Homemade Irish Creme Liqueur

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Homemade Irish Creme Liqueur Homemade Irish Creme Liqueur


A perfect gift for the holidays!

Servings: 12
Prep Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups Irish whiskey
4 oz eagle brand-sweetened condensed milk
1/2 pint whipping cream
4 eggs
2 tablespoons prepared chocolate syrup (we used Hershey’s)
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract


 

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Directions

Combine all ingredients in the pitcher of a blender.  Blend until smooth. At this point it is ready to serve. To Store: Place in a clean tightly covered container and store for up to a month in the refrigerator.

Paula’s Gift Packaging Notes:  I’m not a big drinker at all, but I do love a little of this Homemade Irish Creme Liqueur in my coffee as an after dinner treat. To give as a gift, I like to find old bottles while I am out junkin’. I clean and sanitize them and fill with my Homemade Irish Creme Liqueur. Sometimes I even find cute little cordial glasses to package with the liqueur.

This recipe is one of our Gifts from the Kitchen. Click here to see other Gifts from the Kitchen.

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Leave a Comment

Reader Comments:

54321

I have always made my grandmother's recipe for YEARS and YEARS.. Until I came across this one. So Simple and Easy. Thank you Paula. You are truly the BEST!

By SHARYL WRIGHT on December 20, 2013

54321

Paula , I just want you to know I adore you and your show, I love watching you cook with your boys and your Husband, No matter what keep your head held high and know people out here Love you....

By linda hoskins on August 12, 2013

54321

I like all the comments.I think it's funny,never hurt my grandparents' generation of making booze.Anyway thanks for the recipe .i also like Valerie's recp[e sp am going to try both

By sandra kornemann on March 15, 2013

54321

Sorry Paula but you can keep the raw eggs!!

By Peg Healy on December 04, 2012

54321

Does anyone know how long this will keep?

By Ana on October 23, 2012

54321

I was wondering about the eggs in the homemade irish cream. Is it ok to put eggs in something like that, i thought you had to cook eggs to keep from getting sick.

By teresa mcginty on October 09, 2012

54321

my recipe is similar...how ever I do not use instant coffee, I use 1 cup half and half cream... condensed milk....1/2 a teaspoon of coconut extract...3 eggs. 1 and a half cup of rye. enough chocolate syrup to make a nice color...it lasts a lot longer then a month...you should keep it in a dark bottle..( sterilized).( like the Bailey's Irish Cream from the store)the alcohol tempers the raw eggs....I have had it last 3 - 6 months with no worries of it going bad..I have made this recipe for years and years....you would not be able to tell the difference between mine and the store brand....

By Valerie on March 17, 2012

54321

WOW! What a good looking drink. I don't drink alcohol except at Christmas, but I can't wait that long for this one! Gotta make this now! :o)

By Mary Oxendine on March 17, 2012

54321

Hint: Dissolve the coffee in the booze first, so specks don't show in your drink. Secondly, it's perfectly fine to use the raw eggs, the alcohol will kill anything bad. 3rd, I use 1 and 3/4C whiskey, and about 1/8 tsp. of the almond extract, otherwise, for us, it's too strong. Decades ago, after an evening out (I was young!) and an after dinner drink of Bailey's, I came home and started to experiment with all the flavors my tongue could remember! I just couldn't get the "volume", if you will, until I threw in a couple of eggs. Blended up, it gave the silky texture I was looking for. I haunt antique and thrift stores to find the fancy bottles, and give this at Christmas. Last year I had a full 10 to give out! I enjoy your show, Paula, and I wish you all the luck in the world in your fight with diabetes.

By Sharon Russell on March 06, 2012

54321

Does anyone know about how much this makes oz., liter, or cups??? ps... this won't allow me to "not rate" this recipe. Sorry for throwing off the stats.

By Laura on December 19, 2011

54321

I'm wondering if I could cook all the ingredients except for the whisky over a double boiler then letting it cool and blending that with the whisky afterwards. Or some other way to cook the eggs to avoid any problems. I know there are a ton of egg nog recipes that use raw eggs but there also ones that cook the eggs. Just wondering if I could use the same process.

By Laurie on December 13, 2011

54321

4 raw eggs?? isn't that a little risky? I don't want anyone to get sick

By Gayle on December 06, 2011

54321

We make this every year as a Christmas gift for friends. It's is awesome!

By Elizabeth on November 24, 2011

32121

Did a side by side taste test with real Baileys and it doesn't compare to the smooth taste and texture that coats your mouth. This version has a much stronger whiskey taste, and the almond extract also really stands out. Hoping that will a little time the whiskey will mellow out. Will taste it again in a week!

By Anonymous on November 20, 2011

54321

Hi Yannick, 2 cups= approximately 50 cl.

By Jonathan Able on November 16, 2011

54321

hello from france, did someone can give us the quantity with cl (centiliter) when i saw "2 cups of Irish whiskey" 1 can't do the recipe, how much is "2 cups" ? 10 cl ? 20 cl ? 50 cl ? thanks

By Yannick (french) on November 14, 2011

54321

I was wondering if this needs to be stored in the fridge?

By Jessica on November 04, 2011

54321

The ratings here suck!!! Can people who have actually tried the recipe rate the recipe PLEASE!? I enjoy Paula Deen too but this rating is for this recipe. good God!

By Robert on October 23, 2011

54321

Sounds wonderful!! I find little glasses & different containers at the thrift store that's a 2 min walk from my place. I LOVE going there. LOL most of my wardrobe I got from there also!! I love your show when I get a chance to watch it. And my 5 yr old grandson will see your picture & tell me, "That's Paula Deen!!" he thinks your great too!

By Susan on May 05, 2011

54321

I just love Paula and watch you show everyday. I don't always get to watch it at the time it's on, but I record every one because my husband and I love your recipes. I can't always make them exactly the same because of the hot spices and your use of bell peppers, especially the green ones. I have bad acid reflux and they bother me, plus, I don't like them. My husband says he loves my cooking and your recipes are always a hit so I make a lot of them. You are my kind of cook because I only cook with butter and extra virgin olive oil. I bake with the extra virgin olive oil also. Even in desserts, people never know the difference. I know it's a little more expensive, but it's so much better for you than vegetable oil. I thank you Paula for being the person you are and just enjoy watching you so much. I would love to meet you someday and be able to cook with you. I know you have been through so much in your life, but you have come so far with your life also. I admire you and love to hear you talk and laugh. What a fun person you are to watch and oooohh those recipes. Please keep up the good work and never leave television. Thanks, Paula. Keep up the wonderful work and remember. I would love to meet you if you ever come to the St. Louis, MO area, or if I can ever get to Savanah. Love, from a great Paula Deen fan, Joetta Royce

By joetta45 on December 15, 2010

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