In a wide-bottomed saucepan (larger than you think you’d need for this amount of cream, in order to get a good amount of surface area) mix the cream with the coffee grounds, cocoa powder, and vanilla. Heat the cream over medium heat until it begins to steam (but before it begins to simmer). Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. (The color of the cream will darken as it infuses with the coffee and chocolate.)
After 20 minutes of steeping, remove the cream from the heat. Strain the cream through a fine-mesh strainer lined with a few layers of cheesecloth, to catch all the coffee grounds.
Stir the honey into your strained cream. Then stir in the Irish whiskey.
Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed container. Store in the refrigerator until ready to use.
Homemade Irish Cream Liqueur should be used within 2 months. If you won’t use it within that time, I’d recommend freezing it to make some tasty Irish Cream ice cream. It will last a bit longer that way!
This homemade Irish Cream recipe will yield between 2½ - 3 cups of liqueur (depending on how much the cream reduces during the steeping stage).
Recipe by DIY Natural at https://www.diynatural.com/homemade-irish-cream-recipe/