homemade irish cream (2024)

Abby

Gitty

First comment???

Patsy

If you sub out the whiskey for mezcal, the cocoa for cinnamon, and coffee for almond extract, you’ve got a boozy horchata version. You’re welcome.

Liz

Never making from scratch at home: croissants, millefeuille, filo pastry, kouign amann, anything with that wonderful flaky buttery texture. I just know it’d melt and get dense and nasty if I did it. Rather pony up $4 for occasional treat at bakery. Want to try from scratch: layer cakes! But nobody in my family likes cake enough to make it worthwhile…

Colleen

I would have said that I would never make strudel, but you and Luisa convinced me otherwise and I am so happy that you did. Things that I would not bother to make again include tofu, mozzarella, and pasta (as there is a place three blocks from my house that sells fresh pasta and I can only move from the neighborhood if the store closes).

TJ Rogers

Technically, I’ve made fried chicken once, which convinced me to never make it again. It turned out great, but the time it took and the cleanup after made it not worth it. Especially since there are a multitude of places near me that do some awesome fried chicken.

Janine

Josie

Oh, yeah. I am making this one. What I won’t be making is roast suckling pig, lutefisk, or anything else that appears on the holiday table in the movie The Ref.

Anne Charles

Who knew it was so easy?? Thank you for sharing this😊

Things I won’t make: croissants, beer, cheese. Jam is also on the warning list because of the absolute faff of sterilising jars, but I haven’t broken up with it completely just yet.

Eireann Aspell

What are you tips for adding a hint of peppermint?

Caren

Tortillas. It *might* be different if I had a press, I dunno. Attempted it once, it took time & effort to make something no better (actually worse) than storebought.

Erin Tobin

I solemnly swear that I will never make my own croissants or tortillas. But this Irish cream looks fab ;)

Lisa

Never EVER?? Something called Swiss Steak that my Mom used to make in the pressure cooker. Beef slab (it wasn’t steak) and tomatoes with a side of scary story about what can go wrong with pressure cookers. Served over buttered noodles. It was tasty to someone, I’m sure. It’s just SO not my thing. Getting a little icked over just thinking about it. Plus PRESSURE COOKER.

Rebeca

I can’t see myself ever making pasta. I’ve made puff pastry, sourdough bread, yogurt… But I seem to have some sort of mental block about pasta.

nutella

I would never make Peking Duck. It’s delicious, but best left to experts. However, I adore taking the carcass home and making duck stock with a generous side of duck fat.

Christine

My dad has been making this for years- but he adds an egg beater and coconut extract to his. He also uses chocolate syrup rather than cocoa powder.

Anne

I will never attempt to make gnocchi again. And whenever I see someone making filopastry on tv, that seems nuts. Hard enough cooking with store bought..

Hilla

Oh how yummy!
I have wanted to make French macarons bc I love them and they tend to be expensive, and when I looked into it I realized why: almond flour, and pretty hard to get the science down to get them right.
I would probably never make taffy either, or sourdough bread.

Yum! Also I definitely want to try a horchata version of this. I cooked fresh fava beans once, and I actually would do it again, but only if I could trick someone into falling in love with me and then make them help me peal the little jackets off each bean. I made croissants once from scratch, though…and would totally do it again.

lastnightsfeast

I’ve been wanting to try this forever!

I’m totally not interested in making croissants. I enjoy a challenge, but the croissants at my boulangerie are ethereal and anything less seems like a waste of time/calories. Same for

Brittany W.

Tamales. I have heard it is a giant mess, and authentic ones aren’t that expensive. Though with a step by step guide from my favorite food blogger, I might be tempted….

This looks totally yummy and I would have made this for Christmas if we hadn’t just bought a big bottle of Baileys for just that occasion. However, I am horrified by the price of the little Weck bottles on Amazon. Six of these in Germany cost €5.90, translating to $6.16. Not more than FOUR times the price ($26.25), even if you include the rubber rings and grips (which cost cents)!

iris

an idea that drives me crazy is to have to serve several hot dishes at the same time for guests – just the idea to take care of the warming/cooking of each of the dishes and that they have to be ready at the same time. so what i mostly do is either cold dishes (in summer, when its hot) or a long series of single dishes i have the nerve to take care of.

RobynB

Never making at home (again, in some cases): certain ethnic foods, especially South Indian! Ethiopian and Asian. I tried to make a South Indian feast once and spent TWO FULL DAYS on prep and still couldn’t complete two-thirds of the menu. Plus I was so exhausted and burnt out that I didn’t enjoy a single bite. I’ve learned that the restaurants that specialize in these cuisines are really the best option for me.

Dawn

You have just confirmed what I have long suspected…that you are a genius and I love you. Did I just make this in 5 mins? Yes. Does it taste better than the original? By a country mile (the extra splash of whiskey probably has something to do with this). Will I be gifting the batch I have just made? Not a chance. Thank you and (a very) Merry Christmas from London x

Oh my goodness!!! I think this looks soooo good!! We might not have it in those pretty bottles, but we’ll definitely be making and enjoying this!!!

Great recipe, and I hate to be a party pooper, but–is there a way to reduce the fat of the heavy cream by substituting half and half, or whole milk, or…?

Cara

Cy

Probably not crossaints or bacon. That being said, I took a charcuterie class and made salami and it was easier than I thought. Really fun. I was looking at your marzipan, didn’t think I’d ever do that, but I might. I’m like you, I prefer to make most things from scratch. I find sourdough daunting, but have made other breads successfully. Chocolate from cocoa beans, probably not.

Charlotte in Toronto

I will never make anything that involves a pressure cooker. My mother had one and it made this hissing noise that made me think it might explode. I will never make sauerkraut. My parents made a big barrel of it every fall and it smelled hideous. My mom used to bury unpeeled apples amongst the cabbage and then jump for joy when she would encounter one while scooping out the kraut. That’s the end of my never list. Anything else is fair game.

Brandy

This looks fabulous! Which cocoa powder did you use? Dutch-processed prob not a good idea(?).
Im probably never making macarons, baked Alaska, croissants aka phyllo dough, or a Turducken

Sharon

Dutch cocoa, or no?

Verni

Jules

Sounds delicious! I’ve made cream liqueur before but the recipe called for creme anglaise, it think this version would keep better.

Elise V

Ice cream, sadly, is out because my husband is strongly discouraging me from buying any more single-use appliances. I won’t make butter because I don’t need more excuses to eat more bread, besides, if I were to buy cream nice enough to make nice butter I might as well just buy the butter.

Nicole

You can totally make croissants! They were far easier than I expected. If you can roll dough you can make croissants. Making the butter packet gives me not fur since reason. The first tune I tried, I didn’t do the folding/turning correctly at all and try were still great.

Chrissy

Do you think this would taste good without the alcohol? I’m pregnant, but this looks delicious!

I’m mystified. Homemade yogurt is dead easy. Not remotely in the same galaxy as croissants, etc. (I know, I know, not the point. But just had to speak up for yogurt makers. It’s a cinch.)

Sarah

Pad thai! Absolutely no point in trying to recreate it with all the ingredients it takes to make truly delicious.

We make something similar! Only it’s eggs, heavy cream, jameson, and just a tablespoon or so of chocolate syrup. It’s TO DIE FOR.

Joeli

Ellen N.

Yet another Anna

Julia

I guess we like challenges because the ATK’s DIY cookbook is fun for us. But while we’ll try almost anything once, if it’s not cheaper, better or tailored to our taste somehow, it may not get a second go around. Canele and torrone are two memorable ones better left to the experts.

Kimberly

chiefflare

You’ve made me so happy! I’m concocting this asap!!

Laura B

Deep frying. Between the mess, the fire hazard, the cost of all that oil. It’s literally cheaper for me to order it in a restaurant.

Amber

Something I haven’t seen here: organ meats. They stink. I have never smelled them cooking without being grossed out by the smell, even without knowing what they were. No liver, kidneys, hearts, etc.

JoanieB

Oh, that wee noodle and her AMAZING CURLS! Alas, hat season is not good for those of us with stick straight hair either …….. It just gets straighter under a cute or not cute knit hat! AND THE STATIC, good gravy! Not enough Static Guard in the world for the brushes to fluff it back up or combat the flyaways! Never making at home: anything canned, like summer veggies. Hot steam and pressure, no thanks!

Lori Joy

This looks absolutely yum! Things in will never make: anything deep fried. Mostly because I’m reasonably sure I would hurt myself.

Despite the fact that I worked as a pastry chef for a while and in fact used to make them every day, I still somehow think of myself as a person who would never make my own croissants. That said, I would really truly never, ever, ever make my own pho. I live in Seattle, where better pho than I would ever be able to make is on every other street corner for under $10. It’s just never gonna happen.

Emily

christine

I feel ya about the croissants! I actually made them from scratch once… 2 days later I had 6 croissants that were way too much effort. (to be fair, they were very delicious)

Looks pretty good. I don’t think that I will ever make cheese, sure, homemade mozzarella looks good, but that is where I draw the line.

Jackie

I am never ever going to make my own chicken tikka masala. I live in NYC ferchrissakes! Despite the fact that I have at least three recipes arichved – I read them and think maaaaaybeeee….then I remember I can order it any damn time. Unless I end up moving somewhere with no Indian restaurants. Which is seriously a thing that makes me think twice about moving away, even when it is only 20 degrees outside!

Hannah

Liz

Tamales. My mom always made them from scratch when we were growing up and my sister and I would help fold and tie them. Just the thought of all that work, no matter the delicious outcome, is enough for me to say “pass”.

MichelleK

This made me laugh, as I ate my words not two weeks ago saying the same thing! During the summer, watching the great british bakeoff, one of the weekly technical challenges was to make 12 jaffa cakes. Now, I must confess that jaffa cakes are one of my personal faves, and I am generally in favour of home made vs shop bought. However, I did think, the shop bought ones are perfectly delicious, why would you go to the trouble of making these?!?.
Then two weeks ago I get a text from my mum saying she made jaffa cakes and saved me 4… now I happily and wholeheartedly eat my words, they are definitely worth making yourself. Much, much better!

Andrew

Made this with Jim Beam, very good recipe!

John McDermott, CPLP

This looks fantastic! It’s on the list for next week.
In terms of what I won’t make, well, divinity is high on the list. I’ve made bacon, croissants, sausage, and lots of other things other won’t make. But I don’t like divinity and I won’t make it. I would like to make pancetta, though; regular bacon was so much fun.

Kathleen

I’ve seen recipies for Bailey’s, but never tried them. Now I realize why. I wasn’t sure it would be really good, really worth the trouble. But I trust you, if you say its easy, it will be.
And thank you for giving us the brand of whiskey you used. Most of the time, it’s just “use a good” whiskey or whatever. Since I’m not up on whiskeys, that’s so helpful.
It took me more than 5 minutes, maybe 10, lol.
It’s very nice, creamy, barely chocolatey, smooth, I will be making it again. I think this is the holiday present solution.
Thank you.

Sharon

I will never make Bar B Que. I live in Birmingham AL.
I will never make Japanese food. I live in Birmingham, AL.
I left NY in 1989, and I have had little since.
I am busy mastering the art of Korean cooking.
Superlatives are inadequate–I am a huge fan, Deb.
I promised someone Homemade Irish Cream. Today.

Charlotte in Toronto

I’m going to make this with the Canadian rye whiskey that I already have in my pantry. I’ve spent way too much at the liquor store already this month to buy another bottle. And it’s snowing and I’m too lazy to go back out. I’ll follow up with the results. If it’s drinkable I’ll call it Prarie Cream.

erineaguayo

You just solved my no-time-to-cook issues for tomorrow’s book club potluck. Thank you, and my book club thanks you, too!

Jenna

I’m with you on the not making croissants at home – I feel like the time, effort and expense of ingredients wouldn’t be worth it as my homemade effort probably wouldn’t compare to what I could buy. Anything deep fried also intimidates me. I do like a random baking project though. I roped my husband into making a croquembouche one Christmas when it was just the two of us, despite never having attempted choux pastry or pastry cream before. I’m intimidated by, but someday still want to make my own sourdough & ginger beer. Plus you’ve totally convinced me to try making Irish Cream now, well, once I’m no longer pregnant! PS. You should totally make your own sushi! It’s easy, no weird really weird ingredients or specialist equipment required and you have total control over the fillings. It’s easy enough to do with kids where they can make their own preferred fillings. Sort of the equivalence to making your own pizza, even though you can buy great pizza elsewhere, but even easier, I think!

So wrong it’s so right. And why the heck did I happen to have every ingredient for this with a snow storm coming? Because it is my lucky day!

Jenny

I haven’t been brave enough to try them, but I would totally give croissants a shot if I had an easy-to-follow, trusted recipe from you, Deb! And brunch guests to eat them all up :). Things I actually wouldn’t ever cook: animal body parts (offal, chicken feet, pig/sheep heads, etc.), filo dough, chocolate from cocoa beans, anything deep-fried (I just can’t with the oil), homemade parathas, anything too fishy (lutefisk, gefilte fish, smoked fish, etc.), mussels, lobster, crab or clams – my husband’s allergic and I’d be freaked out, specialty noodles (udon, soba, pho, etc)…I think that’s my list. Happiest of holidays to you and yours!

PhillipBrandon

charkie

Anna

Ran out to grab the ingredients, and whipped this up in 5 minutes to bring to friends hosting a solstice bonfire tonight. It’s SO GOOD. You are a genius.

I will have to try this. I always said I will never make Aquafaba Meringues: https://cookandenjoyrecipes.wordpress.com/2016/12/16/ess-easy-aquafaba-vegan-meringues/ Never say never, I just made them today, and may I say so myself, it’s super awesome. Also said, I will never made Marshmallows, regular or vegan. Well that’s on the to do list for tomorrow, just have to go and get a candy thermometer. Well, why all the vegan stuff if I am not vegan. Well my son and family = vegan and I am the one to make the Christmas dessert this year, so now I am adjusting and adapting a recipe which I would have made if I had to make a regular Christmas dessert, so now I am just doing it vegan.

cj

Yes, I DID just make this in 5 minutes! It is delectable. Thank you! Two things, one’s a tip and one’s a clarification… My cocoa caused little lumps (I don’t think I whisked enough before adding all the liquids) so I just poured it through a mesh strainer which totally worked. Also, it makes a little less than 3 3/4 cups because the condensed milk isn’t 14 oz. by volume but by weight, so it makes about 3 cups. The only reason I know this is because I pre-measured the size of the bottle I wanted to store it in and 3 3/4 cups would have overflowed it. The final recipe fit PERFECTLY in the bottle 😊happy sipping!

Kathy D

I doubt that I’ll ever bother with croissants or puff pastry. And also doubt I’ll ever cook another goose. We had one for Christmas dinner a few years ago, because I’d never cooked a goose before. It did make absolutely the most delicious gravy I’ve ever had, but was not worth the effort or expense.

Dee

Deb, I just made this and chocolate chunk cookies. Then proceeded to dunk a warm cookie (okay, it was two) in a tumbler of this. Talk about good. And, yes, it was 10:30 p.m. when I started.

Stacey

Deb, you continue to just be too awesome! I would have never thought to make Bailey’s, which I have as a “special coffee” occasionally in the evenings. Now, I will be making this today, after I go buy a bottle of whisky! We will see if I share it or have it all to myself! Thank you!!!

Debra

I made a French country pate with pork liver once–that’ll never happen no more! Though I might try for a duck mousse pate if I knew where to find duck livers….any suggestions?

Liza

I will never make puff pastry, dufour is my friend… i do want to try your Irish cream as I have not purchased it in recent years( too heavy with calories and guilt) Hoping your option will be a good one to share with the family on Christmas Day!
Cheers!

Fiona in Aberdeen

It’s that easy?! Thanks!!

Jenn

Never making, no matter what…puff pastry (in the same vein, croissants), anything that involves shucking oysters myself and deep fried anything (not because it’s not delicious, but good heavens, the mess. And what are you supposed to do with the oil when you’re done? Too many logistical concerns!).

I don’t know whether to thank you or scold you. I’ll whip up a batch and let you know. I may not be able to type very coherently but, hey, that’s okay I’ll be smiling!! Have a great weekend — I”m wrapping presents :-)

Susan

Fried clams and bagels are two things I will never make. (And I’ve made a lot of stuff listed here – croissants, bacon, sausage, puff pastry….)

Beth Wilder

Deb, I smoke my own pork belly. Granted I live in Idaho not NYC but it’s very easy and tastes great. Thanks for this recipe. I can’t wait to enjoy it. BTW, I can’t imagine something I refuse to make. Being retired I can spend as much time as I want to do whatever I want to do. Life is good.

Suzanne

I will never ever make homemade marshmallows!

Eileen

Oh my! This is fabulous! And so easy! I threw it together while drinking my coffee this icy Saturday morning! I did add the extra splashes of cream and Jameson (an extra large splash of Jameson). When our streets improve I am going to run out and get gift jars to give this away for Christmas! And will certainly enjoy it after dinner tonight! I may never buy Irish cream again, that will certainly keep Jameson in business 😉😀🥃

You should make croissants! It’s SO easy, really. The only secret is to use good (European) butter and have some time to spare becasue the dough needs to rest between the foldings. But really, if you can master the Russian honey cake, croissants will be a piece of cake!

Susan

My sister and I have been making this for years. We like the fact that there are no weird preservatives (or whatever) in it, and we can customize the flavor. My most recent was split in 2 – half with regular whiskey, and half with a spiced whiskey. Verrry tasty!

Thanks!

jdmeyer123

I will never ever make sfogliatelle.

nekojita

I just made this and it’s awesome! The only thing that I changed was that I made my own sweetened condensed milk. I’m planning on serving this for Christmas brunch (but I’m not sure it will last that long)

Susan

To Charlotte in Toronto – try this with any flavor of Spicebox Whiskey (made in Quebec). I might not use their Chocolate spice whiskey – it’s too good on its own! I’m in BC, and buy their whiskey whenever I find it. The homemade cream liqueur is wonderful with it…

Not to set you off but making yogurt is actually dead simple and reduces the cost of yogurt by a lot. The hardest part would probably be incubating the yogurt at the right temperature, but I have an instant pot which does all the work for me. A slow cooker could probably do the same. THANKS for the recipe! My boyfriend is Irish, so I can’t wait to test this out on him.

EL

I hate to admit it with being one of your fans, but I probably won’t make any of the “slaw” type cabbagey/brassica salads from this site (although I will continue to read about them). I just don’t like them enough for the trouble (I’ll do it when you decide to eat beets, okay? I like beets). I don’t have a food processor so that is part of the problem (the other is that I don’t like raw brassica). Probably won’t make sausage. I do make my own yogurt (it’s way cheaper) and have made my own strudel. I think this is a personal thing for each of us with the question that begs to be asked, “Is the mess/clean-up worth the product?”. I probably won’t make the Irish Cream either. But I must get a vicarious thrill out of reading about other people’s food adventures with these items, because here I am. You have almost convinced me to make candy. . .

Does anyone have tips for making a lactose-free version of this? My mom became lactose intolerant a couple of years ago and she LOVES Bailey’s; I’d love to make it for her as a Christmas gift.

Jonathan Gabriel

Love this recipe and it’s so apropos for the holiday season and gift giving! I remember this recipe in one of Maida’s cookbooks.. It’s just delicious!

Four years ago there were a lot of things I would never have thought of making, but then I was diagnosed with coeliac disease and realised that there were a lot of things I’d never get to eat if I didn’t make them myself! Especially things with puff pastry, it’s hard to get a good gluten free one in the shops in the UK.

Karen Holt

Gefilte fish. I will NEVER make gefilte fish. This Irish Cream? Sure thing!

Nan Artman

I would never cook prime rib with Yorkshire pudding. Not too likely to eat it either. Well maybe just a taste. On to the homemade Bailey’s!

pjcamp

Caitlin from Brooklyn

Deb, you are once again my culinary hero! I am making chocolate chip cookie “shot glasses” for a holiday party and adding homemade Irish cream is the perfect addition! I’m pretty sure I’ll be making batches of this deliciousness all all holiday gatherings this year!

Sion Jesse

Jerusakem cook

I think the “what wouldn’t you make” question is a great one for those of us inclined to take on cooking projects. Obviously if you subscribe to the “two dishes, 30 minute” club of cooking, there are many many dishes which are off limits. But as someone who loves cooking projects when i have the time, and is likely to make tortillas or dim sum and so on from shtrudel and kreplach to pastilla and kibbeh, it is a true challange to figure out what is off limits. My list? Homemade Filo dough, real puff pastry, caramel, and morroccon Mufleta…

Randie E Bernstein

Helen

Question? If all I want is to take out the sugar (maybe replace with stevia, maybe not) and high fat dairy is ok, do I just add more heavy cream? Thanks!

Bonnie

Would light cream be too thin?

Deb

Love those little jars. I immediately tried to buy them but they are 😭 sadly unavailable. I don’t give up that easy though. I’ll be stalking for some!
Made this Irish Cream last Christmas. Didn’t last long- too good.

Heather

I am SOOO excited about this. I too stopped drinking Bailey’s because I started finding it too sweet. I can’t wait to try it. I may even make some for my brother for Christmas, the lucky so-and-so.

jilly girl

So the cream is preserved by the alcohol? This would be an occasional thing in our house…so, wondering about longevity. I guess we will be finding out!

Katie

Any suggestions to replace the sweetened condensed milk? Sugar and more cream? Where did you buy those adorable carafes? Thank you; going to make some up for quick gifts!

I made this today (and the horchata version, because ’tis the season) to give to the host tonight and it’s perfect. I’m saving half for myself (the horchata version is in.sane. So good. Thanks, Patsy!).

Cake Lady Mandy

Elizabeth

Easy peasy. I just made this for a $20 secret santa swap party. Bed Bath & Beyond had a $6 stoppered glass bottle that this filled perfectly and a $14 insulated lunch bag to keep it cool under the tree. I’m hoping this is one of those presents that gets “stolen” multiple times. I will definitely be making another batch for myself- this is delicious!

Nancy C

Not likely to make? Puff pastry or filo from scratch (though I’m happy to use pre-made for all sorts of things), cheese, sushi, and deep frying pretty much anything (from turkeys to tiny things I can’t think of). Most of this is more labor intensive than is worth the payoff or I can get something better if someone else makes it. For the frying, I just didn’t grow up with a lot of fried foods so my body rebels, and I hate the lingering smell in my house.

Gina Siciliano

I must make it tomorrow.Would make it right now, but I don’t have the wiskey ar hand.Tomorrow!!!!

JP

When I read your copy, I had the feeling you wanted to hear about foods we would not cook that are from your recipes. But after reading comments I figure I am wrong about that so I will just say I will not cook with arugula, radicchio, escarole, endive or dandelion greens because I hate anything that is bitter. I will not make recipes that end up with raw fish or snails. I do not like the texture of okra unless it is pickled and crisp and I will never cook gluten or dairy free (unless for someone else who needs me to do so). The number one recipe that I will not make of yours is this one because we do not drink alcohol and it seems a stretch to try to make this virgin! However, I do make all of our bread products to include grinding the wheat, yogurt, cottage cheese, bacon, sausage, corned beef. I also do a lot of canning, pickling, and preserving. Most things we eat are made from scratch by my husband or myself because we prefer it that way. I make all desserts we eat. Have a happy holiday, Deb and looking forward to many more delicious recipes in 2017!

Rony

I chuckled in surprise when I read your hard limits: puff pastry, sushi, and yogurt… items I make on a regular basis in and out of my high school culinary class with my students (May I recommend rough puff pastry? It is so lovely and quick and puffs to a satisfying flaky crunch. My recipe is from the BBC but the Kitchn has a recipe that is similar.) My stops are just the opposite: pop tarts, goldfish crackers, rainbow cookies. My guess is that we lack the inspiration to improve a recipe because a little bit of the complicated food satisfies us but does not inspire a deeper exploration. We just didn’t find it delicious enough to fiddle with, nor are we compelled by necessity to ferret out a decent recipe. I started making yogurt when I needed to use a surplus of milk; we made puff pastry in class when the class budget could not afford 50 lbs of pastry sheets from a distributer. Oddly, I am traveling as I write this with a small cooler full of homemade Irish cream for the Oklahoma relatives. Now that is an item enjoyable enough to inspire multiple variations. Unsurprisingly, I liked every batch I made, my favorite being salted caramel made with a big dollop of goat”s milk caramel and Maldon salt. We must be on the same wave length. Wishing you and your family a happy holiday!

pnwcook

What are the glasses you are using in the photo with the weck jars?

Lori

I’ve been on a break with Bailey’s too, but this sounds amazing! Had no idea we could make this at home. No idea! I know a handful of people who would love to receive this. Thanks for the idea!

Jackie

Made this tonight as an end to dinner of Prime Rib and a potato galette, literally the best end of a meal ever. Wouldn’t change a thing. Thank you for another great recipe!

Alida

Does ingredients count? Because I don’t think I’ll ever make my own phyllo dough. Getting something that thin in all the sheets necessary to do a good batch of baklava…. nope.

Kristen

Hey Deb do you think this would separate a bit in the fridge after a few days?

Molly Polly

Came across this around 2:30 a.m. when I couldn’t sleep and by 3:30 a.m. I was sitting down with a nice cup of coffee with Fireball Cream (didn’t have any Irish Whiskey)!! Absolutely brilliant. A keeper recipe for sure!

Garlic + Zest

I can think of plenty of things I will not make, happily purchasing them instead from a good purveyor. Croissants – NEVER. French bread — why bother — a good one from the French bakery costs $2. Any mile high dessert that has 18 different components/recipes – not gonna happen when a pint of Ben and Jerry’s is $5. This Bailey’s however — Deb, this looks and sounds spectacular! Just what I need!

Annie

I made this for St. Patty’s Day and it was a huge hit. For Christmas this year we decided to try a Bourbon variation (espresso but no coco). It’s hard to tell which is better. In both instances our friends were delighted to receive small bottles as gifts!

jess

Ironically, I am totally all about making my own yogurt and sushi (veggie only as I am in freaakin’ Vermont), but draw the line at graham crackers and goldfish.

Jane

I made it. I was the hit of the party last night when Coffee was served.

Baumkuchen! Or German “tree cake”. The cake layers are cooked on a hot rod… It is, of course, moist, dense and delicious, so I’m sort of wondering if maybe, I would not one day try… :-)

Amy

I made this last night for an office Secret Santa exchange…but when I took it out of the fridge this morning, it appeared to have solidified! Any ideas why? Or how I can fix it?

Merritt McLaughlin

First comment to you after, ahem, years…yes years, of following religiously. My husband doesn’t believe it’s Christmas until there is some Baileys (home made, this recipe, except there are some raw eggs in the one he uses) in the fridge. And just FYI, his family does the same, and I kid you not, they have had some ‘left over’ in the fridge for more than one YEAR and still drank it. And didn’t die. So….yeah, refridgerator shelf life of this stuff is likely forever.

narwhalknits

I highly recommend adding a little almond extract as well. People won’t expect it and it just ups the nuttiness and complements coffee so well.

Barbara

Sadly, someone finished our Glenlivet. Any idea how this might taste with rum?

Lesley Siegel

I’ve been making and giving homemade Irish Cream as a holiday gift for years. I originally found a very similar recipe (uses chocolate syrup, not cocoa powder), BUT something wasn’t quite right. That is until I added the slightest dash of both almond and coconut extract.
BTW – I’ve been following your blog FOR YEARS, have your killer cookbook, and love your appearances on Leonard Lopate. Not a stalker, but a very big fan!

I could do with one of those right now. It looks wonderful! I never thought you could do it at home too!

Michelle

I just made this, OMG! So delicious, I’m never buying Bailey’s again.

Ellen

Made this! Omg. It is delicious and has a wonderful kick! Than you. I’ll be making more!

Melissa

Oh. My. Goodness. This is delicious. We did a taste test with true Bailey’s and this was the winner. Made it as written and it is slightly less boozy than the original but the flavor is by far superior. Delicious over ice and in coffee. Thanks for yet another fabulous recipe!

Aileen

I’m definitely going to try this. Jameson here I come! Happy holidays everyone.

Kristin

emmegebe

Made this yesterday kind of last-minute to take to a party, and so glad I did! It was a hit! A 4-cup pyrex measuring cup was just right for whisking it up. My cocoa powder (I used Trader Joe’s) didn’t give as much color as in the pics above and it had also settled to the bottom a little bit by today, so I will try a different brand next time.

I feel dumb for not realizing Baileys had whiskey in it. I suppose thats likely what makes it “Irish.” I love Baileys, but wouldn’t say I am a fan of whiskey. Who knew!! My dad, husband, and every male member of my family love Baileys! What a great idea!!! I am tucking this one away for everything from the holidays to father’s days to birthdays!

Paula F.

I used coconut extract instead of the vanilla ! So good ! Thanks for the recipe.

Tracey

I paid a ridiculous thirteen dollars once for a fresh pork jowl, and made my own guanciale. It hung, wrapped in cheesecloth, in my cellar for weeks. The carbonara I made was certainly delicious; nevertheless, I see no more pork jowls in my future. Every cook must learn her limits.

kmdelooff

Jen in chicago

I will probably never make croissants, and definitely not kouign amanns. I have tried macarons twice with less than average results (and much more frustration). I have tried corn tortillas (I’m a sucker, bought the press) and they tasted awful. Definitely NOT worth the trouble, however we do use the press for fried plantains, so I’ll call it a win.

saucypan

This recipe, with a little peppermint extract added, was a big hit at a holiday party! I didn’t have Irish whiskey on hand, so used a rye I happened to have on hand. It worked fine, especially with the peppermint forward flavors. I found the flavors merge and settle more when chilled overnight before serving.

Carol

Jeanne

There are few things I wouldn’t try once, given a friend with the right tools and the time to do it. At home, realistically, with only my own resources… I love good North Carolina pulled pork, but I’ll never smoke my own. Though I’ve helped someone else with theirs!!

Cy

This was so delicious and easy( read strong) and so much better than the “real” thing! I used Jameson’s too, good choice, and the TJ’s organize sweetened condensed milk. I was very careful whisking and it looks smooth, but little tiny lumps of cocoa powder showed up. I put in the blender which helped a bit. Great gift idea! I also made peanut butter cups. So easy and again, so much better than Reese’s!

abs

May I suggest that you do this for Amarula liquor which is infinitely better than Baileys?

Jill

Michelle

I ended up with clumps of undissolved cocoa floating in the liquid. Not very appetizing. The directions say to whisk the cocoa and a spoonful of cream into a paste in the bottom of the pitcher. I found this difficult to get a good whisking motion going within the confines of the cylindrical pitcher (partially because the neck of the pitcher is narrower than the base). You have a photo above showing whisking it in a bowl which I think would work better. Then transfer the paste into the pitcher for the rest of the stirring.

“Unfiled files” 😂 I’m glad I’m not the only one with boxes I kinda wish had fallen off the moving truck. This looks DIVINE. My threshold for home-making stuff like this ebbs and flows…I’m currently into buying all the things since my 3rd baby just started crawling, but one day I want to make them all again! 😉

I Can’t believe no one has mentioned how thick an rich this is. I just made a batch, and while delicious, it’s just too much. I think next time i’ll try it with half and half instead of the heavy cream.

Renee

I don’t think I’ll ever make cured meat – like salami and bresaola – which require curing for months in the proverbial ‘cool, dry’ place and are then eaten raw. The idea terrifies me. Best left to the professionals. A bit of brining and curing (for meat which will then go on to be cooked), such as corned beef (done that) is my limit.

Gina Siciliano

I just made the Irish Cream. It is delicious and tastes like more. I will keep making it more often.Many thanks-Debbie

jules

Here’s one like Patsy’s for coquito (a Puerto Rican eggnog, sorta): a can of each–coconut milk, coconut cream, evaporated milk and sweetened condensed milk, plus cinnamon and vanilla. Eggs and rum optional.

Amy

De-lish! And I found a great use for my Rième sparkling lemonade glass bottle with stopper! I’m glad I cleaned it and saved it. Thanks for a wonderful recipe for this holiday season.

ipomoea911

I’ve made this twice since Saturday morning, and oh my goodness, this is an easy way to make friends. I never really got the paste down, but I whisked some cream into the cocoa powder with a fork, then slowly added the rest of the cream, then dumped everything else in and whisked it in a pitcher. I chill it in the fridge until I need it, and I’ve decanted it (through a strainer to get the lumps) into 16oz canning jars. Thus far it’s gone to our sitter, our neighbor, our brunch hostess, and this weekend it’ll go to my parents. The overwhelming response has been “I didn’t realize I liked Irish Cream!”

Another older and now wiser Deb in DE

Deb,
This is reason no. 379 why you are my go-to for all thinks culinary! Made this tonight for my adult kids for Christmas and THIS will be another ‘Mom is loved’ moment. So deceptively easy, using only the best vanilla, cocoa, and whiskey, and I. Less than five, a cheaper and MUCH more delicious version of the thick bottled product. Many thanks and kudos to your kitchen fairy skills!

Beth

Pam

Oh my. I happened to have all the ingredients on hand so I whipped this up. It sounds so fancy to be able say that, but this was so easy. And when I tasted it? I promptly ran out to buy many many little jars and more ingredients. Guess what everyone is getting this year?

JennSev

Crystal

I don’t drink, but I making this for a gift. I use Hershey’s Special Dark for my cocoa, does that work, or will I have to buy regular cocoa?

Erika Hanson

Like everyone else, EUREKA, I’m never buying Bailey’s again. Period.
Which makes me wonder what OTHER better-than-buying recipes you can conjure, Deb?!
As far as what I won’t try… growing my own wheat to bake my own bread. Although I’ve gardened with someone who has (just to know how much wheat it takes to bake a loaf).

Corned beef

Jenny Y.

This might turn me into an alcoholic, it’s so easy and sooo good it’s not even fair. I did have some clumping cocoa powder problem despite stirring well with heavy cream before adding more cream, but straining it fixed the problem.

sarah

Kind of off topic, but I see that at least a few people have commented that making corn tortillas was not worth it. Just wondering what type/brand you buy? The only ones available near me are so bad they are almost inedible. I’ve made them in the past (much better than store bought), but it is kind of a pain for not a huge payoff.

Rachel

I don’t know about never make, but I can tell you in the never make AGAIN category – macarons. They are so labor-intensive, it’s just not worth it, when I can buy delicious and beautiful ones.

rachel

This is so funny I was JUST thinking about making this last night. I saw a recipe and thought…hmm I wonder if it’s better than store-bought.. Now you’ve convinced me. It’s on.
I also just bought rainbow sprinkles for your confetti cookies.
’tis the season n all that jazz!
happy holidays

rachel

As for things I’ll never make…yogurt maybe? (though I make cheese) and duck confit. I meant I WANT to but I get exhausted just reading the recipe. Never happens. Though I try not to say never in this regard because I make all sorts of random things now that I was sure wouldn’t attempt years ago. I found myself making short grain rice flour at midnight to stock in my freezer for some Korean radish cakes. Time, experience (and the grocery store being out of it!) changes you.

Carol

Delicious!!! I am making this as well as your hot chocolate mix and homemade marshmallows to give as gifts to my friends this year. I have had your hot chocolate EVERY DAY since I first saw your post. Thank you for that.

Amber

genniegrove

Super easy to make but I didn’t really pay attention and grabbed the first whiskey I saw in my cabinet… which was scotch. And then I needed another 1/2 cup and grabbed the next whiskey… which was 100 proof bourbon. The final product was, um, a little strong. Doubled all the other ingredients and it’s still pretty strong, but drinkable. And I can’t wait to gift it! (Few tiny lumps of cocoa powder, but I’m calling them attractive flecks.)

Marisa Carder

Hi Deb! I just made this for my daughter. I secreted the bottle in the fridge and washed up all the dishes just as she was coming home — evidence hidden until Christmas! I had to taste a little bit to make sure it wasn’t poisonous… nope! In fact, definitely yummier than Bailey’s! And virtuously homemade! She likes Bailey’s but has recently discovered Orphan Girl bourbon cream liqueur (by Headframe Spirits, Butte, MT, no affiliation), which tastes more boozy and less sweet… so that’s how I made this: added a bit more cocoa and vanilla, and a generous splash more booze. My cocoa didn’t dissolve very well; no big deal, I strained it while bottling; next time I might warm the cream or dissolve the cocoa in a little bit of hot water. Thanks for the recipe! =)

Margita

How can I substitute condensed milk since we don’t have it in my country?

Nancy H

I made this with dark rum instead of whisky, and it was delicious. This will be a Christmas gift for family and friends. I did have to drink the remnants of my Fairytale of New York simple syrup so I had a clean bottle to make this, but it was for a good cause. Thanks, Deb, for another year of amazing recipes. This is my “go to” site whenever I want to try something new, and so many of your recipes are now my favorites. I finally bought a notebook with plastic sheet protectors so that I can store the printed versions of the recipes I use so often.

Alice

Deb:
I was shopping to make your Fudgy Bourbon Balls and you were right to note that it’s hard to find the chocolate wafers. Who knew? Obviously you! But … I used chocolate graham crackers, which I think would be available anywhere .. even in a store brand version. Thought you might pass this on to others.

Cullen

Toyin

I love making things from scratch, including yogurt. Homemade yogurt in sooo good! But last year, Santa got me a cheese making kit for Christmas and I thought “Why the hell would I make cheese?!” I will not be using that kit.

findmeinthekitchen

Lindsay Cousineau

The fairy lights! Insider tip – hit up TJ’s or Marshall’s and score for under $8! Ordered my bottles and making tomorrow!

bswnyca

Either Amazon had ltd stock or everyone is making this Irish Cream since the smaller weck bottles were sold out last week. I bought the California Home Goods Glass Bottles with Lids 16 oz (Set of 6). I made 3 separate batches, skipping the coffee in each one. Blending the chocolate was easier/faster with each successive batch since I used the same 8 cup glass mixing bowl so there was a tiny bit left from the previous batch. For the first two batches, the first thing I did was 2 cans of sweetened condensed milk in a bowl of hot water before I started. The 3rd batch was an afterthought [and another batch that would need tasting, wink, wink]. **It was a mistake not to ‘soak’ the 3rd can in hot water longer.** It was harder to mix and I didn’t feel it blended quite as well. I had an almost full bottle of an offbrand Irish Cream in the frig. A taste test was in order and whew that stuff was horrid whereas this recipe is smooth and delicious. Yup, the whiskey makes a huge difference. It would be interesting to compare it to Bailey’s but why bother at this point? I bought a liter of Bushmill at TJs. I liked the Bushmill reviews; it was the same price as Jameson, plus the latter was literally was wedged in the shelf with no way of wiggling it in any direction. Easy decision. [The grocery store price was the same as TJs but it was only 750ml.] Tomorrow morning, I still may dash over Target [Thanks Kristin on 12/17] and, if need be, to a nearby restaurant supply store to see if they have smaller and reasonably priced bottles. The 3 batches yielded 4 full and 1 over half-full bottles. Brilliant recipe! Thanks Deb. [the 7 layer cookies are in the freezer waiting to be cut. The Austrian Raspberry shorbread dough is in the freezer.]

Margo

I recently discovered Eagle Brand Dulce de Leche sweetened condensed milk; so have now made one batch of Irish Cream using that in place of the regular Eagle Brand milk. I can’t actually say which version I like better, as both are quite delicious. Thank you for this recipe! I’m having fun making it as gifts and my grown kids will enjoy it soon, when they come HOME for Christmas! Merry Christmas!

The line is there to be crossed :0 I made my own Baileys a while back and it was so freaking delish. Maybe I should make it again, like, now….

Mayre

Thank you! I made it & loved it & shared its many. I also made it daily free using a can of evaporated coconut milk boiled down along with a cup of sugar (about 15 minutes and med high heat) creating a sweetened condensed milk and I used a can of coconut cream to substitute for the heavy cream. A slight coconut taste maybe but still.

susan

could you use bourbon instead of whiskey? that would be tasty right?

Kristina

I made a few batches yesterday for Christmas gifts. Thank you for the recipe!

Liz

Made almost exactly as written — used 2/3 c cream and 1/3 c half and half. Then, to cut the sweetness a touch, I added an additional tablespoon each of half and half and whiskey. Holy hell, it’s good.

Delphi

This has nothing to do with the recipe (although YUM!!), but did you know that your cookbook appears in this photo advertising a bookstand? Go you :)

Just made this, and was as easy as you said! I did strain the mixture to get the larger cocoa bits that didn’t completely dissolve. I used about 1/4 cup whole milk to whisk the cocoa and another 1/4 cup at the end, just because I though it was a bit sweet, other than that, just as the recipe states. I found some adorable 8oz milk bottles with lids on Amazon at 6 fo $8.99 – they are from “dress my cupcake” if you want to check them out. Getting ready to bottle mine up!

Maria

When I first mixed this up it was the perfect consistency, but after a few hours in the refrigerator it became really thick. The same thing happened to friends I shared the recipe with. Any idea why?

SJ

Oh dear. Clearly evaporated milk is not the same as sweetened condensed milk…any ideas how to sweeten this batch up?

Beth

Love this! But, no matter how careful I am with blending and making the paste, as soon as I pour in the whiskey the cocoa seems to separate back out. How can I avoid this? Thanks! Love your recipes!

amsucu

For the “never ever” make dish…let’s start with my location, I live at 6100 ft. Therefore, I will never, ever attempt a souffle at altitude. I just won’t even try. I don’t even think about it. Just not gonna happen! I think friends and family make fun of me, but in the winter especially, I check the barometer to see where the pressure is at. I never, ever bake here when a storm pushes through with a pressure drop, your oven will become possessed by evil cooking gods! Bad things will happen! That being said, living at altitude (grew up at sea level) has made me a much better cook/baker :) Happy Holidays!

Kimberly Hawkins

Are you sure that isn’t a tablespoon of cocoa powder instead of a teaspoon? With the teaspoon it never turned into a paste.

kmdelooff

Your recipes are going to be a very big part of our Christmas celebration this year! I’ll be making this recipe for gifts, and your sticky toffee pudding cake for dessert. We had that for the first time last year, and loved it so much! What else of yours should I make? ;-)

Catherine

sabrina

Linda

Oh yes! I’ve made both the spiced nuts and the Irish cream for gifts. Ready to go! Thanks for making it all so easy, Deb. I did modify just slightly with a bit of milk (less than a 1/4 cup perhaps?) to smooth the viscosity of cream. Perfect. Maybe a tablespoon or two less condensed milk next time…but really, beautifully balanced as written.

Just made enough of this to fill six lovely Italian glass bottles. Oh my gosh, so freaking delicious, and easy as can be! Can’t wait to give them out on Christmas Eve. Such a great way to gift all my cousins a little sumthin’ sumthin’. Thank you for this wonderful idea and recipe!

DrToc

I just wondered what could be added to this so that it would make Irish Ice cream in my ice cream freezer,

HalfpintPNW

So amazing, much better than store bought! I just some for an unexpected snowy afternoon treat. I will definitely be delivering bottles to neighbors:)

I just whipped this up as a Christmas gift for my Bailey’s loving husband. I only had a 1/2c of whiskey (how did I not realize I was running low!!) but it still tasted amazingly similar. No… Better! Fully recommended. Thanks for the recipe, Deb!

Jess

Helen

YES, this is delicious and YES it is best to strain it to avoid little floating globs of cocoa. Even after sifting the cocoa powder, little bits were floating around. A minor extra step to ensure maximum creaminess:) I used the 40 cl Bormioli Rocco bottles from Target,

meg

Things I will never make?
Well I cook twice a year. Turkey dinner at Thanksgiving and Christmas.
So pretty much anything is on the no cook list.
Btw my dad made a bunch of different liqueurs years ago. In the 70’s and 80’s. All in the interest of saving money whilst being able to offer a drink to visitors.

KB1VWJ

Needed a last minute, easy gift for a Christmas guest. Saw this recipe, sent boyfriend out to the store for Jameson, made it just now. Took ten minutes, and I tasted the mixture when it was done and went, “Wow, that’s effin’ Bailey’s!” Boyfriend concurred. (Cooking with Jameson on Christmas Eve morning is kinda what we do.) Thanks Deb!

Kris Dallas

This. Is. Insane. Oh my gosh… the yummiest thing I have ever tasted. Have bought empty beer/kombucha jars and am giving it away as gifts for the holidays. My new annual tradition for sure. Who needs egg nog???

Tracey Pruiett

I made this yesterday and took bottles as Christmas gifts. It was as easy to make and as delicious as promised. Lots of requests for the recipe! Thanks Deb, this was PERFECT!

Peem

Made this using organic coconut creamer, (one vanilla, one original – so it would not be too sweet – in amounts equal to all the milks and creams in the recipe), the whisky and the cocoa powder and that’s it! And it was amazing. Have a home batch and already gifted another batch. Thanks!

Alissa

Made it! Delicious! I didn’t think it tasted exactly like Bailey’s but it did taste excellent and got rave reviews. Handed mine out in mason jars with christmas fabric on top :)

Liz

I read this even though I don’t drink alcohol just for your fun writing. For the record I mill my own flours, have for over 30 years, could not be easier and they are not rancid. This fall I made my own bacon from pork belly and smoked it for the first time. The hams are in the freezer waiting to be cured and smoked. I’d say sausage is the thing I just have not approached. Stuffing casings and all that. I am dreaming of setting up my attic for aging sausages and making my own prosciutto.

Chrissy

This was amazing! A hit at Christmas. Next time I’m doubling it. Thank you for all the great recipes. Happy Holidays!

Lauren

Thought I would never do Ice Cream, but the Ice Cream attachment for the Kitchen Aid mixer is making that possible. No EXTRA appliance, no hassles, just a ton of yum. The liqueurs and boozy things you have given us over the years have been spot-on. I will never attempt Kimchi , but my daughter recently got a fermenting crock…and I gave her a fermenting cookbook, so maybe she will be the one to do it. I am an “older” cook, who lives alone, so my zany cooking days are behind me. Unless I have a huge gathering to eat all the fruits of my labors, I don’t experiment much anymore. Always still willing to eat though! Thanks for all you do to enrich our lives.

lauraskove

As a Peace Corps volunteer I made my own tofu. While it wasn’t necessarily harder than making anything else in a context without electricity/labor-saving devices, it is definitely not worth the trouble now that I’m back to having both those things. It was interesting to play around with different acid coagulents (vinegar, lime, tamarind) and see how that changed the end flavor and texture– but again, not interesting enough to convince me to give two days and every pot in the kitchen over to it when I can buy excellent tofu elsewhere.

Kathy M

Thank you for the amazing recipe!! I made it for our Christmas party and it was a huge hit! The only qualm I have, is that it was a little thick after being refrigerated. I’m not sure if I whipped the paste a little too much, causing the cream to whip? Other that that, it was absolutely divine. I make your recipes more than any other blog/cookbook/cooking show EVER and they are always so incredible, that I have to jot it down onto a recipe card to keep on hand since I make every recipe over and over again! (PS one of my best friends used to work with your sister! Small world :))

Sophie

Tried homemade pate de fruit two years ago – total disaster. Will not go there again.

Irish cream is my absolute favorite, I cant wait to try your recipe! :)

Rachel

I made the Irish Cream to take to my parents from Christmas. It was a huge hit!
Can’t wait to make it again.

I’ve just made the third batch of Irish Cream this week…well, third and fourth as this was a double batch! We’ve never gone through a bottle of Jameson this quickly!

Julie

Fantastic. Oh my stars. I did not need to know how delish and easy this is. There is no unknowing this. In forever changed.

Bec Johnston

Love the small jars and carafes, not that any dressing up was required. Amazingly simple – must try!

Peggita

I won’t cook anything with octopus. They talk to me, unfortunately. On the other end of the dinner scale, I am totally intimidated with a rich pie crust when I look at all the fat ingredients. Otherwise, I’m all about using whatever I can from my pantry or buy whatever it takes to make dinner an experience and not just a meal. When I get a hankering for something, I’m all in!

Karen

I’m new to your site… it’s beautiful! Loving it for when I need to indulge. Hmmm… wondering if you can put your own sweetener and not used the canned sugar milk… not sure what canned milk might have in it… and probably a lot more sugar (and the wrong kind?) than I would like. Just wondering if anyone has done it without the can?

MrsBoneJovi

Tamales. Because they are so time intensive, wreck the kitchen, and I can buy them here in South Texas from old (or young) Mexican women that have been making them from their grandmother’s grandmother’s recipe for years at around $9/dozen.

Bill Bodewig

where did you get those neat carafes, the ones with the lids?

Hugh

Erin

Amazing. Made this with my mom at 10 am yesterday and enjoyed some over ice immediately. Thank you. It’s perfect!

mariannerayer

Made this and it was lovely. The cocoa powder had seemed to have dissolved when I made it and I had also strained the mix before putting in into the bottle. After a day or so in the fridge, a little bit of the cocoa settled to the bottom. This did not affect the taste in any way, but I was wondering whether it would be ok to heat a spoonful or two of cream and dissolve the cocoa in it first and then cool it down and add the rest of the ingredients. Or would that affect the texture or shelf life or something else?

Helen

After making my third batch this month I have found that using an immersion blender makes the mixture hom*ogeneous and eliminates the cocoa powder sediment at the bottom of the jars. I blend 1/3 of the mixture at a time.

I love making things from scratch and this adds one more idea to my list! Making French toast with Irish cream sounds so delicious! Thanks for sharing!

Emily

I am in love!! I was never a real Baileys fan, but my boyfriend wanted to make this for some co*cktails he had planned, and now I can say I’m a card-carrying Baileys fan…homemade Baileys that is :) We followed the recipe exactly, and it turned out great. Wonderful for Irish coffee – though we do add a splash of extra whiskey. We’ve kept it for a smidge more than two weeks in the fridge, and it has held up wonderfully. Next year, I think we’ll be using this for homemade gifts!

Love this idea! Found that homemade liqueurs are a very welcomed and enjoyed gift during holidays after my habanero limoncello was a hit! Going to try this winter!
Never make from scratch- honestly I would like to learn to make everything from scratch and frustrates me when I cannot- have had some bad jam and jelly experiences and found that I HAD to follow directions- boo!! Would love to be able to ferment more and make a great farmers cheese from our dairy cows!

Christina

This looks great! I won’t make croissants again. So much effort for a ncie treat but easier to buy. Just wanted to say hey Deb … you have an instant pot, you can make sushi!! I used this recipe: (https://feedyourskull.com/2016/03/16/ip-sushi-rice/) I use proper sushi rice and it sticks to the bottom for this recipe, but It makes a large batch of rice so burning the bottom doesn’t matter too much. At first, it looks way too shiny and gloopy, but put it in a wooden or glass bowl and use a fan to fan it while you stir to cool it and give that glossy look. you don’t have to roll it, just make little balls of it with wet fingers, the top with salmon or make tamago (omelette) to go with it (my son’s favorite) and it’s the best sushi ever, not too hard or time-consuming. Or toast up some nori, put cling film on a sushi matt, fill with salmon or tamago and sliced avocado and cucumber and roll it up. Then I eat the chewy rice stuck to the bottom of the bowl. This is now a staple in our house thanks to Instant pot.

editrix

Mixed this up, with the coffee and a touch heavy on Jameson, to have on hand during the holiday week. It took 5 minutes to pull it together tops, well worth the payoff! We mostly consumed it in mid-afternoon coffee, but also delicious in very small quantities on its own. Would be good with cinnamon.

Ruth

I’ve never made lox but would love a foolproof recipe to try! And I’d never make pate again! Turned out awful! Bought the pig stomach lining used to encase the pate when cooking (as unappetizing as it sounds) and everything.

phyllis a nussmeyer

My daughter made some at Christmas and I enjoked it very much. I’m glad she posted a cake recipes to get your Web site Thanksq

Melanie

Thank you for this recipe! I enjoyed it over the holidays and it is just as good as store-bought. I can’t believe how easy it is to make.

Your results looks amazing!
I actually don’t have an idea of any item that I would NEVER EVER make. In fact, this fall I hope to harvest wild rice and also forage for ingredients to turn into flour. Anyone want to join me? ;)

Toni Sumner-Beebe

O.M.G! I just made this tonight and it is wonderful! I think it is better than the store-bought brand because you can play with the ratio.

Ruthan Freese

arundhati

making yoghurt is super easy actually! in india we make it at home all the time.

Carol Olson

Corning meat is super easy using Julia Child’s technique of putting meat, Kosher salt and herbs in large zip-lock type bag in refrigerator. I use 1/2 can of pickling spice for my corned beef. Turn it when you think of it, will be ready in 1-2 weeks, scrape off salt, rinse well, and simmer until tender. Steam cabbage in a little of the cooking water. I agree that corning meat in a supersaturated brine was a royal pain! But this way is a no brainier!

Panya

Funny story about those carafes… I’d previously bought two of them at a local Meijer [a few dollars cheaper, FYI] to store chia and flax in the door of my fridge. Maybe once a month or so I would “window shop” in the canning/storage section of that store, thinking that I needed to get more of the carafes for things like wheat germ and such. When I finally decided to buy more *they no longer had lids on them*! We asked several employees, who obviously knew nothing about them. Weeks went by, and they still didn’t have lids. Turns out the lids were packaged separately from the bottles and someone had been throwing them away! o.0 So bizarre.

Helen in CA

Mindy

I just made this tonight because I happened to have all the ingredients on hand (well, didn’t have Irish whiskey, but I had Kentucky Bourbon). Absolutely delicious. I was tempted to add more cocoa since a teaspoon seems like such a paltry amount, but I was surprised at how much the chocolate hint came through in each sip. What a treat served over ice, and what a fabulous gift idea! Thank you!

Joe

Van

I’m going to try the Irish cream recipe as soon as I shop for the ingredients.
I look forward to this!

Erika

Every recipe I’ve made has been amaze-balls and awesome-sauce. Even more fun is recreating each sublime dish with my friends. But this… THIS… Irish cream… OhMyGersh!!! I’m not even a drinker, and this was utterly mind-blowing as I tried to calculate how much time could minimally elapse before my first blackout. Way way way wayyyyyyyyy better than Bailey’s! My boyfriend was tempted to lick the pitcher after all his effort in whisking. Thank you!!!!

Jess

“Semolina Dumpling Soup”

gobusdriver

Do not ever try to blend it. The cream separates. Gosh, I wish I had’ve attended that cooking with science many years ago!

Sharon Johnston

Try this in a glass with vanilla vodka and coffee ice cubes. YUMM!! Love Baileys but cant have caffeine it is in the store stuff. I can use decaf with this recipe!

Beth

I do not like liqiour what can i use instead of irish cream

debby

So, I’ve been eyeing the glassware you gave links for over a few months now – or, well, ever since you posted it, but you don’t indicate what kind of glasses the glasses are. I have a thing about glasses and how they are shaped and how they fit into the hand, and I’ve totally turned glasses over at restaurants to try and id them. these look truly perfect. so if you know what type they are and/or have a link, if you wouldn’t mind supplying it, please? thanks.

Sally Joy

I’m allergic to dairy – do you think I could substitute coconut milk and cream? I’ve seen coconut condensed milk around that I know I can get. I’d love to try the almond milk version but its not coming to australia…

Christine Cameron

Penny Blackledge

This recipe is awesome! I added just a wee bit of almond extract. Nummy!

So please tell me more about tying things with these fairy lights … I followed your link but those lights are 16′ long! I love the idea, though.

Adin

This recipe inspired me to make an amazing island-flavored vegan version that I’m calling coconut cream rum. I substituted cream of coconut for the sweetened condensed milk, coconut milk for the cream, and dark rum for the whiskey. (I included the cocoa powder, but I think I’ll try without it next time.) It was delicious!

Brittany Bryce

Believe it or not, you get a truer (is that a word) if you add 1/4 tsp coconut, and 1/4 tsp almond extract. I kid you not. Those can be adjusted to your taste. Mum has been making this for years at Christmas time. Always to great fanfare. Happy Christmas!

Andrea

Mine got really thick overnight. Any suggestions?

Kaitlyn

Pro-tips: use grolsch bottles because you can drink the grolsch first! Also, cheap whiskey tastes better and is easier on the wallet. Jameson deserves to be savored neat. Merry Christmas!

Tara

Yummy, but I prefer to pour – not splash- into my coffee ;)

How to make your boyfriend’s parents and adult siblings like you even more: make them this.

Martye

Roxsane

Holy Moley this is the best and easiest Irish cream I have ever had!! Thank you!!

Anna

Brilliant! Here in Turkey, alcohol is seriously expensive and I forgot to bring duty-free Bailey’s from my last trip but had a half-bottle of whisky around that no one was really drinking – et voila. Took a bit longer because sweetened condensed milk is hard to find here, so I had to resort to milk powder etc, but the result is brilliant. And I love being able to play with the taste and alcohol level! (Btw, I just dumped everything into a mixing bowl and used a hand blender – no need to first make a paste with cocoa and cream then…) Thanks for adding a favorite drink back to my Christmas this year!😊

Kelly

So good. So, so good. I didn’t use quite all of the sweetened condensed milk, but used the recommended amount of everything else.

Charlotte

I stumbled upon this recipe and realized I had everything onhand. I used Jim Beam because that’s what I had. It is much better than Bailey’s. I’ve never been tempted to drink Bailey’s straight

Kevin O’Hanlon

We decided to make our own Irish Cream for Christmas Eve, and we are so thrilled with the results! We made it without the addition of coffee, and it is amazing both in hot cocoa and all alone. This is a new favorite holiday treat!

Helen in CA

So here it is, Christmas Eve (late)….and I’M OUT OF BAILEY”S. But low & behold, I’ve the ingredients for this. Because breakfast is gonna be Boozy Baked French Toast https://smittenkitchen.com/2006/12/new-years-day-2001/ made w/ pannetone. Christmas morning is saved!

I made four batches of this yesterday, it’s yummy, but didn’t see coffee granular in recipe….should I have included this?

Linda

lismccachren

just gotta add – we make our own bacon when we can and NEVER regret it. it IS so easy … i use a recipe from the splendid table with just the maple syrup and salt. no other bacon will ever compare. the hardest part is slicing it then at the end, but i feel confident that you can handle that ;)

Sharyn

Making this was maybe the best choice I’ve made all year.

charkie

This is one of my favorite things to make during the holiday season. I made it once or twice last year, and we’re already on our third iteration this year! I’ve found that using 1/2 and 1/2, or a mixture of 1/2 and 1/2 and heavy cream cuts down on the heaviness, making it easier to drink. Also, being a good Wisconsinite, I’ll often swap the whiskey for brandy. It’s much cheaper, and good whiskey should be saved for drinking straight!

nanci

Can this be made with half & half, to lower fat content?

Patricia Rader

I made this today, wonderful recipe. Will absolutly make again in summer when I plan too whip it up in my blender with some coffee ice cubes! Yumm.

Otter

I use chocolate syrup instead of cocoa (easier to mix in) and add a tablespoon of brown sugar and a 1/4 teaspoon of almond extract. This stuff is awesome.

Ruth Bryant

Corned beef and cabbage. Never.

Goodness gracious woman. Will your talents never end! Might have to go and make this right now. Do you think Scottish whiskey would be okay

I literally laughed out loud when I tasted this, it’s so delicious. Holy sh*t!
We didn’t have any whiskey, so I used bourbon, to no ill effect, apparently.
THANK YOU.

I definitely need to try this!! Irish Cream is so good!

Sarah

I am looking for a recipe that doesn’t use chocolate sauce (because I don’t like the corn syrup and all the ingredients I can’t pronounce). I stumped on this and wondered, is it gritty at all? Please get back to me when you find time. Thanks!

Thanks for this recipe – it turned out great and is so nice! A great way to use up some of the bottles of whisky that we seem to have accumulated. I’ve added it to my blog – with a link back to you – hope that’s ok, cheers, Anne

Abby

I’ve made this a few times and it’s delicious. For the cocoa lumps, I’ve found that adding the vanilla directly to the cocoa really dissolves it. Not sure why it works so well, but it made it super smooth, then I slowly added in the cream. No lumps, you’re welcome. Also, I drank it after about 3-4 weeks in the fridge and it tasted and looked just as good as the first day.

Dan Knowlson

Now you’re talking…..! With winter coming up, this is on our festive menu at home now!

maryrushe

Where is the actual recipe?

Rachel

Do you think you could make this dairy free with almond, coconut, or hemp milk?

Pete B

Can’ go wrong. Every ingredient can be adjusted more or less to your taste. Sweetened condensed milk comes in the can so adjust everything else.
I used good quality baking chocolate. I put some of the cream and half a square (.25 oz?) in a double boiler and whisked until well blended. Again more lr less to taste.

Athina

Omg! This stuff is dangerously delicious! I purchased those beautiful gasketed juice jars in the 1/2 liter size, and the recipe filled a jar,and gave me an ample amount extra to sample. I already ordered some cute bottle tags, and I’m really excited to share these as gifts. Delicious, beautiful and homemade!

We’re staying in this Christmas and needed something to sip on the couch while wearing our PJ’s. This was perfect. Added a splash of strong coffee on the second round.

Andrea

I can’t figure out why, but I have three cans of sweetened condensed milk in my cupboard. Now I know what to do with them. Cheers!

Jacque

Looks delicious in those adorable Weck jars.

Pam Bevins

Zoe

This is delicious. We like it over ice with a sprinkle of good quality sea salt. YUM.

Great recipe! My neighbor introduced me to this a couple of years ago. Yum. I love how at the end you mention to serve in a tiny tumbler filled with ice..😁..ice in a tumbler yes, how tiny, I’m not so sure. 😁 I love seeing your posts. Your recipes are drool-worthy and your story telling makes me smile. Merry Christmas!

Franci

I made this and the flavor is spot on but the texture is a little off. It got a little clumpy while sitting in the fridge. It didn’t curdle or anything, just seems like the cream separated. It was totally smooth when I made it. Any suggestions on what went wrong?

Linda

LC

Am I the only one who considered the difference in alcohol percentage in this recipe? It’s not surprising that everyone seems to like this better than Baileys. Baileys is 17% alcohol, so would be somewhat close to a 1:1 alcohol to cream ratio. This recipe calls for a 1:3 alcohol to cream/condensed milk ratio. Thus, this recipe ends up at 10% alcohol. I’m sure it tastes great, and nothing against Deb, but I’m not surprised that people enjoy drinking a drink that is primarily cream and sugar! :-) I’m actually going to try a different ratio or recipe because of this. I’m guessing most other people don’t care about the lower percentage, but I thought I’d mention it for those who do :-)

Liz

This turned out great! I used a blended Scotch since I couldn’t find any cheap Irish whisky at the store, and upped the vanilla extract a little since I have a vodka-and-vanilla-bean extract in the cabinet. It was still a little on the sweet side, so just added a little more Scotch…

Helen

Ohmygosh, I’m psyched about this! I agree about the croissants, I’ll buy those thank you. I want to tackle tiramisu from scratch. Probably pretty easy to most but I never have all the ingredients. Thanks for this.

Linda

I made homemade Baileys a few times but found something was missing… THEN! I used the Eagle Brand evaporated milk Dulce e Lèche. Perfect! I went a little stronger on the whiskey and less chocolate. Wonderful!!! Mixed with coffee ice cubes and ya have a party!!

Linda

Dawn

Soooo what if I don’t like Jameson’s? Another Irish whiskey or maybe something non Irish?

Catherine Speake

Any chance this could work with coconut milk? Anyone tried a nondairy version?

Catherine

Any reason I can’t just dump everything in blender and mix that way?

Angela Green

This is so tasty! I only had a 300 ml can of condensed milk, kept everything else the same, and it was the perfect level of sweetness. Definitely not gonna last 2 weeks.

Melissa

I made this exactly as written. Was thinking I’d need to increase the whiskey to make it more on the boozy side, but this was absolutely perfect as-is! And, I think it more closely resembles Carolyns than Baileys, which is my preference anyway. Thank you for this recipe!!

Bonnie

Do you think there’s a way to make this with plant based ‘milks’? Have had to go dairy free for a few months but would love to make a batch of this for Christmas!

Dot Maley

I am going to make this for friends according to the recipe for gifts. My husband can’t drink alcohol because of medication he takes and often feels left out, would love to have a non alcoholic version to add to his coffee If I just leave it out it will be to thick, I think, maybe milk instead of the Jameson. Any ideas. I am not the most creative cook and need help if possible. Thanks so much for all your wonderful recipes.

At 3 in the morning in 1983, I was writing a version of this recipe down on a blood gas card. I was a pediatric intern on call in the NICU, and one of the nurses was sharing this simple, amazing recipe with me. I didn’t think it could possibly taste like the real thing. No.. it was so much better. We have been making it for Christmas gift giving ever since. So, that is 36 years now…
Funniest thing was my friend’s husband who put it on his cereal that first year — not realizing it had a bit of a kick (that year I had gone light on the whiskey). Susan wondered how it had disappeared so quickly!

laineparnell

I use mason jars for giving out. I make this each year for small gifts to the garbage guys, my postal lady, the guy who breaks his back delivering my amazon loot, neighbours, massage therapist. I use chocolate syrup instead of cocoa and a pour of very strong coffee instead of granules. Lovely stuff.

dm1415

Deb, you are 100% correct. 5 minutes is all it takes! And it is delicious, much fresher and more “real” than the liquor store variety. I found Weck bottles on eBay and it will make a nice little gift for the holidays. Thanks once again for your great recipes. Happy Holidays!

Maureen

Any suggestions where I can buy small jars like in your photo?
Amazon no long has them?
Also show a photo of fairy lights decorated on them??
Thanks

Otter

I don’t use cocoa powder in mine, I use Hershey’s chocolate syrup. Also, 1/4 teaspoon almond extract. Personally, I like the espresso powder and a tablespoon or two of brown sugar. And double the Jameson!

Jennifer palmquist

When I made this in the past I had a difficult time getting the cocoa to dissolve. This time I set aside about a quarter cup of whiskey and dissolved the cocoa in it.Worked great!!!

Ruby Christine

I have made this 4 times now. Still love it. First time w/ Jamesons. Excellent. The last few times I have made it with a home-distilled applejack (apple brandy) also aged on oak. SO. DAMN. GOOD. Tonight I did 1 TBL cacao powder and 1/2 TBL vanilla, 1 cup whole raw milk, 1/4 raw cream, 1 cup apple/pinot brandy (70%ABV so a little more punch packed in) and the sweetened condensed milk. I LOVE it not quite as thick – will go for 1 1/4 cups raw milk (no cream) next time. Winter feels so much better now. Thanks Deb.

Mary Field

Easy and delicious. I may never buy another bottle of Baileys again!

Kristin

If I want to make this with regular blended American whiskey do I need to adjust anything? I read that American whiskey is sweeter and stronger flavored then Irish whiskey. I was gifted an extra large bottle of Segream’s whiskey (neither my husband or I are whiskey drinkers) and this sounds like a yummy way to use it it.

Wow, incredible blog structure! How long have you ever been blogging
for? you make running a blog glance easy. The full look of your web site is
great, as neatly as the content material!

Shelby

MARSHA

Rather than whisk the cocoa into a paste with cream, it’s much easier to simply dissolve the cocoa in the whiskey. No whisking needed, and it all goes right into solution without leaving any little lumps. This stuff is addictive!!

Andrea

Bridget Gassner

How do I add a caramel taste to this?, if possible

Heidi

I make this every year. The recipe was published on the day my daughter was born. 2 perfect things on the same day!

Mouse

I have made all kinds of bread (except sourdough, can’t be bothered with the starter), I have made many different kinds of sausage and charcuterie, I love homemade marshmallows for the diversity of flavors you can make, I make my own sushi since it’s cheaper, I make my own yogurt since I can make it almost like Skyr or Labneh, and French pastries are my jam (croissants and macarons included). I have yet to make my own “Bailey’s”, but I am curious to try. Not that I can ever drink it, alcohol and I have a rather deadly relationship. I may make this for Mom since she likes Irish Cream.

Laura

Could I use bourbon instead of Irish whisky? Or rye? I already have those.

Ursula

I can’t think of anything much I would never, ever make, but I can tell you what I wouldn’t bother with under most circ*mstances, and that is jam. Firstly, I don’t like it that much. Secondly, you can get great stuff in jars for a few bucks, so why would I spend hours prepping a ton of fruit and then stewing over a boiling pot and fiddle jars?

Elizabeth

Definitely going to make this for presents. I’m thinking of ways to make this vegan for other friends. I could use oat milk, I suppose. Do you have any gut feelings about what would be good replacements?

Linda S-K

Just joining this party & loved everyone’s comments! So many great tips. And I agree with so many of the things others won’t make while still thinking that I wasn’t seeing mine. Until I came upon TJ Rogers’ comment. Fried chicken! I made that twice in 20 years & must’ve forgotten after the first time how much it ruined the Dutch oven I cooked it in & how badly the kitchen smelled (of oil) and what a mess it was to clean up. But I will never make it again. And I’m now intrigued with the idea of strudel! And I’ll definitely be trying this Bailey-esque recipe! Thanks everyone!

Marilou

Blood sausage (boudin). Even thoughy my fiancé loves it. I think I would faint… For those wondering, the homemade Bailey’s is also excellent made with half and half instead of whipping cream!

Malka

No sugar? Wow.
We have a similar recipe given to use by a neighbor but it has no cocoa and a little sugar (and the coffee powder). We store it in an empty Crown Royal bottle.

aviva

without the coffee-it isn’t Irish cream-well at least not Baileys…maybe you could call it Mozart )chocolate liqueur…but for Bailey flavored-has to have coffee! That being said-the recipe sounds better than the one I had-going to make it right now

Sandi

More than a month before Christmas and everyone I’ve ever gifted this magical potion to is asking for it early.

Amelia Bierschbach

Deb, you were already in my top ten favorite people alive right now – but this rocketed you up to number 4 (right after my son, husband, and mother)! I was desperately trying to think of a way to spread cheer this holiday season because we won’t be able to get together with my mom and family to do our annual Christmas cookie baking day – now I can drive all over the city delivering joy in a bottle to my loved ones. What a spectacular idea – thank you

Carol

Hi! Can you help me figure out how this could be made dairy free?

Elizabeth

So good. Made this for thanksgiving week. It’s gone btw. This will be a must make & share for years to come.

Anousha Coco

Made this – gorgeous

Monika Burke

LT

Last year in Mexico I discovered tequila crema by 1921. Think you can replace the Jameson’s with tequila and recreate that?

Maureen Bieber

I cannot find the containers mentioned in the article (amazon states “not available”–anyone else find some just as nice anywhere?? I’d love to make some of this for Christmas gifts….. I shopped around amazon, but just got a little dizzy trying to find any the right size with nice lids–help!

DC

Curious, the choice brand you went with? Why that one–?

Megan

I make this every year, and I love it. Thinking of mailing it this year since we won’t be traveling due to COVID. Wondering if it can travel unrefrigerated since it has whiskey in it? Thanks!

low and slow

Made this as written using Droste cocoa powder and I must say the taste is about the same as Bailey`s,just a little thinner consistency.After a day in the fridge it had a slight separation so I just gave it quick whisk. Good enough to make some more,Thanks for the recipe.

Stephanie

Bree

I made this recipe this weekend and it is SO delicious! My mom and I use to enjoy a glass of Irish cream this time of year and it warms my heart! This version is so much creamier and richer! I made a double batch to gift some to friends, but still found it a bit too boozy for my taste. I added another 1/2 cup of cream and another teaspoon of cocoa powder and it was just right for me–not too boozy, not too sweet. I poured over ice and garnished with some fresh nutmeg. Unbelievably delicious and so simple. I have no idea why I’ve never made it before! Thanks for the share Deb!

Karen

Dutch-processed cocoa powder or natural cocoa powder?

This is AMAZING! Made first batch yesterday…everyone loves it!

Christine Bauer

Well that was just delicious and way too easy! I used Jameson Cold Brew for a little coffee flavor.

Alison Lacy

Super yummy. (Made exactly as written).

Maro

I made some regular and some “island creme” (vegan: used with coconut cream/sw.cond.coconut milk; and with aged rum instead of whiskey) for local drop-off gifts this year, and what a hit! But my secret is that I had some dairy cream and sw.cond.coconut milk left over, and a half cup of coffee rum and now I have a delicious yet-unnamed concoction that’s all for me!

Corrie McDaniel

This was amazing!! I made a double recipe going into the holidays thinking it would last. Didn’t even last the weekend! Absolutely delicious.

Jenevieve+Price

Shana

I made two batches to give to neighbors and kept some for myself. This is terrific! Thanks!

Mavis

This was very good as written, but to suit it to my tastes and number of guests, I doubled the recipe, added an extra 200ml of whiskey, and an extra 200ml of cream. I tripled the vanilla extract and added a pinch of salt. I think this last bit really kicked it into ‘sublime’ territory, so highly recommend that step, even if you don’t change any of the other ingredients.

LaylaH

I made this in several batches and gave them as small gifts this year. Never have I been so popular. It’s delicious and everyone loved it.

whb

I think that your measurements for sweetened condensed milk are strange. 415 ml is almost half a liter. Condensed milk is much more dense than water; maybe you mean 415 grams?

Alexa K

Made the boozy horchata version because tequila is what we had on hand (quarantine) and WOW this is so good. I did exactly what a commenter suggested below (cinnamon for cocoa, tequila for whiskey) and did the vanilla as written and 1/4tsp almond extract (you could certainly do more, I just like that as a hint of a flavor.) this is a real winner

Jenny

I made 3 batches (a full bottle of Jameson) and filled 4 Weck jars (I think they were 80 ml). It could’ve been 5 but I saved some for me :) After the first batch, I just dumped everything in and used my immersion blender. I used a heaping tsp of cocoa and also used a smidge of instant espresso which I think gave it a little more depth. Perfect gifts for our Wine Club which is on Covid hiatus. Raves all around! Merry Christmas!

I have made 4 “batches” of this – it is very popular with my friends and neighbors. Thank you!

GrammaSue

Thank you for sharing ! I make this also with just a few “minor” changes… I use FF Half n Half, Jamieson Irish Whiskey, Kahlua choc syrup, almond extract, vanilla extract, and FF sweetened cond milk. So… my recipe is fat-free (mostly) but is not CALORIE-FREE. It lasts in the ref for about two months. (But never really lasts that long)

Moe

I’ve made this for my Bailey’s addicted husband about a billion times…always so perfect and delicious, better than Bailey’s. Try it with Bravetart’s home made sweetened condensed milk…holy Toledo, it’s fab!

Erin

Love this! I’ve followed the recipe and it’s fantastic! Saw the comment on the boozy horchata and now I want to try that too! Just made it tonight because it’s cold and I want to drink my desert…but didn’t have heavy cream. Trying it with whole milk, probably won’t be as rich, but it should get the job done😉

Ashley

Wow, what an amazing holiday treat. Saved for next year!

Cait

GrammaSue

I have made this fat-free using 1 can FF sweetened condensed milk and 1 QUART of FF Half n Half, 2 TLB Hersheys choc syrup, 1 tsp each of vanilla and almond extract. I also add 1/4 cup of Kahula (coffee liquor) and then 2 cups of Jameson Irish Whiskey (the only whiskey I will ever use-it’s the BEST). It will keep in the refrigerator for 1-2 months (bc of the alcohol content). It is sooo good even in coffee. It makes pretty much so you can give some away as a gift. Our SIL loves it and doesn’t share it with our daughter…teasingly.. LoL! It’s all good!

Cheryl

Delicious! I prefer this recipe compared to a different one I made using chocolate syrup as that was hard to remix when cold after the syrup had separated a bit in the refrigerator. This is my third batch! :)

Chris

I will never make my own sourdough bread from a real sourdough mother. I just don’t have time to maintain a bread baking habit, and we don’t eat enough bread, and I hate waste. I’m happier buying it from the store or farmer’s market or getting it from friends.

Joan

Sounds yummy. I may try to make it without the whiskey. :-) I would put ‘filo dough’ on the list of ‘never going to make’. After watching the Great British Baking Show where they had to make it – and one contestant said ‘Who ever makes this, you just buy it.’ Love your recipes!

Never ever ever making my own puff pastry. Never, not ever going to happen.

Midi

Recipes calling for cocoa always stumps me: regular cocoa or Dutch processed?

Sarah Scully

If I am going to double or triple this, do you think a vitamix would work? I don’t have an immersion blender. (Christmas gifts!)

Colleen

I was so excited to make this! I followed the directions, but my finished product (even after straining) had flecks of cocoa in it. Any ideas how to get the cocoa to complete mix-in next time? It tastes *delicious* and I will definitely be making it again soon!

Natalie J Trott

This is so easy to make and is quite delicious, not that I licked it right off my finger after some splashed out of the container.

Dee Dee Bear

Omg, everyone needs to make this. Even my picky husband loved it. I’m making several batches to gift to my besties this Christmas.

Hana

This was a success. One bottle of scotch will make 3 x 700 ml + 350 ml bottle with batch leftovers. (Used Dewar’s Scotch)
Finally I got around to this recipe. This is how it went 😊
First bottle I have followed recipe by hand whisking the sh*t out of it. By second bottle I switched to hand stick electric blender. Came out fine.
By third bottle I decided to start with cream and whisking that to soft peeks and then added other ingredients apart from Scotch. Once blended, scotch was slowly added in couple of batches. (I was a little concerned with the cream splitting if put in all at once. The consistency on the last bottle was a little thicker so will probably use the last method in the future. It takes less time then hand whisking and the result is great.( Plus my hand+arm don’t hurt)
These will make a great gift 🎁 for the start of a new year

Allison Redd

Julie

Tiny tumbler ??
I think I will have to make this but sample in a larger vessel

Marie-Christine

I’m afraid the pandemic has radically changed what many of us are willing /able to tackle in the kitchen. For us it’s most centered around Asian food. The occasional trips to LA for dim sum turned out to have been essential. Well, we now have jam and preserved lemons in the fridge, and the occasional dish from our former beloved Chinese restaurants. Life goes on..

Claire Dowell

Deb,
you are glorious! Thank you

Sandy D.

You forgot to add, “store it in the fridge in a container labeled ‘Soy milk’ so your husband doesn’t touch it.”

Dolores Pap

Sandra

When I used to go to Jamaica on the regular, I loved their rum cream. I bet you could make a couple of easy changes to this to make a rum cream! One of the best ones was a coconut rum cream, which I’m guessing could be made either with coconut rum or coconut milk…yum!

Carol Schultz

Great flavor. I also added the instant espresso powder, as I always have it in the freezer. I doubled the recipe and used the exact proportions in the recipe. Only “complaint” is that it’s really thick. Was expecting it to be more like Bailey’s from that standpoint. I suppose I could add more Jamesons but I don’t think it needs to be more alcoholy.

Victoria

This was so easy and it is sooooo delicious! Makes me think of a boozy chocolate milk shake. Definitely a keeper!

Fi Sannen

Wow! This is amazing and it tastes just as good or if not better than the store bought variety (I did make mine a little more boozy though :)) Thank you so much for sharing…..just in time for Christmas. x

Sarah

I’m all about Irish cream, and the more rich and fatty the better! But is it possible to make this recipe with, say, coconut cream or cashew cream… for my dairy-free friends?

Kendra

If I wanted to make this dairy-free (or lactose-free)… do you have any suggestions?

Nana

Just for the record, this recipe actually makes about 25 oz. I know this because I tried to fill 3 bottles with 10 oz. each to give as gifts, and came up waaay short on the third bottle. After puzzling over this for awhile, I realized that the condensed milk is 14 oz BY WEIGHT, not fluid oz. The sweetened condensed milk can actually holds about 9 fluid oz. This won’t matter to you at all unless you’re trying to divide it up equally, as I was.

EJ

Had this saved for a while and finally decided to make a batch since I had bottles leftover from making infused vodka. So easy and so good! Ended up making a second batch for gift giving! Thanks Deb!

Emily

This is a revelation. I’ve always wanted it to be less sweet, less thick, boozier, and a little more vanilla-y. And now it is. And it’s perfect.

k

Bumping this for those seeking a lil holiday sparkle. It’s delicious. Made it with fancy Irish whiskey and half cream, half half & half.

Jennifer

I’m dying to make this… Do you think it can be made in a blender? Or should I whisk?

Marjo

This is absolutely delicious and so easy to make. I certainly will not ever pay premium prices for store bought ever again. Well, unless there is a crisis and I do not have the basic ingredients. Otherwise, I’ll be making this for years to come. Thank you for the recipe!

Cynthia B Horen

Kind of curious that your photo of ingredients includes a jar of Cafe Bustelo–but then there is no coffee (nor granules) in the recipe. Most DIYs do include some version of coffee or espresso…

Erin

I love this recipe! I come back to it every year to enjoy and to gift. Love your blog and have been following you for years. Thank you for all the recipes you share and your honesty about life, it is inspiring.

Lisa Gottlieb

I’ve been making this recipe every year during the holidays for gifts and it’s so easy and so delish. I do add more cream and whiskey than what is suggested, otherwise I find the sweetened condensed milk cloyingly sweet. Also add a little more vanilla. So much better than the commercial blend.

Michele

I will never ever peel tomatoes, or make homemade bagels or croissants, butter, mayo, nut milks, and ice cream. These are all labor intensive with little to no upside in terms of flavor.

Jill

I love duck, but never cook it. Not sure why I haven’t tried, but I save my duck consumption for restaurants.

christine alison wilson

This is so good, how long would it keep in the fridge? Thanks

I’m not making my own marshmallows, yogurt, goldfish crackers or graham crackers. And I most certainly am not going to grind my own flour! But I just may make your Irish cream!

I have to say, we do make homemade cajeta (dulce de leche made with our goat milk) and it’s actually super easy to do in a slow cooker…

Michelle

I love this post. THANK YOU!
I will never ever make puff pastry. Nope.

Patti Pitcher

Thanks for this recipe!! You have inspired a serious crowd of much have Irish cream followers!! One question, does it have tube Irish whiskey. I forgot that and bought Jack Daniels at Costco this year. Hope I haven’t wrecked it for the masses. Happy Holidays to you and your family.

Did yours separate?

Kathryn

Made this yesterday—it’s delicious and we liked it better than Baileys, which I agree is not only too sweet, but also has a back of the throat burn that I didn’t like. This was not too sweet, smooth, and lovely. I used the Jamesons as recommended, no coffee.

Sharon

This was so insanely good, I drank the whole thing by myself across three days. It’s so much better than what comes in the bottle, it’s difficult to exercise restraint when imbibing. Holy shamoley, this is amazing.

Caroline

This is DELICIOUS. Total hit!

k

I have Smokehead scotch, which is a bit too smoky for this application. So I used just over half of that and Korbel brandy (Wisconsin’s favorite) instead of the Irish whiskey. Let’s call it intercontinental cream. Delicious.

Esperanza

Delicious! If you’re planning on drinking it straight (versus using as creamer), I would recommend replacing some of the cream with milk, as much as half, to get the desired consistency and richness. I always add more dairy and whiskey to offset the sweetness of the condensed milk as well.

Aditi

I made this again tonight and warmed a couple tbs of cream to dissolve the cocoa. It was so much faster and did not result in a fine dusting of cocoa all over my kitchen! Happy new year, Deb!

Mary D.

Okay, so Happy New Year to me — I just made this! So easy and decadently delicious. And Happy New Year to you, Deb, and thank you so much for your wonderful recipes! Have a wonderful 2024!

Tea

Alyssa MCD

I made this using Bushmill’s Blackbush instead and it was excellent. Well worth the effort, and tastes better than store bought.