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Irish Cream Liqueur, House (1.875 quarts)

Source:  House, updated December 22, 2014

Glass: Rocks or Snifter

Makes:  1.875-Quarts


For Serving 
  • Ice cubes

Folgers Classic Decaf Instant Crystals (12/2014)


01.  In a 2-Quart measuring glass, thoroughly dissolve coffee crystals in the Irish Whiskey. Taste and adjust coffee flavor. If you add coffee crystals/granules later, they may not dissolve completely which will detract from your finished product.

02.  Add the vanilla and almond extracts to the whiskey mixture; stir well. Cover and set aside in the refrigerator.

03.  Into a 6-cup glass pitcher attached to your blender, add the heavy cream and Hershey's Chocolate Syrup. Cover securely with matching lid and process on Medium to High speed until the color is consistent, about one (1) minute.

04.  Add the Fat Free Sweetened Condensed Milk to blender; process again until the texture and color are consistent, about an additional one (1) minute. 

05.  Use immersible blender to pulverize any remaining coffee granules in the Irish Whiskey you set aside.

06.  Then, pour half (1/2) of the blender mixture into the Irish Whiskey mixture; use immersible blender to incorporate air and distribute the Irish Whiskey evenly.

07. Repeat with remaining blender mixture. 

08. Place funnel with a strainer inside clean, dry screw-top bottle(s); the strainer helps capture any persistent hard coffee crystals / granules.  Pour in Irish Cream, leaving about one-inch (1" US / 2.54 cm) headroom for shaking contents at serving time.

09.  Wipe bottle(s) clean; cap, label and refrigerate. Allow at least twenty-four (24) hours of refrigeration before serving. 

10. To serve, shake vigorously and pour over ice in a rocks glass or snifter.