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Homemade Irish Cream Recipe

Homemade Irish Cream Recipe

This homemade Irish Cream recipe is much simpler than other recipes. And the result is an Irish Cream with perfect flavor and texture!

Course Beverage
Cuisine Irish
Prep Time 20 minutes
Active Time 20 minutes
Total Time 40 minutes
Servings 20 ounces
Calories 138 kcal
Author Sarah Ozimek

Ingredients

  • 2 cups heavy cream
  • ¾ tsp cocoa powder
  • 1 cup Irish whiskey
  • ¾ tsp coffee grounds (coarse grind)
  • ½ cup honey
  • ¾ tsp pure vanilla extract (or make your own)

Instructions

  1. To begin making this Irish cream recipe, mix the cream with the coffee grounds, cocoa powder, and vanilla, and place into a large wide-bottomed saucepan. Heat the cream over medium heat until it begins to steam (but before it begins to simmer). Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. (The color of the cream will darken as it infuses with the coffee and chocolate.)

  2. After 20 minutes of steeping, remove the cream from the heat. Strain the cream through a fine-mesh strainer lined with a few layers of cheesecloth, to catch all the coffee grounds.
  3. Stir the honey into your strained cream. Then stir in the Irish whiskey.
  4. Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed container. Store in the refrigerator until ready to use.
  5. Homemade Irish Cream Liqueur should be used within 2 months. If you won’t use it within that time, I’d recommend freezing it to make some tasty Irish Cream ice cream. It will last a bit longer that way!

Notes

This homemade Irish Cream recipe will yield between 2½ - 3 cups of liqueur (depending on how much the cream reduces during the steeping stage).