It’s the holidays and for reasons unknown, it’s the one time of year I drink Irish cream. Back in December 2019 I discovered Smitten Kitchen’s homemade Irish cream recipe and I’ve been making it ever winter since. It’s delicious on its own—way better than the “real thing”—and, I’m told, terrific in coffee. For a couple of years, we distributed a carafe of this liquid ambrosia as holiday gifts—a definite crowd-pleaser.

Here’s the basic Smitten Kitchen recipe, with the espresso/coffee powder variant that adds “a faint coffee flavor,” which I think adds depth and should be standard:

• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon instant espresso or coffee powder
• 1 cup (235 ml) heavy or whipping cream
• 1 (14-ounce or 415 ml) can sweetened condensed milk
• ½ teaspoon vanilla extract
• 1 cup (235 ml) Irish whiskey (I used Jameson)

In the bottom of a pitcher, whisk [instant espresso or coffee powder,] cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla. Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.

(While the author uses Jameson, Costco brand Kirkland Irish Whiskey works fantastically. It’s massively less expensive—especially if you’re whipping up a big batch for gifting—and subtleties get lost in the cocoa powder, cream, and milk. Save the Jameson for sipping. On the other hand, if you’re feeling especially splurgy, go for a Powers, Redbreast, or even Jameson Black Barrel and live it up.)

There are several other variants out there that may be worth trying. For example, there’s Spend with Pennies, which trades heavy cream for roughly double the volume of light cream or half-and-half, yielding a lighter, milkier Irish cream. Smitten Kitchen leans richer, creamier, and more decadent—much more my style.

(I have some ideas for my own variant, which, if it works out, I’ll share here.)

Whichever recipe you choose, homemade Irish cream is easy to make and better than store-bought. Whip up a batch—it beats Baileys.