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Irish Cream

Irish Cream

30 minutes

4 Cups

Irish Cream

Irish Cream


1 cup light cream

1 can Eagle sweetened condensed milk (14 oz.)

1 2/3 cups Irish whiskey

1 teaspoon instant coffee

2 tablespoons hershey's chocolate syrup

1 teaspoon vanilla extract

1 teaspoon almond extract


Combine all the ingredients in a blender set on high speed for 30 seconds.

Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool.

Be sure to shake the bottle well before serving. Makes 4 cups.

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