Easy Homemade Irish Cream Liqueur

Easy Homemade Irish Cream Liqueur


I’m not a big drinker when it comes to alcohol. A beer or a glass or two of wine every few weeks and the occasional vodka and lime-aid when I’m feeling nostalgic (my stepmother loved them back in the day), but straight hard liquor and I don’t get along. Except in my younger days, when we were all stupid about booze, I’ve never understood the drinking to get drunk idea. I mean really… who LIKES a pounding headache and hanging over the toilet for hours? Anyone? Bueller? Anyone?

One thing I do love however, is sweet creamy drinks. Kahlua and cream? I’ll take one! Baileys Irish Cream, straight up? Yep. It’s a weird “I love this in the middle of Winter” thing for me. The problem is affording the bottle. So, years back, I looked for and found about 900000 recipes for it. While it’s not exactly like Baileys, it’s a nice substitute when you either can’t afford the real thing or want something fresher and giftable. This can be poured into small flasks or bottles to make great stocking stuffers for the adults on your list. I’ve worked on this for years and now have it the way i like it. Feel free to change up some of the basics to appeal to you; less alcohol, more if you like a stiff drink, less or more chocolate of coffee, etc, etc, etc.

You also can’t get much easier than this recipe. Technically, you use a blender to mix it all up. but if you don’t have a blender, you could conceivably do this using a whisk. Just make sure you gets the eggs fully incorporated by adding liquids slowly and mixing well. Not matter how it’s done though, this takes five minutes. Tops. And the reward for that time is a really delicious creamy drink!

You know the drill… 🙂

Easy Homemade Irish Cream Liqueur

  • 1 cup middle of the line whiskey (preferably Irish Whiskey if you want to be authentic. I have also used brandy at times to change it up. You could even use run if you’re feeling froggy)
  • 1 14ounce can sweetened condensed milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 teaspoon instant coffee powder
  • 1 tablespoon chocolate syrup (something like Hersheys; the kind you would use in milk)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon coconut flavoring
  1. Pour all ingredients into a blender.
  2. Cover and blend. See how easy that was?
  3. Keep stored, covered, in the refrigerator. Best served cold.

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Easy Homemade Irish Cream Liqueur 2

White Trash Dip (Recipe Re-Do)

White Trash Dip

White Trash Dip

Lovely name, ehh? But since when did I ever try to convince you that I was classy, prim and proper? You love me like I am, right? Low class, strange, and always doing my best (such as that may be) to give you a giggle.

The first time I made this dip was not long after I started the blog. Lately, I’ve been getting quite a few people coming to it and while that makes me happy, it has, yet again, one of those photos that makes me cringe, cry copious tears of embarrassment, and

want to gouge my eyeballs out so that I don’t have to see it again. Yes, it’s that bad. I love the post I made to go with it because it’s one of my funnier ones (has cuss words; you’re forewarned) but I know that the photo makes baby kitten throw themselves off cliffs. So, it was time to remake this one. Partly because I’ve changed it a little over the years and partly, well, that photo *cries more*

This is one of the worlds easiest dips to make. Why is it called white trash, you ask? Because it’s fairly cheap to make and uses canned chili 😀 and because this is so not something you’d serve at a classy party with champagne and caviar. This is more beer, chips and family and friends you love gathered together. Perfect for a game or for family movie night, for a Christmas buffet, what have you.

This is creamy, meaty, a little bit spicy (easy to adjust), cheesy, great for digging into when you have the munchies.

You know the drill…. 🙂

White Trash Dip

  • 1 15 ounce can of your favorite chili
  • 2 8 ounce packages cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 2 teaspoons finely minced jalapeno (omit if you use the typically spicy chorizo, unless you really like the bite) plus extra for garnish
  • 1 lb chorizo sausage, cooked and crumbled (you can also use bacon, which is how I originally posted it)
  • 4 green onions, plus extra for garnish
  1. Preheat oven to 350 degrees. Lightly grease a 2 quart serving dish (I used  a souffle dish). Combine all the ingredients in a large bowl, then scoop into the serving dish. Smooth top.
  2. Bake at 350 until browned on top and bubbly, about 15 to 20 minutes. Garnish with green onions and jalapeno. Serve hot.
White Trash Dip

White Trash Dip

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.