This recipe makes a very rich, delectable adult beverage. Everyone enjoys it at gatherings! Although I typically prepare it for Christmas and Easter, it is delicious all year long! Serve this beverage over ice and top with whipped cream or a candy cane for decoration.
| Prep Time: | 8 hrs 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 8 hrs 20 mins |
| Servings: | 24 |
| Yield: | 24 2-ounce servings |
Ingredients
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons chocolate-flavored syrup
- 2 ½ tablespoons instant coffee granules
- 16 fluid ounces non-dairy creamer
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ¼ cups brandy
Instructions
- In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
- Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight.
- Strain the Irish Cream through a cheesecloth, then serve.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Reviews
Perfect holiday drink
Left out raw eggs
I made it without the eggs and using half and half instead of non dairy creamer—I gave it as gifts and people have already had requests for a repeat gift for next year!
I’ve been making a very similar Irish Cream recipe for more than 25 years and use it for gifting with instructions on the bottles/mason jars. (Shake well before each use and keep refrigerated) All this doom and gloom about using raw eggs is silly. It’s the 21st century people and we now use science over myth! The facts are that good amounts of alcohol have pathogen killing abilities so when you make this recipe keep in mind as long as you store it properly in a refrigerator it will last up to 6 weeks. That’s right six weeks. And that’s only because the cream will eventually turn rancid NOT the eggs. The Laboratory of Bacterial Pathogenesis and Immunology at Rockefeller University conducted experiments making eggnog using deliberately contaminated eggs with the equivalent amounts of salmonella found in up to 10 bad eggs. The results proved again and again that the longer the eggnog was aged (after 3 weeks) the results were complete sterilization of salmonella. Of course you don’t want to use bad eggs to start with but using fresh eggs will be fine and VERY safe. I use 1 1/2 cups of Irish whiskey but brandy is just as good. Another tip I’d like to add is to use real cream (whipping or half/half) and an electric beater on low while slowly adding the alcohol. The cream and the slow add will prevent separation. It also makes the drink nice and thick. Cheers
I have been making this recipe for years and love it. I often give it for gifts in inexpensive containers at Christmas gatherings. As for the eggs, I have switched to using Eggbeaters as they are pasteurized. The taste is the same and I don’t worry about anyone getting sick on raw eggs. I also changed up the liquor a little. One year I was using up some open bottles of alcohol I had in the house. Ran out of brandy so I added whiskey to finish off the amount needed. I will never go back to making it with just brandy again.
This is good but it tastes a little more like chocolate milk then Irish Cream – a little more brandy helps
Please be very careful when serving anything with raw eggs. You risk illness from Salmonella, among other things. This recipe can be prepared with pasteurized eggs, which come in liquid form in cartons in the refrigerated case at the grocery. This shouldn’t alter the taste at all, and there is no risk of illness!
Pretty good, but I wish there was something other than sweetened condensed milk that I could use because I think it makes it smell a little like baby formula, and for me that detracts slightly from the taste. Also, while it’s a lot cheaper than the original, it’s not much cheaper than knock-offs unless you keep most of the ingredients on hand all the time.
Delicious!!! I wanted to try this since Baileys can be expensive and I’m glad I did. I like this much better than store bought because you can make to your taste. Reading other reviews and recipes, I used whiskey instead since that is what I had on hand and it turned out awesome. In fact it was so good I’m not sure I’ll try with Brandy. Definately a must try recipe.
Great recipe tasted even better than bailys
I have made this before and loved it. Has any one made it with wine?? I m making my own wine and have had wine based Irish Cream and they were really good. Help anyone have any ideas?? I have made it once and am going to try it again but any imput would be greatl!!
My household served this on Christmas and it was a hit. This is great, tasting sort of like Kahlua. I blended it as called for and strained, but didn’t seem to need to. The blending seemed to do the job. Next time I will try the fat free H&H instead of the nondairy creamer and save the fat! Lots of calories, but tastes oh-so-good. Everything else I used as called for (fat free condensed milk tho). Will use again and again.
We served this at our annual Christmas party and it was a big hit!! I also used the fat free condensed milk and fat free half & half which didn’t affect the flavor at all.I will make this again & again for many different occasions
This is absolutely amazing, I think I like it better then the original. I will be making some for each of my children, (they are all in their 40’s). The only thing I warn anyone about it is, that it contains raw egg. It has not stopped anyone from having some. Simply DELICIOUS.
This is absolutely amazing, I think I like it better then the original. I will be making some for each of my children, (they are all in their 40’s). The only thing I warn anyone about it is, that it contains raw egg. It has not stopped anyone from having some. Simply DELICIOUS.
i have been making this for years with a few differences. i use a good quality chocolate fudge sauce, fat free condensed milk, 8 oz half and half, 8 oz heavy cream, 4 eggs and 1/2 bottle jameson’s irish whiskey. even with the eggs it lasts for weeks. it is delicious in coffee!
Nice! It was better than I expected! I used fat-free half&half and far-free sweetened condensed milk. I didn’t have the coffee, so I used a splash of Tia Maria. It’s not what you’d buy in the store, but I wasn’t expecting that (I was expecting much worse since I stuck in all the fat-free ingredients). But it’s really good!
does anyone know how long this is good for? do the egg yokes make it good for only a couple of days?
Best with all organic ingredients
I’ve been making the Homemade Irish cream for years…my recipe is a bit different, whiskey instead of brandy, coconut extract instead of almond, and whipping cream instead of non-dairy creamer. We call it the “fat maker”. LOL…i think I will try the non-dairy this year.
I have made this for Christmas for the past two years and it’s always a hit! I don’t blend for 12 minutes (maybe a type-o) just until everything it mixed together.