The making of homemade Irish Cream has been a tradition in my family for as long as I can remember. My parents made it, I now make it and I’m sure someday my kids will make it. The “ancient” recipe includes the use of raw eggs. Most Egg Nog contains raw eggs as well. I’ve never thought twice about drinking it, and I’ve never known anyone to become ill from partaking in a nip or two. [Well…aside from a hangover…but that doesn’t count!] But, the use of raw eggs got me to thinking…a dangerous sport for me 😉 Through a little investigative work I found information that the alcohol “tempers” the eggs. Long story short, the alcohol makes the eggs safe to drink.
However, knowing there will still be nay-Sayers among the general population, I found an alternative recipe omitting eggs altogether. A taste test ensued. Hiccup, hiccup 😉 The results? The eggs won. Hands down. Now, I’m fully aware that one typically “likes” what they’re accustomed to…whether it’s Mom’s meatloaf, Nonna’s Sunday gravy, etc. But I really feel the recipe we’ve used all these years stands the test of time. I’m not saying the alternative recipe is bad…the original is our preferred.
I’m including both recipes so you can conduct your own taste test. Just like the famous Bailey’s Irish Cream, you can enjoy this multiple ways. On the rocks, a straight-up shot, added to coffee or even added to recipes [I’ve made an outstanding cheesecake using Bailey’s!]. That recipe can be found at the blog Baked In. Click here.
Now for the differences besides taste: the egg-less version is darker and stronger. It “separated” rather quickly [within minutes] in the bottle. In all fairness, the directions do say “Shake before serving”. The recipe indicates it will keep for 2 years. It is the version on the left shown below. The egg version is thicker and will separate over time [1 week or so]. I always give this version a little shake before pouring. The egg version does have an expiration date. Since both eggs and heavy cream have expiration dates, I go with whichever comes first. It is the version on the right pictured below.
Which version to make? The choice is yours… I use a blender to create this delightful concoction, then pour into bottles. Both versions require refrigeration.
Homemade Irish Cream 1
1 Tablespoon chocolate syrup
1 teaspoon instant coffee
1/2 teaspoon coconut extract
1 can [12 ounces] sweetened and condensed milk
2 cups heavy cream [whipping cream]
8-10 ounces Irish Whiskey
Directions: Blend 1st 4 ingredients [eggs, chocolate syrup, instant coffee, coconut extract] well. Add remaining ingredients [sweetened & condensed milk, heavy cream, Irish Whiskey], blend well. Store in sealed containers in the refrigerator.
Homemade Irish Cream 2
1 12 ounce can evaporated milk
8 ounces Irish Whiskey
2/3 cup granulated sugar
1 Tablespoon chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon instant coffee
Directions: Combine all of the ingredients in a blender and mix well until the sugar is completely dissolved. Store in the refrigerator in a sealed container. Shake before serving.
Notes:  I do on occasion substitute Scotch for the Irish Whiskey with fantastic results. In fact, many people in my family actually prefer the Scotch version.  Homemade Irish Cream is a fantastic hostess gift. It is my “go-to” get me in the door gift. It has yet to be refused. Cheers!
Homemade Irish Cream 2 recipe can be found here.