Homemade Baileys Irish Cream (Copycat)

Learn how to make a copycat version of Baileys with this quick and simple recipe. Cream, whiskey, vanilla, chocolate, and coffee combine with sweetened condensed milk for a rich and creamy alternative to store-bought Irish cream.

five small bottles of homemade baileys

Irish cream recipe

Have you ever wanted to make homemade Irish cream? You won’t believe how easy it is!!

It’s cheaper than buying a bottle from the store, and it tastes amazing! All you need is a blender and a few ingredients you likely already have on hand.

Enjoy this Irish cream liqueur on the rocks, add a splash to your coffee, pour it over ice cream, use it for baked goods (cakes, muffins, donuts, cupcakes, brownies, pies, etc.), or give it as a gift for holidays and special occasions.


Here’s what you’ll need to make this recipe: 

  • Whiskey – I used Jameson Irish whiskey, feel free to use your favorite brand.  A lot of my readers used different liquors and loved it. Check “Readers’ Tips and Suggestions” down below for some ideas.
  • Heavy cream – or half & half. Half cup of whole milk and half cup of heavy whipping cream will work as well. Don’t use only milk or your drink won’t be creamy enough. 
  • Sweetened condensed milk
  • Chocolate syrup – or chocolate topping (I used Hershey’s).
  • Pure vanilla extract – or another extract, like almond , peppermint, and orange. What about some cinnamon or pumpkin spices? 🙂
  • Instant coffee granules – to kick up the coffee flavor, choose an instant espresso. 

How to make Baileys at home

This homemade Baileys Irish cream recipe comes together in under one minute in the blender.

Simply combine cream or half-and-half, sweetened condensed milk, instant coffee, chocolate syrup, vanilla, and mix on low speed for 30 seconds. Then add the Irish whiskey and blend for a few more seconds. Done! 

TIP → Powerful blenders can curdle the mixture as they whip the cream. To avoid this, use a low speed and mix just until combined. If your mixture does appear curdled, simply strain the liquid through a sieve and scrape any excess off the top with a spoon.


The ratios of the ingredients can be tweaked according to your preferences.

Do you want more or less chocolate?  Go for it. Do you want it stronger? Add more whiskey. Not a fan of coffee? Replace it with raspberry liqueur or salted caramel. It’s entirely up to you.

two small bottles of homemade baileys and a glass of ice

Every Christmas, I make a big batch and give it to friends and family. I put it in pretty glass bottles with a ribbon and a handwritten card with suggestions on how to use it and instructions (example: keep it refrigerated, “enjoy by..”)


The recipe makes about 1 liter (4 cups). You can either pour it into 1 large bottle or divide it into smaller bottles. Store it in the refrigerator for up to 2 months.


I bought the bottles in the pictures from “Lakeland“, a shop in the UK. They have an online store but the 250 ml bottles have been out of stock for a while.

You can find swing top bottles in stores like Target, discount stores, or you can order them on Amazon and Etsy.

Readers’ Tips and Suggestions

You don’t have time to read all the comments? Here is a summary:

  • Mark tried this recipe with Southern Comfort and Amaretto. Brenda with brandy, and it was awesome! Carol with Bourbon.
  • Melanie‘s tip:  if you don’t have chocolate syrup, use 1/2 teaspoon of cocoa powder instead. I suggest whisking the cocoa powder with a tablespoon of cream until smooth.
  • Jo replaced the coffee and chocolate syrup with Kahlua.
  • Claudia bought beautiful Bormioli Rocco bottles on Amazon. Just search for “glass bottles for liquor”, there are so many options!
  • Lorry used “Screwball whiskey” (peanut butter whiskey 😱) + 1 extra tablespoon of chocolate syrup and omitted the coffee.
  • I love Kathy‘s suggestion: make a cinnamon Baileys with “Fireball Whiskey” – very Christmasy!
  • Rebecca added orange extract and extra chocolate. Amazing!
  • Chris made a pumpkin spice version adding half a teaspoon of pumpkin spice, and a half cup of pumpkin puree (not pumpkin pie filling).
  • Wade made a dairy- free version. He used coconut milk to make sweetened condensed milk, and then used coconut milk instead of cream.
  • Arvind used Drambui instead of coffee and added some Cointreau and a spot more chocolate sauce.

If you make this easy recipe, please leave a comment and rating below. I always love hearing how it turns out for you!  And don’t forget to share a picture on Instagram with the hashtag #aseasyasapplepie 


Looking for more DIY Christmas gift ideas? Check out my Homemade Flavored Salt, Homemade Vegetable Stock Powder, and Italian Hot Chocolate Mix.

DISCLAIMER: This is a copycat recipe, it’s not the original Baileys Recipe

five small bottles of homemade baileys
5 from 53 votes
Homemade Baileys Irish Cream (Copycat)
Prep Time:
1 min
Total Time:
1 min
Author: Elena Tomasi
Course: Drinks
Cuisine: irish
Keyword: homemade baileys, homemade Irish cream, Irish cream recipe
Servings:1 litre (4 cups)

Learn how to make a copycat version of Baileys with this quick and simple recipe.

  • 1 cup (235 ml) heavy cream or half & half
  • 1 14-ounce can (395 ml) sweetened condensed milk
  • 3 tablespoons chocolate syrup
  • 1 teaspoon instant coffee granules
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cup (400 ml) Irish whiskey I used Jameson
  1. Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on low speed for 30 seconds.

  2. Then add the whiskey with the blender going, at a very slow speed, and give it a whirl for a few more seconds.

  3. Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.

  4. Shake well before use.
  5. Enjoy!
  • Curdle - High speed will whip/curdle the mixture. We’re aiming at just combining the ingredients – use the blender at low speed.
    If it curdles, strain the liquid through a sieve, then scrape any excess off the top with a spoon.
  • Nutrition Facts: 1 serving = 1 glass / 37 ml. 
Nutrition Information
Amount per serving (37 ml) — Calories: 135, Fat: 5g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 26mg, Carbohydrates: 12g, Sugar: 12g, Protein: 2g

Did you make this recipe?

Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

152 comments on “Homemade Baileys Irish Cream (Copycat)”

  1. SOOO good. Followed your instructions, and it turned out perfectly. Even made a second batch the next day so we wouldn’t run out over the holidays. Next year, I’m making a ton of this for gifts. Thanks for the great gift idea!

  2. This recipe is delicious. I made it once just as written and then I made it again with orange extract and extra chocolate and it was also amazing! I used bourbon in both cases, Maker’s Mark once and cheap the 2nd time but it was equally delicious both times.

  3. Loved this recipe as a starting point. After the first batch I made some tweaks to suit my personal tastes: 1) I used only about 12 oz of the sweetened condensed milk (instead of the full 14) and 2) I used 2/3 C of heavy cream and 1/3 C of half-and-half (instead of 1 C heavy cream). The flavor I made was chocolate raspberry (added 1/4 C Torani Raspberry Syrup and an additional tablespoon of chocolate syrup). Will also be making an English toffee (with flavored coffee), a butterscotch (with butterscotch liqueur) and a creamsicle (with a little extra vanilla and some Grand Marnier). The possibilities are endless!

  4. I used the caramel instead of the sweetened condensed milk comes in the same kind of a can and it turned out delicious

  5. I made a keto version of this, replacing the chocolate syrup and condensed milk with a homemade keto condensed milk and melted sugarfree milk chocolate. It was delicious and will definitely make this again!

  6. I’ve made this with whiskey and rum and loved it both ways! Bailey’s is one of my favorite drinks and this is such a cheaper option. Thanks!!!

  7. I added a little more half and half, mixing some soy milk with the fat free half and half. I also used fat free sweetened condensed milk. Additionally, I made a 3-cup serving of espresso and put cocoa in it because I didn’t have any instant coffee or chocolate sauce. Finally, I used Cutty Sark (it was about half the price of the Jameson). It. Is. So. Good! This recipe works, and you can make your own twists- it’s so adaptable. Love this, thank you!

  8. This turned out absolutely Delicious! Like perfect spot on delicious! I added a bit extra cocoa, a lotta bit more of whiskey, and skipped the instant coffee. Made the best Irish coffee ever created♥️(topped with large dollaps of whipped cream and shards of dark chocolate to finish☺️) Thank you so much for sharing!

  9. Love this. Making it again to night

  10. I tweaked my version a bit choosing 1 cup of whipping cream and 1 cup of 1/2 and 1/2 along with 2 cups of Crown Royal Maple whiskey.  It was amazing.  Now it’s all the family wants from me on special occasions.

    Thanks for the base recipe.  It’s awesome.

  11. That Bailey’s recipe is amazing I put a bit less whiskey because I like a bit less alcohol taste We will never buy Bailey’s again.
    Thank you very much for the recipe 
    Kindly The Decoste Familly 

  12. Made per directions and tasted before bottling… Very, very good. Had about a cup leftover that wouldn’t fit, so I added the last (half teaspoon or so) of a bottle of almond extract to the leftovers.

  13. This recipe is amazing! I was a little naughty and substituted the chocolate syrup with Nutella and it turned out delicious.

  14. I tried this today doubtful that it would taste like baileys. I was very pleasantly surprised that it did. I used whipping cream as I couldn’t find the half and half.  It was a bit fatty but the taste was on point.  I saw a heavy cream that I will try instead the next time. Thanks for sharing this absolutely amazing recipe. 

  15. We make this but with Tequila. 1921 is our favourite cream liquor from Mexico but it doesn’t come to Canada. Makes a great substitute.

  16. a lovely recipe but too much whisky for me so i added more cream etc and ended up with 1.25 litres bu i am used to drinking the aldi version which clearly is low on alcohol content

  17. I was worried about the curdling so I put everything in the kitchenaid with wire whip and started off on low. once it was mixed, I added the whiskey and no curdling. Thanks for the recipe

  18. Made this….it turned out awesome….thanx for encouraging us to tweak it, I used Drambui instead of the coffee and also added in some Cointreau and a spot more chocolate sauce (Hersheys) on my second try and it turned out just the way I expected….Thank you once again….Cheers…Slàinte

  19. Elena, great recipe…can you please tell me where you got your flip top gift bottles in the pictures.

  20. Thanks for the recipe! Would you mind sharing where you go the adorable bottles in your photo?

  21. Just made this turned out good 🙂

    I didn’t have a blender so I dissolved the coffee in the whiskey first and added to the mix and just mixed the whole thing with a fork lol

  22. Fabulous recipe! To avoid curdling, use chilled whisky, it helps. I also made a dairy free version of this. I used Coconut milk to make sweetened condensed milk, and then used coconut milk instead of cream. It was very good, made one lactose intolerant young lady very happy. We add this to hot chocolate when camping, we call them snuggle bunnies, perfect before bedtime.

  23. Great recipe! We love it over coffee ice cubes. Cheers!!

  24. I made a pumpkin spice version using this recipe as the base and it was awesome. I followed all the directions here, and I added half a teaspoon of pumpkin spice, and a half cup of pumpkin puree (not pumpkin pie filling). Better than the store bought version!

  25. Made it using Skrewball. Delish!  About to make a new batch for gifts but using homemade chocolate liqueur instead of syrup. Thanks for posting a great recipe 

  26. I’ve made this several times before, and it’s always a hit. But this year I’m going to mix it up a bit and try it with Fireball Whiskey for some cinnamon Baileys – very Christmasy!

  27. Made this for christmas gifts for my adult children. Used bourbon. Incredible.

  28. Wonderful recipe!!  I am lactose intolerant, so I made homemade dairy-free condensed milk using another recipe I found (https://www.godairyfree.org/recipes/instant-dairy-free-sweetened-condensed-milk), dairy free cream from Skye Michael Conroy’s cookbook, and homemade syrup.  Using these ingredients, I followed your recipe and it was DELICIOUS! I have served this to dairy eaters and non-dairy eaters alike and it has been a huge hit.  I can’t wait to make again and give as gifts!

  29. I made this recipe twice, with homemade coconut milk sweetened condensed milk, as I cannot have any dairy. The first one I added peppermint, a bit too much, so creamy peppermint liqueur. The second one I made as per your recipe except I used cocoa powder instead of syrup, and it is delicious. I haven’t had others taste it yet to see if they taste coconut.

    I was so happy to find this because I have been craving a creamy liqueur for my coffee.

  30. Loved it! I didn’t have instant coffee so I added a lil Frangelico. I used it in a recipe for Guinness cupcakes with Bailey’s icing. It was fantastic eating them with a glass of the homemade Bailey’s!

  31. I’ll never buy Irish cream again after making this recipe! 

    I made these for Christmas presents for my family and friends (as well as myself). They all absolutely loved it. I added some mint extract to one of the bottles which is so refreshing. 

    I would recommend using half double cream and half single cream as I used double cream and was too thick. But fixed this by adding single cream which was delicious and had a great consistency! 

    I used Jameson whiskey which was lovely. However the amount the recipe uses makes it very strong; using a little less wouldn’t be so bad. 

  32. I leave out the coffee granules as we make it to drink in our coffee. I also use cocoa powder instead of syrup since I always have it on hand.  I’ve made with both half and half and heavy whipping cream – both ways are delicious. 
    I also use Kentucky bourbon on occasion for a different flavor. 

  33. I’ve experimented with this recipe. I’ve used a lowfat condensed milk and I have found coffee extract delivers the same flavor without that caffeine. I tried decaf and just lacked that flavor I was looking for. I make this recipe for family gatherings and it’s so easy on the wallet!

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