Best Irish Cream Liqueur Recipes

IRISH CREAM LIQUEUR I

Steps:

• Pour all ingredients into a blender and blend on high until mixed. Pour into a sealable container and store in the refrigerator. Serve in shot glasses.

IRISH CREAM LIQUEUR II

Steps:

• Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
• Pour mixture into three 750-ml bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well; serve in small glasses over crushed ice.

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
• Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
• Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

NON-ALCOHOLIC IRISH CREAM LIQUEUR

Steps:

• Put all the ingredients in a large cocktail shaker or jug with a generous handful of ice.
• If using a shaker, shake well until the outside feels cold, then double strain into tumblers. If using a jug, stir well until combined. Serve poured over ice.

HOMEMADE IRISH CREAM LIQUEUR (WITH EGGS)

Steps:

• In a 6 cup blender, at low speed, combine all ingredients.
• Blend until smooth.
• Pour into clean bottles, cap tightly and store in the refrigerator.
• It will keep up to one month.
• Stir or shake well before serving.
• Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
• Recipe makes 44.75oz = 1323.42ml.
• A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.

EAGLE BRAND IRISH CREAM LIQUEUR

Steps:

• Mix all ingredients together in a blender until smooth.
• Keep refrigerated and shake before pouring.
• Store refrigerated for up to one month.
• Makes about 4 cups.
• *Use only clean, uncracked eggs.

REAL IRISH CREAM LIQUEUR

Steps:

• Combine all ingrediants in a blender, and blend until smooth.
• keep in a tightly sealed container.
• Refrigerate for 24 hours before consuming.

IRISH CREAM LIQUEUR

Steps:

• Dissolve coffee ganules in boiling water.
• Using mixer, beat eggs in large mixing bowl for about 3 minutes.
• Add coffee and remaining ingredients to the egg mixture.
• Mix well.
• Strain if desired.
• Pour into air-tight glass container.
• Store in refrigerator from 1 month or more.

BAILEY'S IRISH CREAM LIQUEUR

Steps:

• Combine all ingredients in a blender for 1 minute.
• Let stand overnight.
• Bottle the next day.

BAILEY'S IRISH CREAM LIQUEUR (GIFT-GIVING OR FOR YOURSELF!)

Steps:

• In blender, combine all ingredients; blend until smooth.
• Store tightly covered in refrigerator up to one month. (It won't last that long!) Shake bottle well before serving, and return remaining liqueur to refrigerator.
• Note: Use only Grade A, uncracked eggs.

SHEILA'S IRISH CREAM LIQUEUR

Steps:

• Combine all ingredients in blender.
• Blend on high until well mixed and foamy.
• Serve (or freeze for later use).

IRISH CREAM LIQUEUR

Steps:

• Beat or blend all ingredients together. Store in an airtight container in the refrigerator for up to one month.
• This tastes better after it sits for a day, but I can never wait!

IRISH CREAM LIQUEUR

Steps:

• Combine all ingredients and blend until you have a smooth and even consistency.

REAL IRISH CREAM LIQUEUR

Steps:

• Combine all ingrediants in a blender, and blend until smooth.
• keep in a tightly sealed container.
• Refrigerate for 24 hours before consuming.