Homemade Irish Cream Recipe (Made a Bit Lighter)

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Drink
  • Method: Stovetop
  • Cuisine: Irish


This delicious homemade Irish cream has less fat than the original because of a smart substitution that you won’t even notice. But trust me, it tastes just as good. It’s way cheaper than buying a bottle too!


  • 1 cup milk, divided
  • 2 Tbsp. cornstarch
  • 1 (14 oz.) can sweetened condensed milk
  • ¾ cup whiskey
  • 1 tsp. vanilla
  • 12 Tbsp. hot chocolate powder
  • 1 tsp. instant espresso or coffee powder


  1. Into a 2 cup measuring cup combine 3 tablespoons of the milk with the cornstarch until smooth.
  2. Add enough milk to make up a cup. Pour into a small saucepan and heat over medium stirring constantly until very thick and bubbling.
  3. Remove from heat. (If at any point this mixture clumps up, whisk it to recombine). Scrape the thickened milk into a blender.
  4. Add the sweetened condensed milk, whiskey, vanilla, 1 tablespoon of the hot chocolate powder, and the espresso powder.
  5. Blend until mixed. Taste. Add more hot chocolate powder if desired.
  6. Pour into a container with a tight-fitting lid. Put on the lid and refrigerate until serving.


If you want the full-fat experience, simply omit the cornstarch and substitute heavy cream for the milk. Start by putting the cold cream into a blender and then continue with the recipe.