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.