liqueur, I've been *meaning* to try a batch of homemade for a good two... maybe three years.  There is absolutely no excuse...other than having a title to live up to...that I have not made it sooner than now.  It simply requires measuring a few things into a blender, and blending them.

And I waited years to do it.  See?  I earned my title fair and square.
Oh, and on a side note, Irish Cream is not minty.  Why was it in my head that it was should be the slightest bit minty?  I mean, due to the procrastination, I've had a store-bought bottle or two hangin' around now and again.  Not minty.  Ever.  Was it!?  Apparently I have several issues.

Anyhoo - try this.  Don't wait a moment longer.  Grab your favorite Irish Whiskey and your blender.  Grab the various other ingredients which don't include mint.  And get a-blendin', my friends.  You'll be forever grateful that you did not join my loyal order of subjects.

The Queen (of Proscratinators)

Homemade Irish Cream Liqueur

by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: n/a
Keywords: beverage alcohol whisk(e)y cream St Patricks Day Irish winter spring

Ingredients (~1 liter)
  • 1¾ c. Irish Whiskey
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c. heavy cream
  • 2 Tbs. chocolate syrup
  • 2 tsp. instant espresso powder (or cold, brewed espresso)
  • 1 tsp. pure vanilla extract
  • ½ tsp. pure almond extract
  • 4 large eggs, optional
Combine all of the ingredients in the jar of a blender and blend until smooth.

Serve immediately over ice (or in your favorite cocktail), or pour into clean, sterilized bottle(s) and store in the fridge for up to 3 weeks.

Adding the eggs is optional. It does make it a bit thicker and richer, sort of along the lines of eggnog. If you are worried about consuming raw eggs, or are sharing this with elderly drinkers, leave the eggs out. Also, if I'm not planning to use it within a day or two, I just leave them out. It will still be thick enough to satisfy.

Try using this in a milkshake for a tasty, adult treat. I made one using Thin Mint Ice Cream, but I'm guessing that vanilla, chocolate, coffee, or even butter pecan would be delicious.
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p.s. - I beseech you, make a milkshake with some of your Irish Cream.  And if you're like me, you'll get your mint this way.