Homemade Irish Cream is so delish. Easy to make, and no eggs! Typically made with heavy cream, but I’ve lightened it up a bit (haha) by using half and half and no eggs. It’s still rich and creamy, but not quite as guilt-producing!
Folks have been asking me for this recipe for a while now, I thought it was time to post it. With hints of coffee, chocolate and vanilla bean (worth the splurge), it’s like dessert in a glass.
Please enjoy responsibly.
How to use Homemade Irish Cream
- makes a great hostess gift
- ice cream topping
- add to coffee (maybe on Paddy’s Day morning? yes!)
- adult chocolate milkshakes
- neat or on the rocks, yum
Click on a photo for More edible gift ideas
Homemade Irish Cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 1/2 cups 1x
- Category: Dessert and Misc.
- Method: Stovetop
- Cuisine: Irish
Description
Whether you share with a friend by a cozy fire or pour over ice cream, quality ingredients make the best Homemade Irish Cream.
Ingredients
- 2 cups half and half
- 1/2 cup sugar
- 1 teaspoon espresso powder
- 1 teaspoon unsweetened cocoa powder
- 1/2 vanilla pod (seeds scraped out, but save the pod*!)
- 1/2 cup maple syrup (feel free to use all maple syrup for the sweetener)
- 1/4 teaspoon fresh nutmeg (about 20 swipes over a Microplane)
- Good pinch of kosher salt (affiliate link)
- 1 cup Irish whiskey
Instructions
- In a large heavy-bottomed pan mix the half and half with the sugar, espresso powder, cocoa powder, and vanilla. Heat the mixture over medium heat until it begins to steam (but before it begins to simmer) about 180°. Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. Do not boil.
- After 20 minutes of steeping, remove the cream from the heat. Strain the mixture through a fine-mesh strainer.
- Stir in the maple syrup, nutmeg and pinch of kosher salt (affiliate link) into the strained half and half mixture. Then stir in the Irish whiskey.
- Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed bottle or container. Store in the refrigerator until ready to use. Shake well before serving.
- Homemade Irish Cream Liqueur should be used within 2 months (kept in the fridge at all times). If you won’t use it within that time, I’d recommend freezing it to make some tasty Irish Cream ice cream.
*rinse the used vanilla pod under cold water and let it air dry, then add to your bottle of vanilla, it’s the gift that keeps on giving!
If you live in the Twin Cities, and are looking for some great local shops and finds. Here are some suggestions for my favorite places and things:
- Sunrise Flour Mill (now selling delicious mixes as well as their amazing flours)
- Golden Fig on Grand Ave. there’s something for everyone in this super cute shop
- Cooks of Crocus Hill okay I’m a little biased because I teach here too, but they have such lovely kitchen wares
- Olive Branch a cute new shop right behind my house on St. Clair. Handcrafted lovey things
- SheCooks.Design hey, it’s me! How about a gift card for a friend, or a private party (Pizza On the Road classes coming this spring! Stay tuned) cooking class. You name it, we’ll cook it!
- Larissa Loden super interesting jewelry and accessories shop on Marshall Ave in St. Paul.
Okay all of these shops are in St. Paul, why does Minneapolis get all the cred? 🙂
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