Homemade Irish Cream

No! It’s not a cake recipe, I know. This is a handy recipe to have all the same though, you can mix up a batch in 10 minutes and store it in the refrigerator ready for entertaining, after dinner drinks and parties. Beautiful straight up with ice and great in coffee too. I have noticed that there are a few variations to this recipe, but since we have only ever made this one, it’s impossible to say which is the best. Looks like we will have to try some of them out. Life can be tough sometimes! We have also invented our own milkshake using Irish Cream as one of the ingredients, but we will keep that for another time. Have fun experimenting with this one.


1 can sweetened condensed milk
1 can carnation evaporated milk
1 1/2 cups whisky
1 teaspoon vanilla
1 teaspoon glycerine
1 dessertspoon instant coffee dissolved in boiling water and cooled


Mix all of the ingredients together and pour into a bottle


This homemade Irish Cream will last in the refrigerator for approximately 1 month
Serve straight up over ice or mix with milk and blend using a milk shake machine or stick blender
Experiment with the quantities of ingredients i.e. add or reduce whisky and condensed milk to alter the taste

Facebooktwittergoogle_pluspinterestlinkedinmailby feather
Facebooktwittergoogle_pluslinkedinyoutubeby feather


    1. In food and beverages, glycerol serves as a humectant, solvent, and sweetener, and may help preserve foods. It is also used as filler in commercially prepared low-fat foods (e.g., cookies), and as a thickening agent in liqueurs. Glycerol and water are used to preserve certain types of plant leaves.[8] As a sugar substitute, it has approximately 27 kilocalories per teaspoon (sugar has 20) and is 60% as sweet as sucrose. It does not feed the bacteria that form plaques and cause dental cavities. As a food additive, glycerol is labeled as E number E422. It is added to icing (frosting) to prevent it setting too hard.

      As used in foods, glycerol is categorized by the American Dietetic Association as a carbohydrate. The U.S. Food and Drug Administration (FDA) carbohydrate designation includes all caloric macronutrients excluding protein and fat. Glycerol has a caloric density similar to table sugar, but a lower glycemic index and different metabolic pathway within the body, so some dietary advocates[who?] accept glycerol as a sweetener compatible with low carbohydrate diets.

      It is also recommended as an additive when using polyol sweeteners such as erythritol and xylitol which have a cooling effect, due to its heating effect in the mouth, if the cooling effect is not wanted.[9]

Leave a Reply