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.
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.
Baileys Irish Cream INGREDIENTS & SUBSTITUTION SUGGESTIONS
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.
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
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DISCLAIMER: This is a copycat recipe, it’s not the original Baileys Recipe
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
Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on low speed for 30 seconds.
Then add the whiskey with the blender going, at a very slow speed, and give it a whirl for a few more seconds.
Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.
Shake well before use.
- 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.
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!