I may not be Irish, but I love celebrating St. Patrick’s Day, and what better way to do it than with homemade Irish cream? This simple recipe is perfect for adding a little something extra to your coffee, whether it’s during the holidays or just because. This recipe makes about three cups, so there’s plenty to share if you’re in the mood for a cocktail night with friends. Once you see how easy it is to whip up your own batch, you might skip the store-bought stuff for good!
How to Make Homemade Irish Cream
Step #2: Pour both shots of hot espresso into the pitcher of your blender, then sprinkle the cocoa powder over the top. Cover the pitcher, set it on the blender stand, and pulse a few times to dissolve the cocoa. In 1974, Baileys, the world’s first Irish cream, was introduced. It quickly became a global sensation with its unique combination of whiskey, cream, and sweet flavors. Cocoa Powder – I recommend using Dutch process cocoa for the best results! Irish whiskey – Don’t skip this! It adds warmth and a smooth kick. For a full list of ingredients and amounts, see the recipe card below. Cocoa Option – Swap the cocoa powder for chocolate syrup for a smoother, creamier chocolate flavor. Enjoy Responsibly. This post and recipe are intended for those of legal drinking age. Don’t Over-Blend – Blend until smooth, but don’t go overboard, or you’ll risk separating the cream.
