Homemade Baileys Irish Cream

• Prep time: 5 minutes

• Total time: 5 minutes

• Yield: Approximately 4 cups (32 fluid ounces)

• Serving size: 2 fluid ounces (approx. 60 ml)

• Total servings: 16 servings

• Difficulty: Easy

• Intensity: Mild/Beginner-friendly

Ingredients

To achieve that signature velvety mouthfeel and balanced sweet-and-spicy Irish whiskey flavor, gather the following ingredients:

• 1 cup Irish whiskey (use your favorite brand, such as Jameson)

• 1 can (14 oz) sweetened condensed milk

• 1 cup heavy cream (or whipping cream)

• 1 tablespoon chocolate syrup (gives it that subtle classic color and depth)

• 2 teaspoons instant espresso powder or coffee granules (dissolved in 1 teaspoon of hot water)

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 1/4 teaspoon ground cinnamon (optional, but adds a lovely warmth)

Step-by-Step Instructions

Making homemade liqueur requires zero cooking or stovetop monitoring. A high-powered blender does all the emulsifying work for you, ensuring the cream and whiskey blend together smoothly without separating.

Step 1: Prepare the Coffee Base

In a small cup or bowl, dissolve the instant espresso powder or coffee granules into 1 teaspoon of warm water, stirring until completely smooth. This concentrated coffee note mimics the authentic cocoa-coffee undertones found in traditional Irish cream.

Step 2: Combine the Liquid Base

Pour the sweetened condensed milk, heavy cream, chocolate syrup, vanilla extract, almond extract, and cinnamon into your blender pitcher. Add the dissolved espresso mixture.

Step 3: Blend to Emulsify

Secure the lid tightly on the blender. Start on a low speed to prevent splashing, then quickly ramp up to medium-high speed. Blend the mixture for about 30 to 45 seconds until it becomes completely uniform, frothy, and thoroughly combined.

Step 4: Add the Irish Whiskey

Remove the small center feed-cap from your blender lid. With the blender running on its lowest speed, slowly pour the Irish whiskey in a steady stream into the cream mixture. Blending it in gradually prevents the high alcohol content from instantly curdling the dairy.

Step 5: Final Mix and Bottle

Once all the whiskey has been incorporated, let the blender run for an additional 15 seconds to ensure a silky-smooth texture. Pour the finished Irish cream into a clean, airtight glass bottle or jar using a funnel if necessary.

Storage & Shelf Life

Because this recipe contains fresh dairy (heavy cream), proper storage is essential:

• Refrigeration: Always store your homemade Baileys in the refrigerator. Do not leave it sitting out at room temperature.

• Shelf Life: When kept sealed tightly in a clean glass bottle in the fridge, it will safely last for up to 2 months.

• Pro-Tip: The ingredients may naturally separate slightly or thicken as they sit in the cold refrigerator. Simply give the bottle a vigorous shake before serving to restore its creamy texture.

Nutritional Information

Note: Nutritional values are approximate estimates calculated per standard 2-ounce serving based on standard US ingredients.

• Calories: 175 kcal

• Total Fat: 7g

  • Saturated Fat: 4g

• Cholesterol: 25mg

• Sodium: 45mg

• Total Carbohydrates: 18g

  • Dietary Fiber: 0g

  • Sugars: 17g

• Protein: 3g

• Alcohol By Volume (ABV): Approximately 11% to 12%