Homemade Baileys Irish Cream
Make a creamy, rich Irish cream liqueur in minutes with this easy homemade Baileys recipe. Enjoy it over ice, in coffee, or drizzled on desserts. Perfect for holiday gifting or entertaining!
Equipment
Ingredients
- 1 cup (227 ml) heavy cream or half & half
- 1 can (14 oz - 395 ml) sweetened condensed milk
- 3 tablespoons chocolate syrup
- 1 teaspoon instant coffee granules
- 1 teaspoon pure vanilla extract
- 1⅔ cup (400 ml) Irish whiskey I used Jameson
Instructions
Blend the base
- Add the cream, sweetened condensed milk, instant coffee, chocolate syrup, and vanilla to a blender. Blend on low speed for about 30 seconds.
Add the whiskey
- With the blender still on low, slowly pour in the whiskey. Blend for a few more seconds, just until smooth.
Taste and adjust
- Taste and add more whiskey, chocolate, or vanilla to suit your preference.
Bottle and chill
- Pour the mixture into clean, sterilized glass bottles with tight-fitting lids. Store in the fridge for up to 2 months and shake before each use.
Notes
- Yield: About 1 liter (4 cups), or roughly 3¾ cups (28 oz). You can double or triple the recipe.
- Avoid curdling: Blend on low speed only. High speed may cause separation. If it does curdle, strain it through a fine sieve and skim any excess from the top.
- Serving size: About 37 ml per glass.
Nutrition
Serving: 37ml | Calories: 135kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 26mg | Sugar: 12g
