Ingredients for Homemade Irish Cream Liqueur With Eggs
- 1 1/2 cups Irish Whiskey
- 1 (14 ounce) can Sweetened Condensed Milk
- 1 cup Heavy Cream
- 3 large Eggs
- 1 tablespoon Chocolate Syrup (optional)
- 1 teaspoon Instant Coffee (optional)
- 2 teaspoons Vanilla Extract
- 1⁄4 teaspoon Almond Extract (optional)
- 1 pinch Salt
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How to Make Homemade Irish Cream Liqueur With Eggs
- Combine heavy cream, Jameson's Irish Whiskey, sweetened condensed milk, eggs, vanilla extract, instant coffee powder (if using), and salt in a 6-cup blender.
- Blend on low speed for 30 seconds, then increase to medium speed and blend until completely smooth and creamy (about 1-2 minutes).
- Carefully pour the mixture into clean, sterilized bottles. Leave a small amount of headspace at the top.
- Securely cap the bottles and store them in the refrigerator for at least 24 hours to allow the flavors to meld. This also helps the liqueur to thicken slightly.
- Shake or stir well before each serving.
- Enjoy your homemade Irish Cream Liqueur straight, on the rocks, over ice cream, or in your favorite coffee or dessert recipes. It will keep for up to one month in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
12g
Carbs
2g
