Easy Irish Cream Recipe

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Easy Irish Cream Recipe photo by Taste of Home

Easy Irish Cream Recipe

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Stir up this fast and easy recipe for a potluck brunch. There's plenty of coffee flavor in every cozy cup.—Anna Hansen, Park City, Utah

Recommended: Homemade Coffee Shop Drinks

MAKES:

10 servings

TOTAL TIME:

Prep/Total Time: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

10 servings

TOTAL TIME:

Prep/Total Time: 15 min.

Ingredients

2 cups half-and-half cream
1 can (13.4 ounces) dulce de leche or sweetened condensed milk
1-1/4 cups Irish whiskey
1/4 cup chocolate syrup
2 tablespoons instant coffee granules
2 teaspoons vanilla extract
Hot brewed coffee or ice cubes

Directions

Pulse all ingredients in a blender until smooth. Stir 1-2 tablespoons into a mug of hot coffee, or pour over ice. Yield: 5 cups.

Toasted Hazelnut Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1½ cups hazelnut liqueur and 2 Tbsp. instant coffee granules in a blender until smooth. Makes about 5 cups.

Butter Mint Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1½ cups peppermint schnapps and 2 Tbsp. butter extract in a blender until smooth. Makes about 5 cups.

Salted Caramel Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1½ cups butterscotch schnapps and ¼ tsp. salt in a blender until smooth. Makes about 5 cups.

Chocolate Covered Cherry Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1-1/4 cups amaretto and ½ cup chocolate syrup in a blender until smooth. Makes about 5 cups.

Test Kitchen Tips

Break the rules and make this creamy treat with whatever liquor tickles your fancy. Rye and rum are great alternatives. True, it won't technically be Irish anymore, but let's not argue semantics!

To make this extra special for gifting, try making your own homemade vanilla extract. Split 2 or 3 whole vanilla beans lengthwise and add to a glass jar with a tight-fitting lid. Cover with 1 cup of vodka and store at least 2 weeks at room temperature, shaking periodically. Makes a great gift itself.

Originally published as Easy Irish Cream in Breakfast & Brunch Bookazine 2016, p9

Nutritional Facts

1/2 cup: 415 calories, 21g fat (13g saturated fat), 79mg cholesterol, 116mg sodium, 35g carbohydrate (34g sugars, 0 fiber), 4g protein.

Ingredients
Directions

2 cups half-and-half cream
1 can (13.4 ounces) dulce de leche or sweetened condensed milk
1-1/4 cups Irish whiskey
1/4 cup chocolate syrup
2 tablespoons instant coffee granules
2 teaspoons vanilla extract
Hot brewed coffee or ice cubes

Pulse all ingredients in a blender until smooth. Stir 1-2 tablespoons into a mug of hot coffee, or pour over ice. Yield: 5 cups.

Toasted Hazelnut Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1½ cups hazelnut liqueur and 2 Tbsp. instant coffee granules in a blender until smooth. Makes about 5 cups.

Butter Mint Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1½ cups peppermint schnapps and 2 Tbsp. butter extract in a blender until smooth. Makes about 5 cups.

Salted Caramel Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1½ cups butterscotch schnapps and ¼ tsp. salt in a blender until smooth. Makes about 5 cups.

Chocolate Covered Cherry Cream: Pulse 2 cups half-and-half cream, 1 can (13.4 oz.) dulce de leche, 1-1/4 cups amaretto and ½ cup chocolate syrup in a blender until smooth. Makes about 5 cups.

Test Kitchen Tips

Break the rules and make this creamy treat with whatever liquor tickles your fancy. Rye and rum are great alternatives. True, it won't technically be Irish anymore, but let's not argue semantics!

To make this extra special for gifting, try making your own homemade vanilla extract. Split 2 or 3 whole vanilla beans lengthwise and add to a glass jar with a tight-fitting lid. Cover with 1 cup of vodka and store at least 2 weeks at room temperature, shaking periodically. Makes a great gift itself.

Originally published as Easy Irish Cream in Breakfast & Brunch Bookazine 2016, p9

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