Homemade Baileys Irish Cream

Homemade Baileys Irish Cream

It’s the week of St. Patrick’s Day, and I’m bringing you three straight days of festive recipes perfect for your March 17th celebrations! In years past, I’ve enjoyed using Baileys Irish Cream in recipes such as Car Bomb Cupcakes and Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting. A few weeks ago, I started thinking about what types of recipes I wanted to make for St. Patrick’s Day and began thinking about the possibility of creating Irish cream liquor at home instead of buying a bottle. I did some Googling and found a ton of recipes that already existed… I narrowed them down to the ones that began with a base of Irish whiskey (versus vodka, which some recipes called for) and went from there. In the end, I couldn’t believe how insanely easy it was to whip up this popular liquor at home with ingredients that I already had on hand. Five minutes is all you need!

Homemade Baileys Irish Cream

Start with Jameson whiskey (or your favorite brand of Irish whiskey), then throw in some cream, sweetened condensed milk, instant coffee, chocolate syrup and vanilla and give it a whir in the blender for a few minutes until blended and creamy. Funnel it into pretty bottles and refrigerate for up to 2 months! You can use it in recipes or give it as a gift for holidays or special occasions.

The drink is smooth, creamy and definitely packs a little bit of a punch!

Homemade Baileys Irish Cream

What’s your favorite recipe using Baileys Irish Cream?

One year ago: Irish Whiskey Soda Bread with Irish Whiskey Butter
Two years ago: Irish Brown Bread and Guinness-Milk Chocolate Ice Cream
Three years ago: St. Patrick’s Day Shamrock Cookies
Four years ago: Braised Beef with Mushrooms and Cabernet Sauce
Five years ago: Russian Grandmothers’ Apple Pie-Cake
Six years ago: Mexican Rice

Homemade Baileys Irish Cream

Yield: 34 ounces

Prep Time: 5 minutes

Total Time: 5 minutes

An incredibly easy recipe for making your own Baileys Irish Cream at home!

Ingredients:

1⅔ cups Jamison Irish whiskey
1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
1 teaspoon instant coffee

Directions:

1. Combine all ingredients in a blender and puree on high speed for 30 seconds.

2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.

(Recipe adapted from Cupcake Project)

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105 Responses to “Homemade Baileys Irish Cream”

  1. Holiday Baker Man on March 12, 2013 at 12:33 am

    I love this stuff!

    Reply

  2. Averie @ Averie Cooks on March 12, 2013 at 12:40 am

    I want to INHALE this. Or guzzle it! I have seen this homemade recipe floating around, done on many blogs, and every time I see it, I kick myself for not making it. Pinning! You outdid yourself!

    Reply

  3. Ida on March 12, 2013 at 4:17 am

    Hi. Silly question, but, I guess this is good as long as the cream doesn’t expire? Usually cream has 1 week before it expires here. Perhaps I could freeze this? Because of the alcohol, it won’t get solid anyways. Thanks!

    Reply

    • Penny on March 12th, 2013 at 6:58 am

      When I make it I keep it in the freezer. You are correct it doesn’t freeze and it’s just like a WENDY’S FROSTY! Really yum!!

      Reply

      • jeanne on March 12th, 2013 at 12:16 pm

        Oh dear God, an alcoholic frosty….

        Reply

        • Lisa on March 13th, 2013 at 1:16 pm

          And who doesn’t love an alcoholic frosty?

          Reply

    • robin on January 2nd, 2014 at 5:23 pm

      no one answered the question , how long will it last before it spoils?

      Reply

      • Michelle on January 2nd, 2014 at 9:24 pm

        Hi Robin, The recipe states how long the Irish cream will last – 2 months.

        Reply

        • sue on March 4th, 2014 at 2:05 pm

          made this recipe for the last 4 times every week,dont last a week in my fridge ,love it that much,havent been well so hadnt touched my bottle i made 2 weeks ago,thought id have some and to my amazement when i tipped it into the glass it was like cottage cheese,how come it states up to 2 months keeping,

          Reply

          • Michelle on March 4th, 2014 at 4:56 pm

            Hi Sue, It definitely should not have curdled after 2 weeks. I wonder if the cream that you used was a little old to begin with?

            Reply

            • sue on March 4th, 2014 at 7:26 pm

              hi michelle,the cream was definately fresh,when im better i will make some more,see how it goes

  4. Gina on March 12, 2013 at 4:21 am

    This recipe sounds delicious! Can’t wait to make it!
    Thanks for the post.
    Gina :)

    Reply

  5. Ellen on March 12, 2013 at 4:22 am

    Omigosh. I adore a glass of Bailey’s on the rocks. And then another glass. so good. This recipe could be dangerous on multiple levels!

    Reply

  6. teresa on March 12, 2013 at 4:30 am

    I have been wanting to try homemade Irish Cream for two years. And (funny coincidence), now that i just stoped brestfeeding, you post this recipe. Thanks!

    Reply

  7. Amy on March 12, 2013 at 6:12 am

    I suppose for MLK Day you’ll feature “lynching” cupcakes? What’s wrong with you?

    Reply

    • julie on March 12th, 2013 at 6:56 am

      ???????????

      Reply

    • Diane W. on March 12th, 2013 at 10:17 am

      Huh?

      Reply

    • Beth on March 12th, 2013 at 11:07 am

      If you’re going to get on your high horse, at least post on the correct recipe. She’s complaining about “Irish Carbomb Cupcakes”. It’s just a name based on a drink, not a political statement.

      Reply

      • jeanne on March 12th, 2013 at 12:17 pm

        So glad to have a translator to help weed out the crazy. I’m Irish, and still didn’t get around to being offended by the name.

        Reply

      • Steph in Lex on March 12th, 2013 at 10:53 pm

        Good God–hasn’t that poor dead horse been beaten enough already?

        Reply

      • Marla on March 13th, 2013 at 2:18 am

        Oh Beth – Where’s a “like” button when ya need one?!? I’ve been stewing about her comment all day. Thank you for taking care of it!!

        Reply

    • Lauren on March 12th, 2013 at 2:49 pm

      Holy Smokes… I think I’ll have a drink (of bailey’s) on that note!

      Reply

    • Denise M. on March 13th, 2013 at 10:52 pm

      No one is forcing you to view BeB…give it a rest already.

      Reply

    • bianca on March 18th, 2013 at 5:34 pm

      WTF?

      Reply

  8. Margot Nowicke on March 12, 2013 at 7:44 am

    Homemade “Baileys” always kicks off the holiday season in my home. I make it on a Saturday morning and my husband and I taste test until it’s just right! :) my recipe has a longer ingredient list but I’ve had several over the years and they are all good!

    Reply

  9. Justin on March 12, 2013 at 8:13 am

    Wow Amy, way to ruin the party. :(

    Reply

  10. Paericia Barrett-Day on March 12, 2013 at 8:27 am

    My recipe also has almond extract, eggs & you don’t need expensive whiskey. I make it evey year as Christmas gifts for my neighbors. They love it!!

    Reply

    • Carol on March 19th, 2013 at 11:20 am

      my recipe has eggs too , and makes it soooo good .

      Reply

  11. Fiona @ Get Fit Fiona on March 12, 2013 at 8:32 am

    This looks amazing!

    Reply

  12. Juli on March 12, 2013 at 9:06 am

    Ahhh, such nostalgia. When I was a Peace Corps Volunteer in Ecuador, I made just about everything from scratch at friends’ requests – English muffins, cinnamon buns, pizza, etc. etc. I had forgotten that we also made our own Baileys!

    Reply

  13. Little Kitchie on March 12, 2013 at 9:19 am

    Homemade Bailey’s?! Uh oh… :)

    Reply

  14. Ellen @ The Baking Bluenoser on March 12, 2013 at 9:32 am

    Are you kidding me? This is incredible! Baileys is so delicious, especially in coffee or hot chocolate. I CANNOT wait to try this!!

    Reply

  15. Jennifer @ Peanut Butter and Peppers on March 12, 2013 at 10:05 am

    Ohhhh, I love this recipe! It is so perfect for St. Patty’s day!!! Thank you so much for sharing.

    Reply

  16. dkny on March 12, 2013 at 10:07 am

    FYI, the recent 2 recipes that I printed (including this yummy looking Irish Cream) have printed with weird fonts and letters in all of your pink headings. They are actually unreadable. Does anyone else have this problem?
    On another note, do you have a DIY recipe for sweetened condensed milk? I would like to make this recipe non dairy using soy milk et al but don’t know of a good substitute for the sweetened condensed milk.

    Reply

    • Michelle on March 12th, 2013 at 5:20 pm

      Thank you so much for letting me know about the printing issues, I will definitely look into that. As for a sweetened condensed milk substitute, I did a quick Google search and there were tons of results for making your own at home. I’m not sure what you have available, so you may want to check out some of the different recipes. Good luck!

      Reply

  17. Diane W. on March 12, 2013 at 10:19 am

    Is the instant coffee prepared or just the powdered granules?

    Reply

    • Michelle on March 12th, 2013 at 5:20 pm

      Not prepared, just the granules.

      Reply

  18. Christine on March 12, 2013 at 10:19 am

    I don’t buy instant coffee — can I use regular coffee and/or expresso as a substitute? Hate to buy a whole jar of instant coffee if I can sub strong coffee?

    Reply

    • Michelle on March 12th, 2013 at 5:20 pm

      Hi Christine, If you have instant espresso powder, you could use that. You don’t want to use the non-instant, as the granules may not dissolve.

      Reply

    • Steph in Lex on March 12th, 2013 at 10:51 pm

      Buy a whole jar of instant coffee!! Then you’ll have a good excuse to make a TON of homemade Bailey’s Irish Cream… ;)

      Reply

    • Karla on March 14th, 2013 at 7:34 pm

      You can get a box that contains 7 (I think) individual servings of instant coffee. Here the brand is usually Taster’s Choice and you can get it at the grocery store or drugstore. It can often be found for $1.00.

      Reply

    • Lali on February 13th, 2014 at 9:23 pm

      what do you think about an infusion?

      you can heat the cream and make the coffee with it… then you cool it and use it don’t know about how much coffee you must use… just an idea to try.

      :)

      Reply

    • Erin on March 11th, 2014 at 5:54 pm

      I don’t drink coffee so I buy the tiny jar of Maxwell house instant coffee. I think they’re 2 oz. and it’s just enough to make a couple recipes that require instant coffee granules.

      Reply

  19. Karla on March 12, 2013 at 10:25 am

    Always wanted to make this! Although, I’m concerned that the instant coffee granules won’t disolve?

    Reply

    • Michelle on March 12th, 2013 at 5:21 pm

      Hi Karla, They definitely dissolve! I had no issues.

      Reply

  20. Katrina @ Warm Vanilla Sugar on March 12, 2013 at 10:42 am

    You are the QUEEN of Irish themed recipes! I always go to you for inspiration, and posted a recipe of yours this morning on my blog actually. I can’t wait to try this!

    Reply

  21. Gloria @ Simply Gloria on March 12, 2013 at 10:59 am

    You’re seriously making me drool over my screen this morning! Looks so delectable! And not to mention, extremely easy to whip up! (=

    Reply

  22. Molly_Bakelette on March 12, 2013 at 12:10 pm

    I had no idea you could make this at home, love that you use Jameson, the real irish whiskey! Happy St. Patty’s Day Michelle! Also I love those jar-like glasses!

    xoxo M

    Reply

  23. Emma on March 12, 2013 at 1:28 pm

    This looks fantastic! But can it really be kept in the fridge for 2 months? Brilliant if it can but then again let’s face it, it will never last that long!

    Reply

  24. Catherine on March 12, 2013 at 1:32 pm

    I love this stuff made with Jameson Irish Whiskey!!

    Reply

  25. charm on March 12, 2013 at 1:33 pm

    Ok. Another party pooper here. But what if you made this without the alcohol? For us very un-Irish teetotalers who still have a fondness for the sweet stuff? Would it just be cold mocha cocoa?

    Reply

    • Michelle on March 13th, 2013 at 12:06 am

      Hi Charm, I’m not sure what you’d replace the alcohol with, but you could play around with some other ingredients and experiment!

      Reply

  26. Lauren on March 12, 2013 at 2:53 pm

    Thirsty…Tuesday? lol… doesn’t sound quit as rhythmic as ‘Thirsty Thursday’ but totally what your pictures and recipe are making me :) I tried to make a home made Bailey’s, but the recipe called for an almond liquor, which was WAY to strong of a flavor… excited to try this out1 Thanks for modivation to get throug the day :) Happy Tuesday :)

    Reply

  27. Mal @ The Chic Geek on March 12, 2013 at 4:14 pm

    What a delicious idea!

    Reply

  28. Katharine on March 12, 2013 at 6:02 pm

    LOVE Baileys! And Jameson is my whiskey of choice, so this just screams “make me on Sunday!!!” :)

    Reply

  29. Marsha on March 12, 2013 at 11:47 pm

    I made this Bailey’s recipe this afternoon and it turned out delicious! I couldn’t help but the continued sampling with amazement how tasty this turned out. I used instant expresso powder and some regular whiskey and fudge topping with the end results much finer than the my purchased bottle. Thanks so much for sharing.

    Reply

  30. Lisa Freeman on March 13, 2013 at 9:49 am

    What’s the difference in Irish whiskey and Kentucky or Tennessee whiskey? I have some Crown and Jim Beam and wondered if they would work?

    Reply

    • Michelle on March 21st, 2013 at 2:01 pm

      Hi Lisa, There are multiple differences among all the different types of whiskey (Irish, Scotch, Canadian, Kentucky Bourbon, Tennessee, etc.) – how they’re distilled, for how long, the type of vessels that are used. If you Google you’ll find all sorts of information. That being said, I’m sure you could make this with another type of whisky; I had Jameson already and using an Irish whiskey just makes it feel more authentic ;-)

      Reply

  31. Lisa on March 13, 2013 at 6:25 pm

    I just whipped up a batch of this and shared some with my neighbor. This certainly doesn’t have the same proof as Bailey’s! :-D Looking forward to indulging over the next few days.

    Reply

  32. Rosie @ Blueberry Kitchen on March 14, 2013 at 10:18 am

    Oh wow homemade sounds dangerous! Your recipe looks and sounds so good :)

    Reply

  33. Misty on March 16, 2013 at 4:15 pm

    Just whipped some up with the Johnnie Walker Black that I had on hand and WOW! Holy Smokes, so good! Definite kick! I can see how different whiskeys will be fun to experiment with. Thanks for posting this!

    Reply

  34. Karina Fogliani-Ahmed on March 17, 2013 at 12:40 am

    I love the original “Bailey’s” of course. My favourite is the version with chocolate and mint. In fact, I had some today in honour of St. Patrick’s. This recipe makes indeed a lovely present. Great idea.

    Reply

  35. Photo Retouching on March 18, 2013 at 8:02 pm

    my cousin makes everyone in our family home made irish cream for christmas…. I wonder if she’s seen this recipe… I will be sending it her way!!

    Reply

  36. E.Thies on April 12, 2013 at 10:00 pm

    How do you prevent the cream from curdling?

    Reply

    • Michelle on April 13th, 2013 at 12:35 pm

      I’m not sure why the cream would curdle?

      Reply

      • Wendy on August 31st, 2013 at 10:19 am

        Mine just curdled…. the cream hitting the whiskey started it, and by the time it was blended it was a lumpy mess….TASTY! but fully curdled.
        i was just here to see what I could do different next time!

        Reply

        • kingkez on December 15th, 2013 at 1:51 pm

          Mine curdled, so I strained it through a large strainer into a bowl, then a tea strainer, not perfect but better. The second batch I added the whisky last,as I pulsed the blender trying not to blend for too long and it didn’t curdle. good luck

          Reply

  37. Jaime on April 13, 2013 at 7:06 pm

    I lust absolutely love Irish recipes.. (being Irish myself..) I also love your webpage, looks like I will be visiting you alot in the future.. :)

    Reply

    • Jaime on April 13th, 2013 at 7:07 pm

      *JUST SORRY FOR THE TYPO..

      Reply

  38. morri on May 25, 2013 at 3:26 pm

    I’m not a fan of the original Bailey’s, but my Mum quite likes sweet liqueurs, so I made her a bottle of this for Mother’s Day. When made according to the recipe, the liqueur really packed a punch (at least compared to the original). It would have been OK for me, but as it was to be a gift, I splashed in more cream, so it would be more to Mum’s tastes. Does this drink mellow with time, after it spends a couple of days in the fridge?

    Also: I think it would be a good idea to dissolve the instant coffee before adding it to the mix, maybe with a teaspoon of whiskey.

    Reply

  39. Cherie Chen on June 14, 2013 at 2:19 am

    Hi, I am really excited to try this out! Can I just check with you if instant coffee 3-in-1 works too?

    Reply

    • Michelle on June 15th, 2013 at 9:59 am

      Hi Cherie, I’m not familiar with “instant coffee 3-in-1″… what is it? If it’s just an instant coffee, then that’s fine.

      Reply

      • Cherie Chen on June 15th, 2013 at 9:58 pm

        Hi Michelle, I’m so glad you replied! Basically, the 3-in-1 coffee over here in Singapore means it’s coffee, sugar and milk. So is it suitable for this recipe? Or should I just get instant coffee that has sugar?

        Reply

        • Michelle on June 17th, 2013 at 6:46 pm

          Hi Cherie, Just get instant coffee that is the coffee granules, no added milk or sugar.

          Reply

  40. Patricia on June 15, 2013 at 12:54 am

    Hi Everyone,
    I have tried a different version, mine.
    Hope is ok for you all.
    INGREDIENTS
    250g Milk Chocolate (I used Lindt) coarsely chopped, melted
    600ml Thickened Cream
    2 Tins Condensed Milk
    1 Tin Evaporated Milk (skim or original)
    2 Teaspoons Instant Coffee Granules ( I dissolved coffee in a little boiled water)
    1 Teaspoon Vanilla Extract
    1 Btl. 750ml Whiskey (I used Jamieson’s)
    This recipe makes 2-1/2 Litres
    You could halve.
    METHOD
    Melt chocolate in heatproof glass bowl, add coffee, add cream gradually, stirring briskly with whisk. Strain, just in case there are pieces of chocolate left, and pour into a large bowl.
    Add condensed milk, evaporated milk, vanilla extract, and whiskey, (add 1/2 btl and taste. Depends on how strong you like. I added 1- 750ml btl to mine.
    Stir with metal spoon. I used a stick blender to blend all ingredients together.
    Pour into sterilised bottles. I used 1 Litre bottles with clip to seal. Place in fridge for 24hrs (if you can wait that long). Will last in fridge for about 4 weeks. That is if hasn’t gone before then.
    Hope you all enjoy.

    Reply

  41. Patricia on June 15, 2013 at 5:37 am

    OOPS SORRY……………………..1 Tin Condensed Milk
    Don’t put in 2.
    Serve over ice………………yummmmmm

    Reply

    • Jon on June 26th, 2013 at 2:46 pm

      1 tin condensed milk, 1 tin evaporated milk, 1/4 bottle of scotch (or more for more alcohol) 4 teaspoons of Camp coffee. Job done. Grand total time about 2 minutes and you can make it in front of your friends, If bottling add gelatine. Serve over ice. Perfect for camping.

      Reply

      • Jon on June 26th, 2013 at 2:47 pm

        I meant tablespoons. Camp coffee sold in larger Sainsburys. It is liquid coffee with chicory not coffee with a handbag and high heels on when the wife isn’t watching !

        Reply

  42. Dave Netzke on July 10, 2013 at 7:03 pm

    I also have a Baileys recipe. It is very similar to the above but with 3 exceptions

    1) Substitute the half and half for whipping cream
    2) Add 1 tsp of coconut extract
    3) Add 3 eggs.

    These changes will enhance the flavour, richness and make it more creamy. As with the above recipe it must be refrigerated. Give it a try.

    Reply

  43. Rose on July 13, 2013 at 8:24 pm

    So good But has lots of calories in it

    Reply

  44. MARY VAN LEEUWEN on August 3, 2013 at 11:17 am

    Hi everyone, this recipe was given to me in 1980; I have made it many times and is always a succes. as my”specialday” is approaching, I just finished my batch of Irish cream as my friends 9and I) love it so much. This one differs a little bit;( do not count calories…!). Here it is:
    IRISH CREAM.
    375 ml whisky
    4 eggs
    1 can sweetened condensed milk
    300 ml thickened crean
    1tblsp caramel topping
    1tblsp choc. topping1/2 teasp. almond essence 1/2 tblsp instant coffee.

    Put all together into mixmaster beat for approx. 10 minutes.
    Makes 2 (750 ml) bottles.

    Delicious..!

    Reply

  45. Jeff Winston on November 28, 2013 at 1:43 am

    I made used this recipe. The condensed milk made is way to sweet. Baileys isn’t that sweet. I substituted the condensed milk for evaporated milk. It worked better for me. But. The is recipe was a good place to start.

    Reply

  46. cookingwitho on November 28, 2013 at 1:32 pm

    Make sure to do on high puree or you will get a lot of lumps in it. I had a blender that couldn’t go high enough speed the first time I made it. It was still good just had to strain it.

    Reply

  47. Teresa on December 8, 2013 at 9:55 pm

    This might be a stupid question but can you drink this immediately or do you have to let it sit. I’m thinking of doing some of this for a hostess gift, any suggestions on the perfect time to make it? (A day/week before the party?)

    Reply

    • Michelle on December 9th, 2013 at 12:31 pm

      Hi Teresa, You can drink this immediately. It should be shaken if it’s been sitting for awhile, otherwise it’s fine. You could make it up to a week before.

      Reply

  48. Lynn on December 14, 2013 at 3:55 pm

    Where do you get the bottles to put it in? I want to give as Christmas gifts. Thanks for the recipe! Can’t wait to try! : )

    Reply

    • tracey leicester on January 28th, 2014 at 2:29 pm

      homebase sell bottle’s 1 litre £2.99

      Reply

  49. Shannon on December 15, 2013 at 12:13 pm

    would like to hear about the cream curdling issue & how to prevent it…thanks!

    Reply

  50. Lori on December 18, 2013 at 7:30 pm

    I’m going by the store to pick up the ingredients to this tonight, to make as Christmas presents. Thank you so much!

    Reply

  51. Senait on December 23, 2013 at 4:32 am

    For the curdling it looks like its happening if you blend for too long using the whipping cream. That’s what happened with one of my batches. Then I stopped blending at about 30 seconds and it came out perfect.

    Reply

  52. giulia on January 14, 2014 at 3:05 am

    i made this baileys today….but my cream curdled……would you know why?

    Reply

    • Michelle on January 14th, 2014 at 4:39 pm

      Oh no! I am not sure why, were any of the ingredients particularly warm? If you blended everything together, I don’t know why any curdling would have happened.

      Reply

  53. Giulia on January 15, 2014 at 12:01 am

    I can’t figure out what happened. Whisky is an acid so that would have caused cream to curdle immediately. Might try Adding whisky last this time… Other option is I blended for too long and it heated up.. Might try to blend with a hand whisk..

    Fingers crossed! I saw a couple of similar comments on your blog so if I find the solution i can let you know!!

    G.

    Reply

  54. D. on January 28, 2014 at 11:49 am

    I made this at Christmas and found it to be absolutely DELICIOUS…I’m only sorry it DOESN’T freeze or I would have to make it ALL the time and then I would have to join AA because I wouldn’t be able to stop!!! Love this…thanks for the recipe…

    Reply

  55. tracey leicester on January 28, 2014 at 2:26 pm

    i cant find chocolate syrup!! i have choc sauce that has gluclose fructose syrup??

    Reply

    • Michelle on January 28th, 2014 at 7:36 pm

      Hi Tracey, That might work, but you want to ensure it’s something that’s not too terribly thick, so that it actually dissolves in the mixture.

      Reply

      • tracey leicester on January 29th, 2014 at 5:01 pm

        i used an a choc sauce that was bit more pricey, i put in microwave for 10seconds, YUM! its lovely!!

        Reply

  56. Mike on February 2, 2014 at 3:29 pm

    This is a fantastic recipe! I’ve made others similar to it, but what I like about yours is the teaspoon of instant coffee. A word of caution: you should remove “Baileys” from the name of this recipe for legal reasons—The BAILEYS word and associated logos are trade marks © R&A Bailey & Co. I work for an advertising agency and therefore know a bit about brands and their legal stuff.

    Reply

  57. Melissa French, The More With Less Mom on March 5, 2014 at 5:02 pm

    I linked to this in my March Real Food Meal Plan. I tried this without the alcohol and it was tasty. Now I need to buy some whiskey.

    Reply

  58. Dave on March 8, 2014 at 4:04 pm

    To stop it from curdling… make sure everything is cold…. from the fridge…. even the whiskey. Room temperature whiskey may make it cuddle

    Reply

    • Dave on March 8th, 2014 at 4:09 pm

      CUDDLE????…. would be nice…but meant curdle

      Reply

  59. Jay on March 13, 2014 at 3:32 pm

    The recipe tasted terrific. Only problem was it seemed thicker and sweeter than Baileys. Seems like too much sweetened condensed milk. Will have to experiment some more. Tough job…

    Reply

  60. Teresa K on March 13, 2014 at 9:50 pm

    Anyone tried to make it dairy free?

    Reply

  61. Linda on July 4, 2014 at 10:05 am

    Enjoyed everyone’s comments on the homemade Bailey’s! I just happen to have some Bailey’s in the pantry so I’ll save the recipe for later! Happy 4th of July!

    Reply

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