Homemade Irish Cream

As a child, my mother made this Homemade Irish Cream every year for our annual Christmas party. People would get very, very happy about that. It wasn’t until years later of course that I understood why. This Homemade Irish Cream warms you from the toes up and it’s much, much better than that popular, overpriced brand you buy in the stores. I remember friends and relatives swooning over this drink in the weeks leading up to our annual gathering and I used to think that it must be very difficult to make.

Not so. In fact, it’s ridiculously easy and I’m pretty sure the reason my mother only made it once a year was because it’s not exactly good for you waistline. But it’s Christmas, so we can go ahead and indulge a little, right?

This year, I doubled the recipe you see below and gave it out to friends as gifts (and stashed a bottle in our fridge of course). Yes, my friends love me and yours will too because well, it’s Homemade Irish Cream for heaven’s sake. It’s rich, it’s creamy, it’s loaded with whiskey. Let’s face it, you kind of win at Christmas when you hand your friends their own little bottles of delicious stress-relief.

This does not have quite the shelf life of the stuff you buy in the stores. Make and drink within one week. Pour it in your coffee, over ice, on top of ice cream, in your hot chocolate. You’ll muddle through I’m sure and if you can’t, call your neighbours over for some Christmas cheer.

Homemade Irish Cream

12 oz whiskey
1 tin sweetened condensed milk
10 oz whipping cream
1 1/2 tbsp chocolate syrup
1 tsp vanilla
3 eggs

Blend all ingredients together until mixed but not over blend or it will become too thick. Pour into container. Serve over ice.

Pleasantville note: I like Bushmill’s Irish Whiskey but honestly you can use just about any whiskey in it and it’s still absolutely divine.