My friend Lisa started us on the road of a homemade Irish cream, like Baileys, when she brought it to a cookie exchange one year. The next year, my radio show co-host Stephanie March made it and brought some by my house in what she calls her “gorilla drop.” You see, Stephanie likes to dress up in a gorilla suit at the holidays and go door to door being the secret Santa on Christmas Eve. She gets joy out of the giving, and if she wants to do that in a gorilla suit and a funny hat, I am all for it. She calls her recipe the “Jingle Hooch.” This year on our radio show, Weekly Dish, we talked about the recipe again, and we had lots of people asking for it. We shared this recipe from the Farmette blog (which we love.)
I decided to make my own Irish cream and give it to my brother in law this year, who loves to drink it on Saturday mornings when we are at the cabin. I tinkered with the original recipe (adapted from @ModernFarmette) and developed my own with him in mind adding a distinct coffee spin that, I must say, is delicious. It kind of tastes like a boozy chocolate coffee milkshake without the ice cream — but hey, maybe add some ice cream and go that route. In any case, from what I can tell, this should last 3-4 weeks in the refrigerator (depending on how fresh the cream is, I suppose), but honestly, it won’t last that long!
- 3 tbsp cocoa powder
- 1 tbsp sugar
- 1 tbsp instant coffee granules
- 1 tsp pure vanilla extract
- 1/3 c Cold Press coffee or brewed coffee (can sub ¼ cup espresso)
- 3 c (235 ml) heavy cream
- 1 14 oz can (395 ml) sweetened condensed milk
- 2.5 c (400 ml) Irish whiskey
- Combine cocoa powder, sugar, instant coffee, vanilla, and 1 tablespoon cold press coffee and whisk with a fork until smooth pressing all the cocoa powder lumps out. When this mixture is combined add the rest of the cold press/coffee until incorporated.
- Place the cocoa mixture, cream and sweetened condensed milk in a blender (should be able to hold 6 cups of liquid – I use my Vitamix) and mix on low speed for 30 seconds.
- With the blender still going on low, add the whiskey through the feed tube, at a very slow speed, and give it a whirl for a few more seconds.
- Transfer the Irish Cream into glass bottles with tight-fitting lids and store in the refrigerator for up to 4 weeks
- Shake well before use.
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