irish cream

It only takes three ingredients to make this Baileys Grasshopper which is light and refreshing.

Baileys Grasshopper

green creme de menthe

white creme de cacao

Baileys Irish Cream

Step 1Add ice and all ingredients to a...

Step 1Add ice and all ingredients to a shaker. Mix together and serve over ice.

Serve this dreamy homemade Irish cream liqueur chilled over ice, or stir it into coffee, black tea, rooibos, or chai. Or pour it into a tasty shake along with vanilla ice cream, cocoa powder, and a banana. The ratios of sweet to cream to booze may be different from standard Irish Creams, so add it to taste in cocktails and other recipes. If you don't wish to condense your own milk, don't substitute the canned stuff, as your ratios will be off; rather, try this recipe from Design Sponge. This is a boozy beverage, whose flavor comes through when mixed, so feel free to dial down the whiskey if you prefer.

Homemade Irish Cream Liqueur

milk

sugar (preferably organic cane sugar)

vanilla

heavy cream

almonds

cacao nibs

coffee beans

sea salt

Irish whiskey (such as Jameson)

Combine the milk, sugar and vanilla bean in a large, heavy-bottomed saucepan. The more surface area, the faster the milk will reduce, so use a large saucepan or even a soup pot if you like. The heavier the pot, the less likely the milk is to scorch. Bring the milk to a simmer over medium heat, stirring very frequently, scraping the bottom and sides of the pot to prevent the milk from burning. When the milk has reached a simmer, reduce the heat to low and continue to cook, stirring frequently, until the mixture has reduced to between 2 1/4 and 2 1/2 cups. You can speed the process up to about half an hour by keeping the heat at medium and stirring constantly, or you can reduce the heat to very low and give it a stir every few minutes, which will make the process take a couple of hours.

When the milk has reduced (pour it into a heatproof measuring pitcher to check), stir in the cream, almonds, nibs, coffee beans and salt. Continue to heat the mixture until steaming, stirring occasionally, then remove from the heat, cover, and steep for 10 minutes.

Strain the milk mixture through a fine mesh strainer and let cool slightly for 5-10 minutes, stirring occasionally to release the heat (this prevents the whiskey from curdling the mixture when you add it). Optionally whiz the mixture with an immersion blender (this helps prevent the fat from the dairy from clumping up in the fridge). When the mixture has cooled slightly, stir in the whiskey.

This liqueur is not shelf-stable, so pour it into jars or bottles and store in the fridge. It should keep for at least a month. (If I can make it last that long, I'll update this post with an official shelf life!) Cheers.

This classic poundcake has a boozy twist that’s perfect for parties, St. Patrick’s Day and beyond. Irish cream liqueur — a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings — is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you’d like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners’ sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.

Irish Cream Poundcake

Nonstick cooking spray

unsalted butter (2 sticks), at room temperature

all-purpose flour,

145 grams light brown sugar

granulated sugar

eggs,

baking powder

fine sea salt

Irish cream

confectioners’ sugar

Irish cream, plus more as needed

Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.

In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.

Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.

Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.

First off, before we dive into a little background on this badass Blowjob Shot recipe, here are some other cocktail recipes you&#8217;ll probably enjoy: <a target="_blank" href="http://www.yahoo.com">the Blue Kamikaze Shot</a>, <a target="_blank" href="http://www.yahoo.com">the Blue Hawaiian Shot</a>, <a target="_blank" href="http://www.yahoo.com">Cinnamon Roll Shooters</a>, <a target="_blank" href="http://www.yahoo.com">Crack Pipe Shots</a>, <a target="_blank" href="http://www.yahoo.com">Creamy Sex on the Beach Shooters, </a>, and <a target="_blank" href="http://www.yahoo.com">Deadpool Shots. </a> OK, now let&#8217;s jump into this Blow Job shooter recipe, which isn&#8217;t necessarily <a target="_blank" href="https://en.wikipedia.org/wiki/List_of_IBA_official_cocktails">IBA approved</a>, but is still a classic. In regards to how the shot is to be drunk, <a target="_blank" href="https://www.urbandictionary.com/define.php?term=Blow%20Job%20shot">Ubran Dictionary notes</a> that &#8220;After the shot is made, the drinker can do a liptease, and lick some of the cream off the top.&#8221; Urban Dictionary also notes says that the drinker is supposed to place his or her hands behind his or her back, lean over, and take the shot using only his or her mouth. Even <a target="_blank" href="https://www.wikihow.com/Make-a-Blow-Job-Shot">the wikiHow for Blowjob shots</a> recommends doing it this way. While it&#8217;s not essential to take the shot this way, it is the traditional way to take the shot. Also, on rare, raunchy occasion, the shot is placed in the open fly of somebody&#8217;s unzipped pants. (We don&#8217;t necessarily encourage this, just letting you know.)

Blowjob Shots

Part Amaretto

Part Coffee Liqueur

Part Irish Cream

Whipped Cream

Sweet (no surprise there), with good body and a pleasing mixture of flavors! The whipped cream is mostly for hedonistic satisfaction, but they're fun to order - especially from a pleasant looking barmaid who smiles and knows the ingredients for the concoction.
Warning! They tend to be way overpriced, and know that you are too embraced to question the 5-8 dollar price tag.
(Wish I tasted that good! I'd probably get more blowjobs! 😃

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Make your own Homemade Irish Cream Coffee Creamer in just 20 minutes that tastes even more amazing than your favorite from the store.

Homemade Irish Cream Coffee Creamer

half-and-half

sugar

vanilla extract

almond extract

cocoa powder

instant coffee granules

Place cocoa powder and coffee granules in a large mixing bowl. Set aside.

In a medium saucepan, add milk and half-and-half and heat to steaming.

Add sugar to milk mixture, and stir to combine. Return mixture to steaming but NOT boiling.

When mixture is hot, remove from heat. Add vanilla extract and almond extract and stir to combine.

Pour hot mixture into bowl with cocoa powder. Whisk to combine.

Transfer to a container with lid. Store in refrigerator, and shake before use.

Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving

Mudslide

dark chocolate

milliliters coffee-flavoured liqueur

vodka

Irish cream liqueur

milliliters double cream

Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.

Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.

Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.

Fudgy chocolate brownies with the great flavor of Irish Cream!

Irish Cream Brownies

all purpose flour

salt

chocolate chips

unsalted butter

brown sugar

eggs

Irish Cream Liqueur

(½ stick) butter

whipping cream

powdered sugar, (sifted)

Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, line with parchment paper and spray the paper too.

In a medium bowl, whisk together the flour, salt and baking powder; set aside.

In a large microwave-safe bowl, add the chocolate chips and the butter. Microwave in bursts of 30 seconds until the butter is melted and the chocolate begins to melt too. Whisk the chocolate into the butter until nice and smooth. Let it cool down for a few minutes.

Use an electric hand mixer to add the sugar, Irish Cream and eggs to the chocolate mixture and beat until mixed well. Add the dry ingredients, and beat just until combined.

Scrape the brownie batter into the prepared pan. Bake for 40 minutes, or until the top cracks slightly and a toothpick instead into the center comes out slightly gooey on the bottom of a toothpick. Remove the brownies from the oven and immediately brush the warm brownies with more Irish Cream. Let the brownies cool.

PREPARE THE BROWNIES:

Place the butter in a saucepan and heat until melted. Remove from heat and add the Irish Cream and whipping cream. Whisk in the powdered sugar. Pour the frosting on top of the brownies and quickly spread the frosting evenly to the edges to cover the brownies completely. Refrigerate until set. Chilled brownies are easiest to cut. Store brownies in a covered container. They&#039;re best if eaten within a couple of days.

PREPARE THE FROSTING:

Ghostbusters movie fans need to check out these Ghostbusters shots 'cause they're basically as good as the movie. These awesome green shooters combine melon liqueur, Peach Schnapps, and Irish cream, and are so delicious they&#8217;re frightening.

Ghostbusters Shots

Part Melon Liqueur

Part Peach Schnapps

Drop Irish Cream

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This delicious and easy recipe begins with a cake mix.&nbsp; Don't let that sway you... it's a very popular recipe.&nbsp; It's so good with generous dose of Bailey's Irish Cream glaze brushed on too!

Irish Cream Bundt Cake

pecans

box yellow cake mix

vanilla pudding mix

water

vegetable or canola oil

Irish Cream liqueur

(1 stick) butter

white sugar

Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan.

Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.

Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Irish Cream.

Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.

https://embed.mediavine.com/videos/ebewlzyozahjmozrzfjz

Irish Cream Bundt Cake recipe made easy with a doctored up cake mix and sweet Baileys Irish Cream glaze.

Baileys Cheesecake has a delicious chocolate cookie crust topped with Irish cream-spiked cheesecake filling and ganache layers.

Baileys Cheesecake

Oreo cookies, crushed into crumbs

unsalted butter, melted

cream cheese, room temperature

eggs; room temperature

Preheat oven to 325°F. Tightly wrap a 9-inch...

Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.

Mix together the crust ingredients and press into...

Mix together the crust ingredients and press into the bottom of your pan.

Bake in preheated oven for 8 minutes and...

Bake in preheated oven for 8 minutes and cool completely on a wire rack.

Begin to boil a pot or kettle of...

Begin to boil a pot or kettle of water for the water bath.

In the bowl of your stand mixer fitted...

In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.

Pour batter into prepared crust. Place pan into...

Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake 55-60 minutes, the edges will appear to...

Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.

After one hour has passed, carefully remove the...

After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.

Before serving, prepare the ganache.

In a small saucepan over medium heat, warm...

In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

Place chocolate chips in a heat safe bowl.

Pour the hot cream over the chocolate and...

Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.

Whisk the cream and chocolate until smooth and...

Whisk the cream and chocolate until smooth and thoroughly combined.

Stir in Baileys Irish Cream until incorporated allow...

Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.

Pour ganache over chilled cheesecake and spread into...

Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.

Baileys Irish Cream Pie

shortbread cookies ((20 Lorna Doone cookies) (150 grams))

unsalted butter, (melted)

Bailey’s Irish Cream

espresso powder, (optional)

white chocolate, (chopped)

cream cheese, (softened)

heavy whipping cream

sugar, (sifted)

White chocolate curls for garnish, (optional)

Preheat oven to 350°F. In the bowl of a food processor, pulse the cookies until crumbled. Add the almonds and pulse 4-5 times in quick bursts. Pour in the melted butter and pulse just until combined.

Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 20 to 30 minutes. Bake until lightly browned and set, about 10 minutes. Cool while preparing the filling.

To prepare the crust:

In a small microwave safe bowl, heat the Irish cream and espresso powder in the microwave on high power for 30-seconds. Repeat for 15-second intervals until the Irish cream is steaming, but not boiling. Add the chopped white chocolate to the hot Irish cream and set aside, stirring occasionally, until all chocolate is melted and the mixture is cooled.

In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, cream cheese, white chocolate mixture, 3 tablespoons of cream and vanilla. Beat on low speed until combined. Increase the speed to medium-high and whip until fluffy, about 1 minute more. Transfer to a large mixing bowl and set aside.

In the now empty mixing bowl, beat the remaining whipping cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and beat until soft to medium peaks form, about 3 minutes. Using a spatula, fold one-third of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until blended. Pour into the prepared pie crust.

Refrigerate until set, about 6 to 8 hours. When ready to serve, prepare the topping.

To prepare the filling:

Whip the cream until foamy. Add the powdered sugar and vanilla and beat on high until firm peaks form. Spoon into a pastry bag and pipe onto the pie or dollop in a mound. Garnish with white chocolate curls, if desired.

Refrigerate leftovers.

To prepare the topping:

For all those lovers of Girl Scout cookies and booze out there, we have these super delicious Girl Scout Cookie Shots. These little dessert shooters combine coffee liqueur, Irish cream, and Peppermint Schnapps, and accompany Girl Scout cookies perfectly.

Girl Scout Cookie Shot

(15 milliliters) Coffee Liqueur

(15 milliliters) Irish Cream

(15 milliliters) Peppermint Schnapps

Nom, nom, nommey! I made this for me and the wife after a long day of yard work. The peppermint gave us a nice cool feeling inside 😎 and it tasted delicious. I’m pretty sure I doubled because, well just because.

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Homemade Irish Cream Liqueur tastes better than the real thing! A bottle makes a lovely gift, and it&#x27;s perfect for celebrating St. Patrick&#x27;s Day or enjoying a nightcap anytime of the year.  

espresso powder

heavy cream, divided

sweetened condensed milk

Irish whiskey

In a 1-quart pitcher or mixing bowl with...

In a 1-quart pitcher or mixing bowl with a spout, whisk together cocoa powder, espresso powder and a splash of heavy cream. Whisk in more cream a little at a time, until it reaches the consistency of a paste.

Whisk in the sweetened condensed milk, vanilla and...

Whisk in the sweetened condensed milk, vanilla and Irish whiskey. Stir in the remaining heavy cream.

Pour or decant with a funnel into a...

Pour or decant with a funnel into a 1-quart carafe or bottle. Store in the refrigerator, covered, for up to 2 weeks.

This apple crisp is perfect for St. Patrick&#39;s Day, or any day!

Irish Apple Crisp

lemon juice

¾ cup packed light brown sugar, (divided)

cinnamon

cardamom

Irish oatmeal

unsalted

walnut pieces, (toasted)

cream

Preheat the oven to 375°F. Spray a 11x7 inch baking pan with nonstick spray.

In a large bowl, toss the apples with the lemon juice, Then mix in ¼ cup sugar, whiskey, cinnamon, cardamom and salt. Scoop the apples into the prepared dish and scrape the juices on top.

Top 21 irish cream recipes from across the web

The most viewed irish cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Mudslide

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Irish Cream Bundt Cake

Baileys Cheesecake

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Top 21 irish cream recipes from across the web

The most viewed irish cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baileys Grasshopper

Homemade Irish Cream Liqueur

Irish Cream Poundcake

Blowjob Shots

Homemade Irish Cream Coffee Creamer

Mudslide

Irish Cream Brownies

Ghostbusters Shots

Irish Cream Bundt Cake

Baileys Cheesecake

Baileys Irish Cream Pie

Girl Scout Cookie Shot

Homemade Irish Cream Liqueur

Irish Apple Crisp

Irish Meat Pies

RUMCHATA CARAMEL MARTINI

Heavenly Homemade Irish Cream Rich ...

Irish Cream Chocolate Truffles

Bailey's White Russian Recipe

Cinnamon Creme Cocktail

Chocolate Souffle Cake with Irish C...

The most viewed irish cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine