Coffee Irish Cream Liqueur

Skip the pricey bottles and make your own coffee Irish cream at home in literally one minute.

This classic recipe combines whiskey with coffee liqueur and instant coffee for a double hit of rich, roasted flavor.

Sweetened condensed milk and half-and-half make it silky and indulgent, perfect for sipping over ice or stirring into hot coffee on a chilly evening.

Mix it up in a jar, give it a good shake, and keep it cold until you’re ready to pour.

Pro Tips

• Use good whiskey: You’re drinking this straight or nearly straight, so cheap whiskey will taste harsh. Mid-range Irish or bourbon works great.
• Shake thoroughly: The instant coffee needs to dissolve completely. Shake for at least 30 seconds until everything is smooth and blended.
• Store in a sealed bottle: This keeps for up to 2 weeks in the fridge. A mason jar or swing-top bottle works perfectly.
• Serve ice cold: The colder it is, the smoother it tastes. Pour over ice or keep the bottle in the coldest part of your fridge.

Variations

• Extra strong coffee: Double the instant coffee to 2 teaspoons for a bolder, espresso-like kick.
• Vanilla twist: Add 1 teaspoon vanilla extract for a sweeter, more dessert-like cream.
• Mocha version: Stir in 2 tablespoons chocolate syrup for a coffee-chocolate liqueur that tastes like liquid tiramisu.