Homemade Irish Cream Liqueur With Eggs Recipes

HOMEMADE IRISH CREAM RECIPE

Steps:

• To begin making this Irish cream recipe, mix the cream with the coffee grounds, cocoa powder, and vanilla, and place into a large wide-bottomed saucepan. Heat the cream over medium heat until it begins to steam (but before it begins to simmer). Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. (The color of the cream will darken as it infuses with the coffee and chocolate.)
• After 20 minutes of steeping, remove the cream from the heat. Strain the cream through a fine-mesh strainer lined with a few layers of cheesecloth, to catch all the coffee grounds.
• Stir the honey into your strained cream. Then stir in the Irish whiskey.
• Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed container. Store in the refrigerator until ready to use.
• Homemade Irish Cream Liqueur should be used within 2 months. If you won't use it within that time, I'd recommend freezing it to make some tasty Irish Cream ice cream. It will last a bit longer that way!

IRISH CREAM LIQUEUR RECIPE

Steps:

• Gather the ingredients.
• In a blender , combine all of the ingredients.
• Blend on high for 20 to 30 seconds, or until smooth.
• Pour into a bottle using a funnel and seal tightly. Place in the refrigerator to chill for at least 1 day before using.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

DELICIOUS IRISH CREAM (NO EGGS)

Steps:

• In a blender combine all ingredients; blend on high power for about 20-30 seconds.
• Store tightly sealed in the refrigerator.
• Shake well before using.

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.

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.