Irish Cream Recipes
HOMEMADE IRISH CREAM
Add some creamy goodness to your cup of joe with a splash of this alcohol-free version of the Irish favorite. -Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Time 10m
Yield 3-1/3 cups.
Number Of Ingredients 10
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator., For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired.
Nutrition Facts : Calories 165 calories, Fat 11g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
IRISH CREAM DREAM
Steps:
- Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping.
- In a large bowl, whisk heavy cream with sugar until soft peaks form. In a separate large bowl, add the espresso powder and condensed milk and blend until espresso powder is dissolved. Whisk in Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.
ORIGINAL IRISH CREAM
Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.
Provided by Mom
Categories Drinks Recipes Liqueur Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 15.4 g, Cholesterol 28.7 mg, Fat 7.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 38.5 mg, Sugar 14.6 g
IRISH CREAM
I got this recipe from a friend I used to work with - I first made it to bring to a Christmas party at a friend's house, and everyone was amazed when they found out it wasn't Bailey's. If you can't find pasteurized eggs, the appropriate amount of Egg Beaters makes a great substitute.
Provided by ChrisMc
Categories Beverages
Time 5m
Yield 1 fifth (750 mL bottle)
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender.
- Store in a dark bottle in the refrigerator.
Nutrition Facts : Calories 3318.6, Fat 69.8, SaturatedFat 37, Cholesterol 1028.6, Sodium 1093.9, Carbohydrate 318.2, Fiber 1, Sugar 305.7, Protein 69.6
IRISH CREAM
This cream liqueur is equal parts delicious and indulgent--serve it on the rocks or alongside your next round of after-dinner coffees for use as milk and sweetener with an extra kick.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 5m
Number Of Ingredients 7
Steps:
- In a blender jar, combine cream, condensed milk, cocoa powder, espresso powder, vanilla and whiskey; process until smooth. Pour into serving glasses filled with ice, or refrigerate in an airtight container for up to 2 weeks.
HOMEMADE IRISH CREAM
Our homemade Irish cream recipe is delicious over ice and the perfect way to end your Christmas dinner. It also makes a fabulous gift for friends and family
Provided by Sara Buenfeld
Time 12m
Yield Makes approx 1 litre/1¾ pints
Number Of Ingredients 5
Steps:
- Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and whiskey until smooth. Stir in both pots of cream until well mixed.
- Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.
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- Have ready enough mason jars with sealable lids, or smaller bottles with caps or stoppers, to hold 3 ½ cups (825 mL).
- Heat the cream over medium heat with the cinnamon stick, until it is just below a simmer. Add the chocolate and whisk until it has fully melted into the cream. Whisk in the instant coffee and vanilla.
- Remove the pan from the heat and let the cream mixture cool for about 15 minutes (this allows the cinnamon to infuse a little more). Whisk in the condensed milk and whiskey.
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