Homemade Clean Irish Cream Liqueur
Homemade Clean Irish Cream Liqueur recipe. A delicious, healthier, cleaner, dairy-free version of Bailey’s Irish Cream.
So let’s talk about Irish cream. Most people think of Bailey’s when they think of Irish cream, but there are actually a plethora of brands that make it. Though I have to admit, I’ve always been partial to Baileys.
And on top of that, you could actually make Irish cream at home, which is where my Homemade Clean Irish Cream Liqueur recipe comes in.
This recipe literally takes 5 minutes to make, can be made to your liking, and is made of only the best ingredients. It’s a healthier, cleaner, dairy-free version of Bailey’s Irish Cream and it’s AMAZING.
Since St. Patrick’s Day is around the corner, I decided to share the recipe ASAP, rather than wait until Thursday (my normal posting day).
Because I’m nice like that.
Well, maybe not thhhhat nice because I did take some time to drink a nice glass of this Homemade Clean Irish Cream Liqueur before sharing the recipe.
Ingredients needed to make this Homemade Clean Irish Cream Liqueur:
- Irish whiskey
- coconut cream
- almond milk
- cocoa powder
- vanilla
- dark coffee
- maple syrup
I like adding cocoa powder and coffee to this recipe because it reminded me the most of Baileys, which is honestly my favorite Irish cream brand. I did discover another brand called Coole Swann when I was living in Ireland that was ammmmazing. If you get a chance to try it, I highly recommend it.
Note: only use canned coconut cream that has no preservatives in it. Your taste buds will thank you. Savoy is my go-to and it worked perfectly here.
Also note, that natural separation of ingredients will happen. Just shake it all together before serving.
Is alcohol Paleo?
I did some research into alcohol and what is considered Paleo or not and there are mixed reviews. This article by Paleo Porn says whiskey is “maybe” Paleo while other sites say it is not.
I think you should just listen to your body and use the type of alcohol that your body can tolerate. I can personally drink whiskey with no problem.
My husband, who has an autoimmune disease, can only drink Single Pot Still Irish Whiskey. Scotch gives him rashes and fevers, and so does bourbon. He has found Redbreast, Bushmills, and Yellowspot to be the best brands for him.
If a different type of alcohol works better for you, use that.
How to make it:
It’s ridiculously simple.
Whisk all the ingredients together and then pour the mixture into an airtight bottle and refrigerate.
I told you it was easy!
How to drink it:
I personally, enjoy drinking this Homemade Clean Irish Cream Liqueur on the rocks, but feel free to use it to make your favorite cocktails, cup of coffee or Irish cream inspired desserts.
Irish cream brownies, anyone? I’m 100% making them this week.
Other clean alcoholic drinks you may like:
Healthy Homemade Strawberry Daiquiris
* Note a natural separation will occur after the Irish Cream Liqueur has been sitting for a little while. It’s the nature of using almond milk and coconut cream. Just give it a shake prior to using and it will be good as new. 🙂
Homemade Clean Irish Cream Liqueur
Ingredients
- 1/2 cup Irish Whiskey
- 1/2 cup + 2 Tbs canned coconut cream, , without preservatives ( Savoy Coconut Cream is my go-to and tastes amazing)
- 1/2 cup almond milk
- 1/2 Tbs unsweetened cocoa powder
- 1 tsp vanilla
- 1/4 cup dark coffee, , cooled
- 2 Tbs maple syrup
Instructions
- Put all the ingredients into a large bowl and whisk. (Or you can put them into a blender and mix)
- Pour the Homemade Clean Irish Cream Liqueur into a bottle/ airtight container and store in the fridge. This recipe yields about 15-16 ounces of liqueur.
Notes
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.
22 Comments on “Homemade Clean Irish Cream Liqueur”
So good. Glad to have a cleaner version of Irish Cream Liquor . No preservatives, fresh, less sugar and NO DIARY!
Thank you… its soooo delicious!:)
This recipe is LIIIIIFEE!
<3 <3 <3 <3
I tried making a non-dairy version of Irish Cream two weeks ago and it was a total fail. The recipe said to make a condensed milk out of coconut milk but it refused to reduce on the stove-top, even after cooking it for 1 1/2 hours. I’m going to throw out that other recipe and instead use yours with the almond milk. Plus, it’s way easier. Yay!!!!
You’ll have to let me know how it turns out! 🙂 I’ve already almost finished my most recent batch!
Hi there,
I tried making this recipe and while I looove the taste of it all together (extra whiskey cuz ya know 😉 ) the coconut cream separated and is sitting like a big puffy whiskey cloud on top. Where did I go wrong? I want to try again because it really does taste delish but I can’t gift it this Christmas looking like it does!
Thanks!
I kind of think that it may separate a bit, and you just need to shake it prior to use. But I don’t remember it ever separating that badly for me. What kind of coconut cream did you use? I’m curious if that can have an effect. I used one that is only made of coconut and water; there are no other preservatives or anything inside. If you do gift it for Christmas, maybe you could use a bottle that isn’t clear and remind them to shake it prior to each use?
I’m excited to try this recipe!
I’m going to sub the almond milk with coconut milk, due to almond allergy. I’m sure it will turn out great!
If this gets warm, it will separate, so the trick is to keep chilled and shake a lot 🙂
Thanks for the tip for when it separates! Are you allergic to all nuts? Elmhurst has great nut milks including cashew and walnut milk. I buy mine at Publix.
Hello! Thank you for this wonderful recipe- my mom and I plan to make this as gift for all the women in our large Irish family. It was very helpful to read all of these comments, because our first time wasn’t a complete success… We ended up with pretty significant separating (although, the “curdled” film that floated to the top actually tasted like a coconut mousse!) We will try again with a different coconut cream- and take special notice to make sure it doesn’t have any preservatives! Thanks again 🙂
I had the same problem . . . and the curdled film was more like solid block. The coconut cream I used had guar gum (organic if that makes any difference), so I’ll try again with Savoy. Just wish I could find it locally without having to order a six pack online.
Is the above recipe with coconut milk or cream? Also is the almond milk sweetened or unsweetened? Also are the measurements US measurements? Thanks
Hi Paul, I used coconut cream without any preservatives in it. I always use Savoy coconut cream. I also used unsweetened almond milk. Elmhurst is my favorite. The measurements are US measurements 🙂
How long can you store this?
If refrigerated, several weeks!
I was under the impression, that whiskey was not grain free. That it may have corn, Is Irish Whiskey different?
Ahhh that is such a good question! I did some research and found these two websites helpful: http://urbantastebud.com/gluten-free-whiskey-list/ and https://thewhiskeywash.com/whiskey-styles/american-whiskey/gluten-free-whiskey-2/. I think if you are celiac or really need to be GF, then you shouldn’t drink it, but otherwise it can be ok because supposedly the distillation process removes gluten proteins. I’m not totally sure though!
This looks Amazing!!! I can’t have coconut  .  Any ideas of what I can use instead?
 Sooo Need a recipe I can tolerate!
 Thanks!!
Can you have heavy cream? What about a cashew cream type mixture? I’m allergic to cashews so I’ve never tried it but I’ve seen many people make some pretty creamy cashew creams.
What can I use other than almond milk since we have nut allergies? Rather ne dairy free, but we’re not allergic to dairy at least!
Oat milk would be great!