Italian Cream Liqueur

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Italian Cream Liqueur is perfect for sipping, for stirring into hot coffee or tea, for drizzling over a rich cake, or even for serving with berries.

Everyone who tastes this cream liqueur comes back for more and then asks for the recipe.

A cup of coffee on a table, with Cream and Cream liqueur

A few years ago, our friend Tony gifted us a bottle of this liqueur for Christmas. It smelled heavenly when I opened it and I could hardly wait to try it in my coffee the next day. I was hooked from the first sip.

I pestered Tony for the recipe and he was kind enough to send it over to me.

I gave a bottle of this cream liqueur to a friend a few years ago and she called me before I made it home from her house to ask exactly what the “heaven in a bottle” was.

I cracked up laughing and told her to try a splash of it in her coffee the next morning. She then laughed at me and said it was too late, they were sipping it for dessert already.

Best Coffee Creamer Ever

When I tell you that this is completely irresistible, it is. It’s basically the best coffee creamer in the world. You may find it impossible to resist anytime it is in the refrigerator.

A glass of milk on a table, with Cream and Cream liqueur

Food Gifts

I’ve made this Italian Cream Liqueur repeatedly over the past few years and everyone I’ve shared it with has loved it. It’s a very popular food gift.

Along with a package of our favorite espresso for Cafe con Leche, or a jar of Homemade Chai Tea, who wouldn’t love having a jar of this delicious sweet creamer tucked away in the refrigerator to enjoy with their morning, afternoon, or evening cup of coffee?

Looking for more food gifts? This Peppermint Hot Chocolate Mix and this Homemade Peppermint Bark are both big hits every Christmas.

A glass of beer on a table, with Cream and Cream liqueur

How To Make Italian Cream Liqueur

  1. Combine heavy cream, condensed milk, Frangelico liqueur, vodka, vanilla extract, and almond extract in a blender.
  2. Blend until combined, about 30 seconds.
  3. Pour into jars, bottles, or airtight containers.
  4. Store in the refrigerator and serve cold.

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Italian Cream Liqueur - a.k.a. the best coffee creamer ever! get the recipe at barefeetinthekitchen.com

Italian Cream Liqueur

5 from 5 votes
Italian Cream Liqueur is delicious for sipping, for stirring into coffee, or for drizzling over fresh berries or cake.
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Course: Drinks
Servings: 40 (2 tbsp) servings

Ingredients 

  • 1 1/2 cups heavy cream
  • 14 ounce can sweetened condensed milk
  • 1 cup Frangelico liqueur
  • 3/4 cup vodka
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  • Combine all ingredients in a blender. Blend until combined, about 30 seconds. Pour into jars, bottles, or airtight containers. Store in the refrigerator and serve cold. Enjoy!

Notes

This recipe yields about 2 1/2 pints of liqueur. It may be stored in the refrigerator for up to a month. 

Nutrition

Calories: 87kcal · Carbohydrates: 5g · Fat: 4g · Saturated Fat: 2g · Cholesterol: 15mg · Sodium: 16mg · Potassium: 43mg · Sugar: 6g · Vitamin A: 160IU · Vitamin C: 0.3mg · Calcium: 34mg
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A cup of coffee and a glass of beer on a table, with Cream and Cream liqueur

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Kathy says

    Hi Mary – Could I substitute a different liquor in place of the Frangelico? If so, what would you suggest? I’m not fond of “Almond flavor”. Thanks!

    • Mary Younkin says

      Frangelico is actually made with hazelnuts, so there isn’t an almond flavor there, Kathy. You can skip the almond extract in the recipe. I hope that helps!

  2. Suzi says

    Hi there,
    How long would it keep for? Must you keep it in the fridge?
    Sounds delicious and I will try and make it:)

  3. Maria Elena Jimenez says

    Thank you for sharing this recipe, I’m Cuban-American and I made In Cuba Crema de Vie, and I want to do it , sooner!

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