I have a secret. I’m a big Irish cream fan. Yeah I know I’m pretty sure someone took one look at me they wouldn’t think it, but I am. The lusciousness of the cream and the bite of whiskey scream deliciousness to me. But I’m not talking about any old Irish cream that comes from the liquor store (Caroline’s or actual Bailey’s) I’m talking about the homemade stuff.
We make this every year within our family to cheer the holidays and to be honest I don’t know where this recipe comes from and neither does my Mother. It’s been in our recipe collection for who knows. I think the card is a bit weathered with stains; I’m surprised we don’t have it memorized.
This stuff should be illegal it’s this good, but best of all it’s so incredibly easy!
All you need is a good container for it, a blender and the ingredients. This does have a kick, Baileys has more syrupy sweetness to it compared to this, but trust me once you have a sip you won’t be going back. Note – Because this recipe does contain raw eggs, do not drink it after two weeks. Some people can be skittish of drinking something with raw eggs, so try to use as fresh as you can get (no worse from eating raw cookie dough). K who’s a firm “do not eat raw eggs” person can’t get enough of this drink during the holidays.
Irish Cream with a Kick
- 1 cup Irish Whiskey (I use Jamieson’s)
- 1 cup 18% cream (table/coffee)
- 1 tbsp chocolate syrup
- 1 can condensed milk (I use Eagle Brand)
- 3 eggs
- dash salt
- Place all ingredients in a blender, mix for 30 seconds to a minute or till combined.
- Chill before drinking.
- Keep in an airtight container for approximately 12 days in the fridge.