This recipe for homemade Baileys Irish Cream makes a rich, creamy version of the cream liqueur that's similar in flavor to the commercial version. Rich, creamy, and luxurious this homemade Baileys is made with condensed milk, whipping cream, coffee, and a splash of chocolate syrup.
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Baileys was a popular drink in our home with all the ladies. They didn't drink hard alcohol like rum, vodka, or whiskey. I guess because Baileys is milk-based, it somehow masked the reality that they were drinking alcohol. If you told them they were drinking whiskey they'd probably ignore the fact anyway.
Why make this recipe?
- If you like Irish cream then you will be surprised how easy and affordable this recipe is.
- It's rich creamy you can make your own variations. I make a delicous Butterscotch Irish cream and baileys chocolate martini, you must try.
- Most of the ingredients are simple and easy to find or pantry staples.
- Irish cream liqueur is definitely the drink to have for your cocktail parties because its taste great and is there is so much you can do. Such as adding it to milkshakes, hot chocolate, cakes, cupcakes, frosting.
- And of course, a bottle of homemade baileys recipe is definitely the perfect Christmas gift to family and friends.
Ingredients and substitutes
- Whiskey - It's got to be Irish whiskey of course. I use Jameson, but you can use any brand you fancy.
- Heavy whipping cream - The thicker the cream the richer the Irish cream. I use 38% fat. I recommend no less than 32%.
- Sweetened condensed milk - I use a 14 oz can. You can use homemade condensed milk as well.
- Chocolate syrup - You can buy or make your own chocolate syrup. A few generous tablespoons chocolate syrup really does make a difference.
- Vanilla extract - good quality generous teaspoon vanilla extract is a must as it is the only flavor.
- Instant coffee granules - Ideally, if you want it close to the commercial Irish cream liqueur then use just a hint of coffee to keep it original. But in our home, we do love a bit of extra coffee. And, if you are like us you may like to try espresso too.
Baileys Irish cream recipe
- In a blender, blend together the heavy cream, sweetened condensed milk, instant coffee, chocolate syrup, and vanilla extract.
Pro tip - you can also combine everything with a whisk in a large mixing bowl. - Add the whiskey and give it one more mix with the blender.
Pro tip - Do not overmix at this time as the alcohol can break down the whipped cream and curdle the mixture - Pour the baileys into clean sterilized liquor storage bottles with tight-fitting lids.
- Store in the refrigerator for up to 2 months. Shake well before using.
Make it your own....
- Coffee - As you can see in the video, I've used more coffee because we love a bit more coffee flavor.
- Chocolate - You can also add more chocolate syrup to bump the chocolate flavor. Take note that chocolate syrup is sweetened as well. So, when combined with the condensed milk it can be very sweet.
- Whiskey - When I make Baileys, I divide it into two: in one I add alcohol for the adults, while the second is without alcohol and more chocolate so the kids can enjoy. You can add more than 1 cup or less than a cup of whiskey in the alcoholic version.
More drink recipes
- Baileys Chocolate Martini
- Butterscotch Irish Cream
- Cranberry margarita
- Strawberry Vodka Cocktail
- Easy Moscow Mule Recipe
- Homemade Eggnog Recipe or Homemade Eggless Eggnog Recipe
- Cherry Champagne Cocktail
- See all drink reicpes - cocktail recipes
Frequently asked questions
The Irish whiskey of course. So, if you plan to make this Irish cream, make sure to use a good Irish whiskey. I'm using Jameson, and prefer that over the others. For example, scotch is a Scottish whiskey, but it's distilled only twice, while Irish whiskey is distilled three times. I didn't know that until two years ago.
Baileys and Kahlua, both are creamy and coffee-based liquors. However, Kahlua is stronger in coffee flavor while Baileys is more subtle.
Yes, it needs to be refrigerated at all times. Because it has dairy content in the condensed milk and fresh cream. Also, Irish cream tastes so much better chilled or over some ice. Ideally, it will last in the fridge for up to 2 months. I have yet to make a batch that has lasted more than a week.
Yes, I do it all the time. If you see in the video I saved some in the bottle with the blue cap before I added the whiskey. I always do that and keep some for my friends who don't drink alcohol. The drink on its own, without the whiskey, is an absolute treat.
Yes, you can, by making homemade condensed milk, which is basically just reducing full-fat milk to about ⅓ of its original volume. You can also use my recipe for homemade condensed milk in 5 minutes. Whichever you use, let it cool before you use it in the recipe.
Try a splash of Bailey's in creamy desserts like chocolate mousse or Tiramisu. A generous splash of Irish cream over your favorite chocolate cake makes it moist and oh so delicious. Also, have you tried brownies with Irish cream and a dollop of ice cream?
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Printable Recipe
Baileys Irish Cream Recipe
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Ingredients
- 1 cup (240 ml) Heavy cream (38%)
- 2 tablespoon Chocolate syrup
- 1 can (396 g) Condensed Milk (14 oz)
- 1 teaspoon Instant coffee
- 1 teaspoon Vanilla extract
- 1 cup (240 ml) Irish whiskey
Instructions
- In a blender, blend together the heavy cream, sweetened condensed milk, instant coffee, chocolate syrup, and vanilla extract. Pro tip - you can also combine everything with a whisk in a large mixing bowl.
- Add the whiskey and give it one more mix with the blender. Pro tip - Do not overmix at this time as the alcohol can break down the whipped cream and curdle the mixture
- Pour the baileys into clean sterilized liquor storage bottles with tight-fitting lids.
- Store in the refrigerator for up to 2 months. Shake well before using
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Dee
Can I use cooking cream instead of heavy cream?
Veena Azmanov
I have not tried it with cooking cream. I think the consistency will be too liquidy