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Homemade Irish Cream

(Shared recipe submitted by Sue.)

Makes approximately 1 quart

Sue writes: "Everyone I give this to can't believe how great it tastes and everyone wants the recipe."


Put all the ingredients in a blender and blend on high for at least one minute. Chill. Keeps in the refrigerator for up to 5 months.

Note: This recipe uses raw eggs. If you have concerns, or if serving to the young, elderly, or those with health issues, use pasteurized eggs or egg product.

About Sue: Sue's email address is Check out her tips for reducing the fat grams in recipes at Cooking Tips: Oil and Butter Substitute and Liquid No fat Substitute.

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Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.