Homemade Irish Cream
A rich and velvety homemade alternative to store-bought Irish Cream liqueurs. This recipe combines the warmth of Scotch whisky with sweetened condensed milk and cream, accented by hints of chocolate and coconut. Perfect for splashing into coffee or serving over ice.
What it tastes like
This liqueur has a thick, velvety mouthfeel with dominant notes of sweetened dairy and malted grain. The Scotch provides a subtle smokiness that balances the intense sugary profile of the condensed milk. It finishes with a light hint of cocoa and a lingering creamy sweetness.
Flavour profile
Ingredients
- Scotch Whisky1 ml
- Half-and-half1.25 ml
- Sweetened Condensed Milk (14 oz can)1 whole
- Coconut Syrup3 drops
- Chocolate Syrup1 tbsp
Preparation
- 1
Combine the Scotch whisky, half-and-half, and sweetened condensed milk in a blender.
- 2
Add the chocolate syrup and drops of coconut syrup to the mixture.
- 3
Blend on high speed for about 30 seconds until the mixture is completely smooth and emulsified.
- 4
Pour into a sterilized glass bottle or jar for storage in the refrigerator.
- 5
Shake well before serving chilled over ice or mixed into hot coffee.
Substitutions
- Scotch WhiskyIrish Whiskey — Using Irish whiskey creates a smoother, less smoky profile that mimics commercial cream liqueurs.
- Half-and-halfHeavy Cream — Heavy cream significantly increases the viscosity and richness of the drink.
- Chocolate SyrupInstant Coffee — Replacing chocolate with a teaspoon of espresso powder adds a bitter edge that cuts through the sugar.
- Coconut SyrupVanilla Extract — Vanilla provides a more traditional aromatic background compared to the tropical note of coconut.
Variations
Spiced Cream
Add a half teaspoon of ground cinnamon and a pinch of nutmeg to the blender for a warm, autumnal flavour profile.
Nutty Irish Cream
Replace the coconut syrup with a half-ounce of Frangelico or hazelnut syrup to introduce a toasted nut aroma.