Homemade Irish Cream Recipe

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Pouring Bottle1 can Eagle Brand milk
4 eggs, beaten well
4 oz. Irish whiskey
1 1/2 tsp vanilla
1/4 tsp. coconut extract
1 TBS Hershey’s chocolate syrup


  • Combine all items, mixing well, and store in refrigerator.

*Source: community cookbook

From the official eaglebrand.ca site, I found another recipe (including an option for an alcohol free version):

Smooth ‘n Sinful Liqueur

1 can (300 mL) Regular or Low Fat Eagle Brand
1 to 1 1/2 cups (250 to 375 mL) Irish whiskey*
1 cup (250 mL) table cream
1 tbsp (15 mL) chocolate syrup
1/2 tsp (2 mL) coconut extract (optional)


  1. In blender container, combine all items, cover and blend until smooth.
  2. Serve over crushed ice, if desired.


  • Can substitute with 1 cup (250 mL) cold coffee.
  • Can substitute with 1 to 1 1/2 cups (250-375 mL) rum.

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What Readers Are Saying:
9 Comments to “Homemade Irish Cream Recipe”
  1. Kansas A says:

    The first recipe is very close to the one I’ve used for years, I can vouch that it’s excellent! The only thing different is I add whipping cream too and substitute almond extract in place of coconut.
    In my younger days I think we darn near wore out a blender we made this so often! LOL

  2. TipNut says:

    mmmm whipping cream, now that’s sounds good too! I can just picture you working that blender Kansas A, lol!

  3. Mike & Cathy says:

    My wife and I have made this recipe for quite a while now and we really enjoy it. We don’t use raw eggs, instead we use an egg substitute like egg beaters. You can get this relatively cheap from your local Aldie’s (grocery discount store). Also, we use Rum in the recipe instead of Whiskey. BE SURE TO CHILL THE BATCH FOR AT LEAST 4 HOURS BEFORE SERVING. No ice needed that way 🙂

  4. Amy says:

    OH MY!!! I can’t wait to go tomorrow and get the ingredients to make this! I love B*ileys!!

  5. Kate says:

    I think I’d prefer the almond extract – thanks for the tip. I’m a big Irish Cream fan and am delighted to have this recipe! Thanks for sharing, everyone!

  6. Michelle says:

    I would like to make this…..However, I don’t know about the raw eggs, or the eggs substitute…??……..I would like to leave that out….What do you think…??

    • Liz says:

      I have made this with the egg substitute. The “egg beaters” are pasturized and that way you don’t have to worry about getting sick, where as even if you use fresh eggs, you still have that worry.

  7. Veronica says:

    This is a good recipe but I prefer to substitute Scotch for Irish Whiskey. Gives a wee kick to it but doesn’t really change the flavour. I find single malt Scotch is the best.

  8. Jean says:

    How long can the Irish cream be kept in the refrigerator. Sounds delish.

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