Breanna’s Homemade Irish Cream Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - 14 oz. sweetened condensed milk
  • 1 1/4 cups - heavy whipping cream
  • 1 cups - to 1-1/2 cups Irish Whiskey (OR brandy)
  • 2 - eggs, room temperature
  • 1 1/2 tablespoons - Hershey's chocolate syrup
  • 1/4 teaspoons - vanilla extract
  • 1/4 teaspoons - coconut extract
  • 1 teaspoons - espresso powder, optional
  • Directions:

    Note: Everything emulsifies better if all the ingredients are at room temperature.

    Blend condensed milk, heavy cream, whiskey (or brandy), eggs, chocolate syrup, vanilla extract, and coconut extract together in a blender on medium-high for 2 minutes.

    If preferred, you can use a large bowl to beat the eggs until thick and frothy. Stir in condensed milk, cream, whiskey, chocolate syrup, and extracts.

    After blending, taste and see if it needs a little more coconut extract (it is the secret yummy difference maker and you can skip vanilla and double coconut, if preferred).

    Pour mixture into a bottle(s) and seal tightly. I use empty Patron bottles.

    Store in refrigerator and wait 2-7 days to allow flavors to blend before drinking.

    This recipe keeps for 2 weeks.

    Note: Recipe contains raw eggs, which are not recommended for pregnant women, young children and the elderly. This recipe can be made without egg.

    Brief Description

    This recipe is great to keep in the refrigerator but also makes a wonderful, homemade gift. Allow time for 2-7 days in fridge before serving.

    Main Ingredient:

    Irish whiskey

    Category:  Alcoholic

    Cuisine:  Irish

    Prep Time: 25 min


    This recipe contains raw egg. It is recommended that pregnant women, young children, and the elderly do not consume raw egg. This recipe can be made without egg.

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    Posted On:

    December 15, 2020

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