If you're a fan of Baileys Irish Cream, you have to try this Matcha Irish Cream! It's a sweet, alcoholic matcha cream infused with Irish whiskey that you can use in a ton of ways. Ready in 10 minutes with just 4 ingredients!
Add it to an Irish Matcha (or coffee)!
Why this Recipe Works
This recipe uses sweetened condensed milk and heavy cream to whip up a luxurious cream that can sit on top of other drinks as a separate layer – ideal for making a layered drink.
To prevent curdling, the Irish whiskey is mixed seamlessly into the cream because we pour it in slowly while it's blending.
There's really only one step needed to make this Matcha Irish Cream, making it easy and accessible to make at home. If you don't have a blender, you could make this by hand with a whisk.
This recipe also makes a delicious whipped matcha creamer if you choose to leave out the alcohol.
Irish Cream will usually last longer than the expiration date on the whipping cream because the alcohol and sweetened condensed milk help preserve it.
Ways to use your Matcha Irish Cream
You can use it any way that you would use Baileys, such as:
- Pour in an Irish Coffee or Irish Matcha
- Spike a hot chocolate
- Make a boozy milkshake
- Use it in an affogato drink
- Bake it in cakes and desserts
- Serve it plain over ice
Ingredients & Substitutions
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Sweetened condensed milk – It's important that this is not substituted for evaporated milk, coconut milk, or any alternative that may be typically used instead. You can make your own sweetened condensed coconut milk, or purchase it online.
Irish whiskey – The smoothness of Irish whiskey works best in this recipe.
Matcha powder – Use culinary-grade matcha powder for this recipe. This is a matcha I like on Amazon, and here is the brand of matcha I usually use in my recipes.
Heavy cream – Heavy cream is important to get that thick whipped texture. If you're looking for a less fatty option, you can use half & half. The fresher the cream you use, the longer the Irish cream will last.
Note: If you choose to use a non-dairy creamer, the recipe will not come out exactly the same, but it will work. If doing so, do not add any extra sweetener, because non-dairy creamers are all already sweetened.
How to Make this Recipe
Combine the sweetened condensed milk, heavy cream, and matcha powder in a blender. You can sift in the matcha powder as an extra step to help prevent clumps.
Blend all the ingredients together on a low speed, slowly adding in the whiskey until fully incorporated, which should take about 20 to 30 seconds. Do not blend longer than 30 seconds or the cream can slightly thicken.
Store it in a tightly sealed container in the refrigerator, and make sure to shake it well before serving.
It can last up to 1 month in a sealed container in the fridge. This will depend on the freshness of the cream you used, the cleanliness of the storage container, and how often you're exposing it to air by opening the container.
The blender is what keeps the cream from curdling when you add the whiskey. You could mix it by hand with a whisk while slowly adding in the whisky, or you could use an immersion blender in a large jar.
In order to be called Irish whiskey, the whiskey has to be distilled in the country of Ireland. It also is made using a combination of malted and un-malted barley, unlike other whiskey types.
More matcha recipes you can spike with this recipe in addition to the Irish Matcha!
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Matcha Irish Cream
- 14 ounces Sweetened condensed coconut milk or regular
- 1⅔ cups Irish whiskey
- 1 cup Heavy cream or half and half
- 1 tablespoon culinary grade matcha powder
- Combine the sweetened condensed milk, heavy cream, and matcha powder in a blender*.
- Blend together on a low speed, slowly adding in the whiskey until fully incorporated, which should take about 20 to 30 seconds**.
- Store it in a tightly sealed container in the refrigerator, and make sure to shake it well before serving.
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