Homemade Irish Cream
Cream, whiskey, vanilla, and coffee combine with sweetened condensed milk for a silky-smooth alternative to store-bought Irish cream. We love it added to coffee, used to sweeten cake frosting, or just on its own, enjoyed over a little ice.
- 1 cup heavy cream
- 1 tsp. instant coffee powder
- 1⁄2 tsp. cocoa powder
- 3⁄4 cup Irish whiskey
- 1 tsp. vanilla extract
- 1 (14-oz.) can sweetened condensed milk
- Combine 1 tbsp. cream and the coffee and cocoa powders to make a smooth paste. Slowly add remaining cream, whisking until smooth. Add whiskey, vanilla extract, and sweetened condensed milk; stir to combine. Pour into a 24-oz. jar and keep refrigerated until ready to serve, up to 2 weeks. To serve, pour into a tumbler filled with ice.