Irish Cream 2.0 – The Fast One

A few years ago, I posted an Irish cream recipe that involved making sweetened condensed milk as part of the process. I still love that one, and probably prefer it slightly. But, I also have a faster recipe for times when I’m not going to stand over the stove stirring.


  • 1-1.5 cups Irish Whisky
  • 1 small can (about 11.25 oz) sweetened condensed coconut milk
  • 1 cup soy milk or soy half & half (or other non-dairy milk – the creamier the better)
  • ¼ cup chocolate syrup
  • 2 tsp instant coffee or espresso
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)


Combine and whisk or blend on low speed. Enjoy!