With hints of coffee and chocolate, a good Irish creamer is luxuriously rich and just as much dessert as it is a drink. And as my mom was happy to attest to in a side-by-side match-up, it’s just like the Baileys tucked away in the back of the liquor cabinet, maybe even better. So, once you’ve had your fill of Shamrock Shakes, it’s time to set your sights on the festive liqueur you’ll want to keep around long after St. Patrick’s Day has passed.

What is Irish cream?

Irish cream is a liqueur made with whiskey and cream. It can include other dairy ingredients and flavorings. You can enjoy it on its own, or use it as a mixer in other drinks.

Tips for making the best Irish cream

The recipe we’re giving you here closely resembles the flavors of Baileys Irish Cream, which is to say it’s boozy and a touch milky, with a sweetness that carries the espresso-enhanced chocolate flavor. With this recipe there is plenty of room to make it just right for your taste.

Irish Cream

Makes 3 1/2 cups

1 1/2 cups Irish whiskey

1 (14-ounce) can sweetened condensed milk

1 cup heavy cream

2 teaspoons natural unsweetened cocoa powder

1 teaspoon instant espresso powder

1. Place all the ingredients in a blender and blend on low to medium speed until well-combined and the cocoa and espresso powders are dissolved, about 30 seconds. Do not overblend, or the cream will separate. Refrigerate until ready to serve.

Recipe notes: The Irish cream can be made up to two weeks in advance and stored in a covered container in the refrigerator.

(Kelli Foster is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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