Homemade Irish Cream Liqueur

Irish Cream Liqueur

• 1 cup Irish whiskey
• 1 tablespoon water — hot
• 1 cup sweetened condensed milk
• 4 large pasteurized shell eggs
• 2 tablespoons vanilla extract
• 2 tablespoons chocolate extract
• 1 tablespoon coconut extract
• 1 tablespoon instant coffee granules

1. Dissolve the Coffee: In a small bowl, stir the instant coffee granules into the hot water for 30 to 60 seconds, until completely dissolved with no visible granules remaining. Let the coffee mixture cool for about 5 minutes.1 tbsp instant coffee granules, 1 tbsp hot water
2. Blend the Liqueur Base: Add the Irish whiskey, sweetened condensed milk, pasteurized eggs, vanilla extract, chocolate extract, coconut extract, and cooled coffee mixture to a blender. Blend on low speed for 20 to 30 seconds, just until the mixture is uniform, creamy, and lightly frothy.1 cup Irish whiskey, 1 cup sweetened condensed milk, 4 large pasteurized eggs, 2 tbsp vanilla extract, 2 tbsp chocolate extract, 1 tbsp coconut extract, coffee mixture
3. Strain and Bottle: Set a fine-mesh sieve over a large liquid measuring cup or pitcher. Pour the liqueur through the sieve and let it drain for about 1 minute. Using a funnel if needed, transfer the strained liqueur into clean, dry glass bottles or jars with tight-fitting lids.
4. Chill: Refrigerate for at least 4 hours before serving. For the smoothest, most integrated flavor, refrigerate overnight.
5. Serve: Shake the bottle gently for 5 to 10 seconds before serving. Pour into approximately 2-ounce portions and serve cold over ice, in coffee, or in a cocktail.