We’re all familiar with the big brand Irish cream liqueurs on shop shelves. The velvety-smooth taste has been a winning addition to cocktails, cakes, mousses, and sauces since its invention in 1974. But what you might not know is that this Irish specialty is quite easy to make at home, according to guest blogger Allie Gavette.
The homemade taste of Irish cream liqueur is far superior to any store-bought variety. But even if you try it just for the sense of achievement and satisfaction, it will be worth that first yummy sip.
I asked Helen O’Brien from Ruth’s Farmhouse B&B in Co. Roscommon to lend us her recipe for the sweet stuff. She told us:
It is quick to make so I would use it here sometimes as a hospitality drink for guests. I serve it as it is, with ice. Also in hot coffee with a blob of fresh cream on top.
Irish Cream Liqueur Recipe
½ pint/9.5 oz single cream/half and half
1 large tin (400g/14 oz) sweet condensed milk
2 large eggs, beaten
1 mug/250 ml/8 oz whiskey
1 tablespoon/1 heaping US tablespoon instant coffee dissolved in a little water
2 teaspoons/2.5 US teaspoons of drinking chocolate/hot chocolate mix
- Mix all the ingredients together and give a good shake
- Store in the fridge in glass bottles
You could just enjoy the liqueur over ice or as an added spike to coffee, but we have bigger plans for this concoction…
Get creative with your new liqueur with these other recipe ideas:
For a nice icing on cakes and other baked goods, whipping together 1 cup unsalted butter, 2 ¼ cups icing/confectioner’s sugar, ½ teaspoon salt, and ¼ cup of the liqueur.
Whip up the liqueur with some double cream, icing sugar, and strawberries to make a simple, creamy dessert. Top it off with chocolate sauce, and more liqueur.
Add an adult kick to the traditional banana smoothie with BBC’s recipe, which combines dark chocolate, bananas, Greek yoghurt, maple syrup, milk and the star ingredient, cream liqueur.