Authentic Irish Creme Cocktail

Introduction: Authentic Irish Creme Cocktail

About: I am an artist, and engineer. I try to make at least one thing a day, and I don't think that meals count! I am a Southern style chef, and very educated in music history. I would love to collaborate on anyth…

This is an old recipe I got from an uncle.  He claims that this recipe has been in our family for decades, but he also claims that dogs can't look up or walk backwards... 

1 cup heavy cream
1 can sweetened condensed milk
1 2/3 cup Irish Whiskey 
1 teaspoon instant coffee granules
2 Tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Step 1: 1 Cup Heavy Cream

add to blender -

Step 2: Sweet Milk

add entire can (14 oz) of sweetened condensed milk


Add 1 2/3 cup whiskey - If you are leading an especially curious day or week, add another 1/3 cup!!!

Step 4: Chocolate Syrup and Instant Coffee Granules

add 2 Tbsp of Chocolate Syrup (yes these are one of those items where name brand counts! cheap syrup tastes horrible on everything!)

add  1 teaspoon instant coffee granules

Step 5: X *TRACTS

Add 1 teaspoon almond extract
add 1 teaspoon vanilla extract

Step 6: Baby Put Your Red Hair on Cause We're Goin Out!!

best garnishes:

peppermint stick
mint leaves
nutmeg (pictured)
cocoa powder

Cocktails vs. Mocktails Contest

Finalist in the
Cocktails vs. Mocktails Contest

Homemade Holidays Food Contest

Participated in the
Homemade Holidays Food Contest

Be the First to Share


    • Make It Modular: Student Design Challenge

      Make It Modular: Student Design Challenge
    • Electronics Contest

      Electronics Contest
    • Stick It Challenge

      Stick It Challenge


    I just made this recipe tonight and it is PERFECT:

    Half of a 750 ml. bottle of Bushmill’s Irish whiskey (or a bit more)
    1 14-oz. can sweetened condensed milk (NOT evaporated milk)
    1 cup heavy cream
    4 eggs (warning: raw eggs can be bad for you, but I've never had a problem)
    2 TB. chocolate syrup
    2 tsp. instant espresso
    1 tsp. vanilla extract
    1/2 tsp. almond extract

    Keep refrigerated and is good for at least a month. Shake before pouring.


    Reply 10 years ago on Introduction

    Infact a raw egg is ok aslong as you dont drop any of the shell in. Salmonella grows on the outside of the shell, not the inside.

    I learned that from Ace of Cakes ^_^


    Reply 12 years ago on Introduction

    eek!  eggs!  I haven't ever had a problem with them either - except I just find eggs revolting!! (=  
    Looks like the same recipe other than the eggs...  let me ask , just out of mere curiosity, what do the eggs do for the flavor?  or is it the texture - if you say texture I'm going to lose my breakfast...  (=


    Reply 11 years ago on Introduction

    Oh, just tell youself you did NOT put the eggs in it...... it is better with the eggs, creamier, richer and good for you as well. You will NEVER know the eggs are in there! I promise! I used to have a Pineapple Malted Milk Shake with 3 raw eggs for lunch when I was yound and did not have time to actually eat a meal and plus I was skinny back then. Kept me alive I think.


    11 years ago on Introduction

    Everyone should try this recipe. It is close enough to mine that I know it is fabulous. And when I can not afford Irish Whiskey (or if I just want different) I use the cheapest Vodka the liquor store makes and it is still the most wonderful. Your friends will think you are the smartest hostess in the world with either.

    Mine is a tadge different, but not enough to matter. The eggs make it richer and I don't even buy pasteurized eggs and never a problem. Just make sure cream and eggs are very fresh. I have had a few say it keeps in fridge for up to a month, but it has never lasted me more than a few days.

    1 3/4 C. Irish whiskey
    1 14 oz. can sweetened condensed milk
    1 C. heavy cream
    4 eggs
    2 Tbs. chocolate syrup
    2 tsp. instant coffee
    1 tsp. vanilla extract
    1/2 tsp. almond extract


    Mine has more coffee, and it's specifically instant espresso, and less almond, but that is to someone's taste. The eggs help bind ingredients and give it some richness, and a bit of thickness. Just use fresh eggs that have been kept refrigerated.

    My family's holiday mornings drink of choice also has cream and eggs. It's called a Silver Gin Fizz.

    When you make salad dressing at home (I almost never buy store-bought except for Annie's shitake or goddess dressings), if you beat egg yolk into it, that binds the dressing components and makes it a bit creamy.