Minty Irish Cream Liqueur

I make this liqueur every year around the holidays. It’s just the thing for stirring into hot chocolate or enjoying on its own in front of a roaring fire. For a Southern-inspired version, try substituting bourbon for the Irish whiskey. This recipe can easily be doubled or even tripled (just process it in batches in the blender). Consider making a huge batch and dividing it among small, pretty bottles to give as gifts or stocking stuffers.

Recipe reprinted with permission from EDIBLE DIY © 2012 by Lucy Baker, Running Press, a member of the Perseus Books Group.

Minty Irish Cream Liqueur

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 14-ounce can sweetened condensed milk 2 tablespoons chocolate syrup or melted semisweet chocolate
    1 cup Irish whiskey 1 teaspoon instant espresso granules
    2/3 cup crme de menthe, preferably white, not green 1 teaspoon pure vanilla extract
    1 cup half-and-half


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Combine the sweetened condensed milk, Irish whiskey, crème de menthe, half-and-half, chocolate syrup, espresso granules, and vanilla extract in a blender. Blend until the mixture is smooth and the ingredients are well combined, 1 to 2 minutes. Pour the liqueur into bottles, seal, and store in the refrigerator for up to a month.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving