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Earl Grey Irish Cream

The classic Irish cream with a twist!
Prep Time10 mins
2 hrs
Total Time2 hrs 10 mins
Course: Drinks
Cuisine: American, irish, world
Keyword: alcohol, irish cream, tea cocktail, tea infused cocktails
Servings: 4


  • 2 tbsp Earl Grey loose leaf tea/ 3 tea bags
  • 1.5 cup (350 ml) Irish whiskey (I used Jameson)
  • 1 cup (235 ml) heavy cream
  • 1 can (395 ml) sweetened condensed milk
  • 1 tsp vanilla extract/paste
  • 2-3 drops bergamot oil (make sure it is food grade!)


  • Combine the tea and Irish whiskey in a glass container and let steep for 2 hours at room temperature.
  • Strain the tea leaves completely using a cheesecloth or super fine sieve (or remove the tea bags).
  • In a blender, combine the heavy cream, sweetened condensed milk, bergamot oil and vanilla, and blend for a few seconds at low speed. Add the Earl Grey infused whiskey to the mix and pulse a few times until everything is well combined and homogeneous (we don't want to overmix because the heavy cream whips and can get thick!).
  • Pour into a glass bottle or mason jar and store in the fridge for up to 6 weeks.
  • Enjoy!