Take the classic Irish cream to a whole new level with this butterscotch Irish cream recipe. Rich, creamy and smooth, loaded with butterscotch flavor, and yet not too sweet. This is going to be your next favorite drink.
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Did you know that Baileys is not the only one that made Irish Cream? Ha..! Well, back in university I didn't know that.
I have been making this Irish cream for many years now, but never told anyone why it tasted different and so much better than the original. It was my secret.
Today, I share it with you, but with a warning. Once you have this butterscotch Irish cream there is no going back to anything else. The flavor is so rich, creamy, and heavenly. Like a friend of mine said - it's so exotic and luxurious.
About this recipe
As you can see it's entirely different from the classic recipe. We use evaporated milk instead of condensed milk so its' not too sweet. In addition, I've also reduced the amount of cream because butterscotch is thick and already has cream for consistency. As a result, you get this beautiful butterscotch flavored Irish cream that's rich, creamy, thick, and luxurious.
Now, I don't know about you, but for me, Baileys is not just an after-dinner drink. It's a perfect addition to that cup of coffee, chocolate martini, or hot chocolate. Especially in winter and definitely on Valentine's Day.
Try a splash of Bailey's in creamy desserts like chocolate mousse or Tiramisu. A generous splash of Irish cream over your favorite chocolate cake makes it moist and oh so delicious. Also, have you tried brownies with Irish cream and a dollop of ice cream?
Ingredients and substitutes
- Chocolate syrup - This is a sweet chocolate flavor syrup used on pancakes and waffles. If you do not have chocolate syrup, simply combine 1 tablespoon cocoa powder in hot water with the coffee.
- Coffee - I'm using instant coffee. And yet, I still prefer to mix it in hot water. Since that way, I get the most out of it. If you like an intense coffee flavor use 30 ml of espresso instead.
- Butterscotch sauce - You can use store-bought, and these are readily available in any supermarket these days. BUT you can make some at home in less than 5 minutes (yes!! really - 5 minutes). Get my recipe and video here.
- Evaporated milk - Usually condensed milk is used when making classic Irish cream. And yet, since butterscotch is already sweet and creamy, I use evaporated milk, which is condensed milk without the sugar. Makes sense?
- Fresh cream - I used 38% fat because we want our Irish cream to be heavenly sweet, creamy, and smooth.
Step by step instructions
- n a small bowl, combine instant coffee with hot water - stir until it dissolves. Set aside
- In a bowl or large measuring cup. Combine the butterscotch sauce, chocolate syrup, coffee, and vanilla. Using a whisk works better
- Next, add in the cream followed by the evaporated milk - You can use a hand blender to combine well.
- Lastly, add the whiskey - combine well.
- Pour into sterilized liquor storage bottles (these bottle seal properly so the alcohol won't evaporate)
- Store in the refrigerator for up to two months.
Frequently asked questions
The Irish whiskey of course. So, if you plan to make this Irish cream recipe make sure to use a good Irish whiskey. I'm using Jameson, and prefer that over the others. For example, scotch is a Scottish whiskey, but it's distilled only twice while Irish whiskey is distilled three times. I didn't know that until two years ago.
Baileys and Kahlua, both are creamy and coffee-based liquors. However, Kahlua is stronger in coffee flavor while Baileys is more subtle.
Yes, it needs to be refrigerated at all times. Because it has dairy like condensed milk and fresh cream. Also, Irish cream tastes so much better chilled or over some ice. Ideally, it will last in the fridge for up to 2 months. I have yet to make a batch that has lasted more than a week.
Yes, I do it all the time. If you see in the video I saved some in the bottle with the blue cap before I added the whiskey. I always do that and keep some for my friends who don't drink alcohol. The drink on its own without the whiskey is an absolute treat too.
Yes, you can by reducing milk for a while. BakeAlish has the recipe and video on how to make Baileys without condensed milk.
Ice can dilute Irish cream making it more liquid, and yet Baileys over ice is ubiquitous. I like my Baileys thick and creamy. So I prefer it chilled rather than diluted with ice. Having said that, in winter we have it chilled in the fridge while in hot, humid summers we have it over ice.
Try a splash of Bailey's in creamy desserts like chocolate mousse or Tiramisu. A generous splash of Irish cream over your favorite chocolate cake makes it moist and oh so delicious. Also, have you tried brownies with Irish cream and a dollop of ice cream?
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Butterscotch Irish Cream Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (240 ml) Butterscotch sauce (recipe here)
- 2 tsp Instant coffee (use espresso for stronger coffee flavor)
- 4 tablespoon Hot water
- 2 tablespoon Chocolate syrup (or 1 teaspoon cocoa powder)
- 1 can (354 g) Evaporated milk
- ½ cup (120 ml) Fresh cream
- 1 teaspoon Vanilla extract
- 1 cup (250 ml) Irish Whiskey (or similar (you can add less or more) )
Instructions
- In a small bowl, combine instant coffee with hot water - stir until it dissolves. Set aside
- In a bowl or large measuring cup. Combine the butterscotch sauce, chocolate syrup, coffee, and vanilla. Using a whisk works better
- Next, add in the cream followed by the evaporated milk. You can use a hand blender to combine well.
- Lastly, add the whiskey - combine well.
- Pour into sterilized liquor storage bottles (these bottle seal properly so the alcohol won't evaporate)
- Store in the refrigerator for up to two months.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
John Barnes
I tasted it as soon as I’d made it and found it a little heavy on the alcohol side (I’d doubled the amount of Whiskey and added 50% more cream and chocolate syrup and I used condensed milk on account that I didn’t have evaporated). Tried it again after being overnight in the refrigerator and OMG it is HEAVENLY. I’m making another batch today. Thank you !!
Veena Azmanov
Hey John. So happy you enjoyed this recipe. I have used less than normal alcohol for this recipe and yes I like my Irish cream with less whiskey too. So feel free to make the necessary adjustments for future recipes. I often keep half without alcohol and add apple juice. The kids love it.