Short and Sweet: Homemade Irish Cream

Irish cream 1

I’ve always wanted to make my own Irish cream – and now I have, thanks to the dregs of the whisky bottle left over from a pre-Christmas party. It took about five minutes, as I made dinner – you just dump everything into a blender and hit blend. A good thing to have in the fridge over the holidays to add to your coffee, or save to sip over ice on New Year’s Eve. May as well get that chocolate and cream into your system while you still can.

Irish cream 2

Irish cream 4

(Note: to be truly an Irish cream, this would be made with whiskey – the preferred Irish spelling – but here in Canada it’s spelled whisky. Same diff.)

Irish Cream 3

Blend. Chill. And chill. (And while the blender is all Irish cream-y, you could add a scoop of vanilla or chocolate ice cream too…)

Homemade Irish Cream


December 29, 2012


1 can sweetened condensed milk

the empty milk can full of whisky

half a can full of whipping or 18% cream

1 Tbsp. espresso powder

1 Tbsp. cocoa

2 Tbsp. honey

1 Tbsp. vanilla

1 tsp. almond extract


1Blend everything in a blender, then transfer into a glass jar, pitcher or bottle. Refrigerate for 2 hours; shake before serving.


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11 comments on “Short and Sweet: Homemade Irish Cream

  1. Jennifer Jo
    December 29, 2012 at 2:49 pm

    How long will this last in the fridge?

  2. Katy
    December 29, 2012 at 5:37 pm

    Err, I don’t normally comment here, although I do enjoy your recipes, but I have to say there’s a very real difference in whiskies! Whiskey with the ‘e’ is Irish and whisky without the ‘e’ is Scottish.

  3. Heather
    December 30, 2012 at 4:51 am

    Is it? I’ve always spelt it as whiskey.

  4. Laurie from Burnaby
    January 2, 2013 at 1:05 pm

    For whisky connoisseurs there is a huge difference between whisky and whiskey

  5. Lana
    January 4, 2013 at 1:09 pm

    Katy! Laurie! I agree but was trying to figure out a way to say so 🙂 As an avid Scottish and Irish whiskey drinker, (did I just say avid?) I can tell you there is definitely a difference between whisky and whiskey. xoxo
    p.s. we make Irish Cream every Christmas but with a different recipe than yours. Must try Julie’s version!

  6. Anonymous
    November 29, 2018 at 4:25 pm

    Can anyone tell me how long this keeps?

    • Julie
      December 6, 2018 at 11:03 pm

      It will last quite awhile due to the sugar and alcohol… if you plan to keep it more than a few weeks, stash it in the freezer for good measure!

  7. Sandra
    December 2, 2018 at 9:55 am

    Same question as anonymous, pls & thx.

  8. K
    December 16, 2018 at 9:22 pm

    Made this yesterday and it turned out great. I have a vitamix so when it says blend, don’t do it on high speed for more than 30 seconds. My whipped cream responded accordingly and curdled a bit . For the second batch I used the lowest setting, and basically “stirred” it in my blender.
    Best to use an Irish blend for the best flavour.

    • Julie
      December 17, 2018 at 7:28 pm

      Thanks for the tips!

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