Obviously, the brand name version of this Homemade Irish Cream Liqueur is easy to buy. But making it yourself is remarkably simple and you have the added benefit of being able to control the ingredient proportions. So, if you want to make it less alcoholic, then go right ahead. Or more alcoholic (there’s no judgement here).

You could also add a little chocolate syrup. Or increase the vanilla or coffee.

Whatever you choose to do, just make sure that your whiskey is Irish.

And that you use good quality vanilla extract.

I use Nielsen-Massey Pure Vanilla Extract. This is my favorite vanilla and Nielsen-Massey Pure Vanilla Extracts and Paste use premium, hand-selected beans and a cold extraction process that preserves vanilla’s flavor compounds to ensure a full, sweet, and creamy flavor profile with velvety after-tones. And it’s family owned and operated. (Full disclosure: they did send me some of their vanilla in exchange for a post).

I don’t have a lot of advice for you with this recipe, as it really is as simple as it sounds. Just place all the ingredients in your blender and let it do it’s thing for a minute or two. Then taste your finished product and adjust any of the flavors, if you want. The glycerine in the recipe can be left out without affecting the taste, so don’t worry if you don’t have it. It simply enhances the feel of the Irish Cream.

Now, even though this Homemade Irish Cream Liqueur doesn’t contain any fresh dairy, please store it in the fridge. And while the alcohol in the whiskey will help to preserve it somewhat, don’t keep it for too long. If you think you aren’t going to get through this much in a week or two, then you can always use a smaller tin of evaporated milk, half a tin of condensed milk and adjust the other ingredients accordingly. Then use the remaining condensed milk for one of my traybake recipes, like these Fifteens.