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!
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!
Watch How to Make 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
Ingredients
- 1⅔ cups (393.33 ml) Jameson Irish whiskey
- 1 cup (238 ml) half & half or heavy cream
- 14 ounce (396.89 ml) canned sweetened condensed milk
- 2 tablespoons chocolate syrup
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee
Instructions
- Combine all ingredients in a blender and puree on high speed for 30 seconds.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I tried this recipe yesterday. It was awesome. Turned out great, no curdling, no coffee granules floating around. I let it sit for a couple of seconds then gave it a quick whisk and they disappeared. I have a query. Can I make a lighter a version with Sherry for those that don’t like whisky. Just been reading up on Sherry and Whisky, whiskey is matured in sherry casks. Thank you.
How many bottles does this recipe make ? One or multiple
I have done this recipe a number of times. I just use cheap blended whisky. It feels wrong to use the expensive one. Just finished another batch and I was wondering if anyone had made Pumpkin Spiced Baileys. I have the syrup I’m just a bit scared of adding too much.
I made this recipe for Baileys.. its easy to follow and it’s delicious….I will certainly make it again
This recipe is great! My wife is heavy-handed with the whiskey. So we use 2 cups of whiskey.
Sounds really nice…
Great easy recipe.l use single cream,& Camp coffee. Use a hand whisk too,easy peasy. Cost a quarter of price of Baileys too. Also you can make if as strong or weak as you like. Brilliant,thankyou!😋
Why does every homemade Baileys Irish Cream add coffee!? The original has absolutely no coffee flavoring in it but every single copycat recipe has it added. So this isn’t a Baileys Original Irish Cream like recipe.
A couple of general comments to bring some issues to the top of the comments section.
Using a blender is NOT necessary for this recipe. Many commenters below complain of having this ‘curdle’. What is actually happening is that you are churning the cream into butter. Various brands of cream will churn out with different degrees of ease, so some people get butter and some don’t. If you feel the need to use a blender, spin everything EXCEPT the cream, then add the cream and don’t even turn the blender on, just stir well with an iced tea spoon or something, or pour out into a bowl and stir the cream in there. I’ve been making this for years using just a bowl and whisk and it mixes together just fine.
And, two quick comments on ingredients:
The coffee called for is the dry granules or powder, although a shot of expresso sounds wonderful!
For those across the Pond, I believe American heavy cream is the same as British double cream; it’s based on fat content:
heavy cream – 3.5g/15ml
cream – 3g/15ml
I make this every year…GREAT recipe!
I use a whisk and mixing bowl and do it by hand… no curdling.
I add the coffee and half and half to the bowl first, and whisk that up, then
add the rest of ingredients. I buy pretty bottles and order nice labels online and
give this out as Christmas gifts. Everyone loves it!
Thanks so much for this recipe, Brown Eyed Baker!
I did as others suggested and added the whiskey to the blender last and had no curdling issues. I’m in an old house in Minnesota on a 10 degree day though, so maybe it’s because my whiskey is pretty chilled? I can see how others would have that issue if they were working with warm whiskey. I used Jack Daniels and I’m calling it Tennessee Cream. ;)
Best recipe ever! Great to bring as host/hostess gifts in pretty bottles especially at the holidays!
Has anyone tried this recipe adding peppermint? I’m thing of trying this afternoon and was wondering if anyone had any tips?
I just made this. Horrible curdling! Now, I’m not a fool in the kitchen, I make hollandaise from scratch… Never any separation or lumping. This should not have happened, or… Your instructions needed to be be more clear? I just wasted time and ingredients and I’m apparently not the only one. Perhaps you could help?
I’ve been reading many comments and other recipes that state the mixture needs to be blended quite slow to prevent curdling. If it does still curdle, you can run through a mesh strainer to remove! Try again, such a great little homemade treat!
I followed the recipe and it is delicious. Blend on low not high so it does not curdle.
Not sure if anyone has noticed that condensed milk is now only 300ml instead of 395ml. This would only give you 3/4 of what is called for. I was wondering if it will make that much of a difference if I just use it without changing any of the other amounts. I made this recipe a few years ago and it was great.
I use the 300ml cans of sweetened condensed milk without changing anything else. It is such a sweet drink anyway, I think it tastes fantastic despite that reduced amount. 💗
If you follow the recipe with Jameson Irish Whisky it turns out great! I added a 1/2 tsp of almond flavour, which gave it a kick. I tasted other whiskey’s and I found them all very strong. Jameson on the other hand is a smooth Whiskey which I personally found the best choice for this particular recipe.
I made it!
Brilliant!
I can recommend serving it with with an espresso ice cube. Simply make a number of espressos and make them in to ice cubes. The better the coffee, the better the 🧊😊
Does it have to be an Irish whiskey? I have a “Jim Beans Bourbon Whiskey” and I am wondering if it matters?
Hi Kristina, It doesn’t, that just makes it a more “authentic” copycat for Baileys ;-) Any whiskey that’s your favorite will work!
I tried with Tennessee whiskey and I do not recommend. Way too strong……
I cant see how anyone can say it’s expensive unless they’re putting the whole bottle of whiskey in! You can make several bottles of bailys with one bottle of whiskey how can that be more expensive???
My sister and i made this while on the phone to each other due to social distancing and i have to say we were NOT disappointed. What treat, i’ve already made a second bottle.
We used Elmlea double cream it worked a treat, i used Jack Daniels and my sister used Jameson we are both thrilled with the results. Thanks so much for sharing
I see I’m not the only one seeking the comforts of Irish Cream while in quarantine during the end times. I subbed the coffee for a shot of espresso and the whiskey for brandy, the result was amazing.
This is delicious! Since we’re in #stayhome mode and I didn’t have choc syrup or instant coffee, I subbed a double espresso with spoonful of dark cocoa. It worked! Thanks and the luck of the Irish to you!!
Very close to Bailys. Using heavy cream, it comes out too thick. Also using full 14 oz can of eagle brand made it too sweet. Next time I’ll play with the recipe. Dilute with part half and half instead of cream. And use less eagle brand.
I absolutely love this recipe. It’s always my special gift for loved ones at Christmas. Perfect every time!
Made a batch with just apple pie moonshine, vanilla and half the amount of condensed milk. Mmmm, mmmm
This is a delicious easy recipe. I personally felt it was The chocolate was a little heavy, I will probably do one tablespoon next time; however this first batch will NOT go to waste.
Thank you very much for this recipe!
I made 3 bottles and gave one each to my brother and dad. My dad really enjoyed it without ice, two helpings during the same night. I looked all over the internet for a recipe like this. I will keep it as a regular. Also the ingredients are easy to find! Enjoy!
Can I use my kitchen aid mixer on low speed
Hi Rebecca, I don’t think it would emulsify the mixture the same way a blender would. I would recommend using a blender or food processor for this.
I’ve made this recipe a couple of times now, once with Jameson, once with an Irish whiskey aged in Amontillado Sherry barrels, and this last time with a Black Velvet blended Canadian whiskey.
The first couple of times I made it as suggested and found it a tad sweet for me.
This last time, I used about half the sweetened condensed milk and subbed in the same amount of evaporated milk. It lets the vanilla come forward quite nicely. So nice to keep on hand for coffee and small bottles as gifts.
Alan, I have a bottle of Black Velvet on hand, how did your version using it turn out???
I’m also wondering about using Black Velvet or Jack Daniels I found in the cupboard??
Yes, that would totally work!
I made the Bailey’s Irish cream this evening, I feel as if its a lil strong and thick how can I fix that?
Do NOT use a blender!!! To avoid the curdled mess that will result from over blending, just mix ingredients in a bowl and whisk gently….. so much easier, and absolutely perfect without the straining
I don’t know anything about putting any thing up on the web. Can’t you fix the recipe? Why should you have to read through all the posts to find out your ingredient list is wrong? You should be using coffee granules not instant coffee.
Followed the same recipe, but I used a 1:1 ratio of whiskey and half and half. To get a better consistency, I used a dairy based whipping cream
WHEN YOU MAKE A BATCH OF THIS AND PUT IT IN THE FRIDGE – HOW LONG WILL IT BE GOOD FOR?
About 2 months.
You can also use Brandy instead of Whiskey.
Plus, if you can find it use Camp Coffee essence, it is better than instant coffee.
It is hard to find
but any Grocer who specializes in Brit products will probably carry it.
I was wondering if you could Johnnie Walker instead of Jamiesons
I’m not sure what I did wrong… the baileys tastes great but it is freezing in my fridge for some odd reason? Any tips? My fridge isn’t too cold either, it’s the strangest thing but it freezes in the sealed bottle I put it in.
I wanted to add to my previous comment and deal with the curdling problem I’ve read others have had. I was worried about this happening to me as I know cream and alcohol can be tricky. When I added my ingredients into my blender, I added everything except the whiskey first and blended it a little. Then I added the whiskey last and blended it on high for 30 seconds as the recipe says. So, for those concerned about curdling, try changing the order of ingredients and add the whiskey last, after blending it alittle. I used half and half and NOT heavy cream.
I made this last night but I didn’t buy Irish Whiskey because it’s too expensive. So I bought a Kentucky Whiskey. The alcohol was NOT mellow in my version. It stood out too much; not like the original Bailey’s. So maybe it was the cheaper whiskey I used that was not a good choice. Someone somewhere said you could use a different whiskey but maybe you shouldn’t? Overall, it was pretty delish. I used half and half instead of heavy cream. Next time I will use the heavy cream along with the half and half. Oh my! The calories! Also, most dairy products here in the U.S. are ultra pasteurized and have a long shelf life. Which is good if you want this to last a long time. But there are some brands that are NOT ultra pasteurized, so make sure you are aware of that because yours will not last as long.
This recipe is wonderful.and easy as can be to make. It will be a home run I assure you. I give it 5 stars!!!
About how much does this recipe make ? Want to make some as Christmas gifts and wondering if I may need to double to make 4 to 6 little bottles ?
Thanks everyone !
Hi Tina, It makes 34 ounces (you should always be able to find yield near the top of the recipe). Hope that helps!
This Baileys recipe is Devine, just like the shop version….love it, so easy to do. Thank you!
went out and bought all the ingredients thinking that it would be cheaper then just buying Irish cream but it was not cheaper at all maybe even more expensive so what is the point ? small bottle of the Irish whiskey was $20 and then spent another $20 on the other ingredients so dont think I will be doing this again when a 40 of irish cream at the store is around $35
crunching the numbers i came up with this recipe costing just under $20 using high quality Jameson. using cheap irish whiskey i got it down to $11 and i doubt Baileys is using high quality spirits, no mater what they say
Not to mention you can make smaller batches so you dont lose any sitting too long. I have a bad tendency to let perishables sit too long so making small batches when I want it is good
Can the cream in a Bailey’s bottle , left unopened, congeal? And if it does, is it unfit to drink?
Hi Norma, If it’s not opened, I assume it would stay just fine unless past any expiration date that may be on the bottle.
I made a wedding cake with this for an irish wedding.
enjoying your BAILEYS IRISH CRM RECIPE HERE IN GLOOMY SEATTLE WASH. THK YOU
I have used a variety of Irish Cream recipes in the past, this one is the best.
The recipe worked like a charm. Packs a punch too!
OMG, I made several bottles of this last year . . . . just finished making several more bottles for gifts and it’s even better than I remembered. After you make this recipe, the commercially-made product just doesn’t cut it. I use instant espresso instead of instant coffee; I find that it gives a little stronger coffee flavor which blends very well with the chocolate and sweetness. This is the best gift ever . . . and a wonderful addition to your home bar!
I do not have half and half or heavy cream but I do have evaporated milk! Will that work?
Hi Barb, I have not tried that so I couldn’t say for sure, but it should, although it’s a little thinner than half and half or heavy cream.
Do you think espresso powder could be used in place of the instant coffee granules? If so, a direct substitution, or would you use less because I’m guessing espresso powder is stronger? Thanks!
We had the same problem as many of you had, curdling so bad it wouldn’t even pour. We strained it as well but there’s still curdy bits. Still taste good but would not blender next time just stir or shake. Thanks for the recipe and all the comments
I don’t like or drink coffee. Would it make a high difference if I omit it?
Hi Tiffany, Yes you could definitely sub espresso powder. It will be a bit stronger, so it’s a matter of personal preference. Enjoy!
I’ve used instant espresso powder (instead of instant coffee) and it’s WONDERFUL!!!! It’s worth looking for the instant espresso.
Has any used this recipe to make mint chocolate irish cream liqueur? If so, how? Thanks!
It wont spoil if you drink it,,,,,why make it if you wont drink it.
It wont spoil if you drink it. Good recipe. I make this every year. Good for Christmas morning coffee mix. If you are cooking Christmas dinner you will need to sip this during the day. Much Merryment to all.
Wow!! How easy it is to make. I will never buy another bottle of Baileys Irish Cream
I’m excited about making this but I have a question. The instant coffee…..is that granules or prepared instant coffee that you use. I’m pretty sure it must be the coffee granules but I’ve been “pretty sure” before and have been wrong!! Don’t want to take any chances!!
Hi Nancy, It should be the coffee granules, so sorry for any confusion! Enjoy! :)
I made this, it is delicious. Thank you for sharing your recipes.
Recipe rocks. Careful…. My Mason jar batch lasted 3 days.
Wanted to add…… I never put ingredients in a blender. All fit nicely in a standard Mason jar… Shake it up. You’re going to shake everytime you use it anyway so don’t waste the precious drops the blender holds on to. If your worried about overflow, don’t be. Make the last ingredient the Irish whiskey and fill to the top. If you think you were a little shy with the Irish whiskey…… Add a bit to your drink. I’m making homemade Kalua, Grand Marnier and now Bailey’s Ut ooooh….. That’s a B52
this recipe is just awesome. highly recommend for everyone :)
OK replying to old thread but thought I’d share my experience with others . . . .
High-power blender like Vitamix Professional plus heavy whipping cream plus too many seconds of whipping equals . . . . .wait for it . . . . Baileys Butter!! :-)
Yep, I just made some Baileys Butter. I wonder if this is what happened to the commenter who thought it curdled, maybe little bits of butter started to separate out? Well for me it is not a loss because the butter is delicious and boozy. There is about 1/3 cup of butter floating in the liquid Irish Cream. I strained it out in a cheesecloth and spread it on some cookies.
This cream is so yummy and unique. I have to try this. I ate many before but this is something new.
Yesterday my Mom made it :) It’s really delicious.
I made the recipe but the drink curdled and did not come out smooth……….. What did I do wrong??
Hi Elna, Some folks above have mentioned curdling if the mixture is blended at too high a speed for too long (almost creating whipped cream). Some have mentioned that having the whiskey chilled helped, too. You could always strain it, it will still be good!
Just made this recipe , I used double cream as wasnt sure what “heavy cream was”. Put all ingredients in my Ninja as I dont have a blender, but after 40 seconds it had all curdled, at first i thought the cream must be past its date but on checking the pot found it had another few weeks. Anyone know where I went wrong please.
The high speed of a blender makes the cream curdle. Just pour it through a strainer. It will still be delicious, just less fat. Next time, just whisk the ingredients by hand in a bowl or shake it in a mason jar. 😊
Love this stuff!!!!! Made it (several times) for Christmas then mixed up a “virgin” version to use as coffee creamer. Even without the Jameson’s it’s the best ever! I seem to have a pot of milk and sugar reducing to sweetened condensed milk on the stove constantly these days in order to feed my recent Irish Cream addiction. Forget the 2 month purported shelf/fridge life, it doesn’t last anywhere near that long in this house! It’s just too darn good!
I made this and it was incredibly robust and flavorful. I used 2 cups of Bushmill’s Irish Whiskey instead of 1 2/3 cups to pack an extra punch. This deserves 5 stars all the way!
Can’t wait to try this! Just looking for minor clarification on the teaspoon of instant coffee; is it prepared instant coffee, or just the dry grounds?
Hi Karen, Just the dried grounds.
I used instant coffee mainly because I use a shaker bottle to make mine (I don’t have a full size blender) and it works/tastes great. I was afraid regular coffee grounds wouldn’t dissolve. When I make it without the Jameson’s to use as a daily coffee creamer I omit the coffee as well, though I’m not sure it still qualifies as Irish Cream without those two ingredients ;-)
Hi Michelle
Congrats on your second gift from God. They look marvelous! Never worry on what you didn’t get done during this hectic time (two babies but don’t tell Joseph) as there’s a saying, man plans…God laughs! Instead enjoy every minute with them as it’ll pass so swiftly you could get whiplash! I look forward to seeing them on Fridays.
I just wanted to let you guys know that I made the imitation Baileys using Jim Beam. It is so strong! I don’t think I’ll ever buy Baileys again! After reading comments on the curdling, I blended everything except the heavy cream for 20 seconds and then added the cream and blended another 10 seconds…Good stuff indeed!
Thank you and stay blessed!
Ess
I’m wondering how to make the salted caramel version? Should I substitute caramel for all or half of the chocolate?
I can’t drink milk so I substitute coconut milk for the heavy cream and substitute nondairy coffee creamer for the sweetened condensed milk. I like to use flavored ones like caramel or vanilla. I also use decaf instant coffee so my night cap doesn’t keep me up at night. Sooooo good. I think this also solves the curdling situation. Thanks for the quick, easy and delicious recipe.
Mine has set!!! Help???
Made as Christmas giveaways, it’s a big hit. I used 1/2 & 1/2 instead of cream. The first batch I made, I made with heavy cream and I must of blended a few seconds to much because it got a little to thick, I strained it and it was ok ( I did get some fabulous Irish cream cream out of it)!
HOw long can this irish cream recipe be left out (unrefrigerated)?!
Thank you!
Hi Phyllis, Probably a couple of hours or so.
How long does it keep in the refrigerator once it has been opened? I assume the two months guideline is when it is unopened?
Hi Maureen, You’re not preserving this in any way, so it doesn’t matter if it’s been opened or not. I would say two months total from the time you make it.
Why can’t people use measures, what is 1 2/3 cups or a cup?????
Sad you had to say it rudely but I’m sure Google would have been faster to learn that 1cup=8ounces=250ml.
Does anyone have a recipe for the strawberry flavoured Irish cream
Thank you for the recipe. I enjoy the site very much. However, I have to support Amy (or whoever it was) at taking offense at car bomb being used in the name of a recipe. As an American (as I suppose most readers are), I was “treated” one fine September day in Beijing, China to a drink called The Flaming Twin Towers. The advertisement stated it had “explosive” flavours. Hey lighten up already…it’s only a drink! I’m sure the people of Belfast (or anywhere would surely agree.
Since some people are having curdling problems, Including myself, I figured I better share my experience. Yesterday I follwed the directions and ingredients list as they are (used the whipping cream instead of half and half) and the whole batch curdled on me in the blender. Today I gave it another go and it turned out perfect. Instead of using Jameson’s I used 1 cup of 100 proof southern comfort (because I had it on hand and used all the Jameson’s yesterday) and added it very slowly after the other ingredients had blended. I added the whipping cream then turned blender on as slow as it could go then proceeded to add other ingredients with the booze being added last as stated. not sure if it was the slower blending or the change of booze but it worked….hope this helps
just made this, wow. Very strong. But oh so yummy…
Hi!! How many cups of Jamison does the recipe call for? There is a little square next to the 1 in your recipe, so just want to be sure. Thanks!!!
Also, do you prefer to use heavy cream or half & half?? I’m making for Christmas gifts, so I want to get it right. ;-)
Heavy cream makes a richer drink; half-and-half, a little thinner. I personally prefer heavy cream.
Hi Becky, 1 and two-thirds cups :)
The praise is coming in steadily. :)
Everyone seems to love it, I even made a non-alcohol version for the couple of people in the office that don’t partake. They said they have drizzled it on ice cream and sweetened up hot cocoa. Out of the 6 batches I made, not a single one curdled. I always added the whiskey last and made sure everything was kept in the refrigerator. thank you so much for my successful Christmas gifts!
Do NOT mix in blender for 30 seconds if you are using heavy cream (35%). I ended up with 3/4 cup of Baileys whipped cream before I noticed what was happening. The cream is delicious but be forewarned if you don’t want Baileys whipped cream.
I work in an office where I am the only female. I am thinking of making this for my co-workers as a Christmas gift. I will be sure to let you know the results but these guys are so easy that I doubt I will hear anything negative. Looking forward to taste testing and being the office hero!
I have now been making this recipe for two years. I now give little bottles of this out to my customers as Christmas gifts. I already have some customers asking when they will get theirs this year! I guess I had better get busy.
how much is a cup please
Hi Avril, A cup of what?
I just made the recipe – I also ran into the “curdling” issue that others have. Once I thought about it I realized that by processing it in the blender, I ended up with 3/4 cup of irish cream butter. I strained out the lumps of butter and worked out the extra moisture. I am going to try using it in a cake. The resulting liquor was great after I stirred in a bit more heavy cream by hand.
Hi can I use all purpose cream?
Hi Pau, I’m not sure what all purpose cream refers to, but I think it should be fine.
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!
Anyone tried to make it dairy free?
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…
To stop it from curdling… make sure everything is cold…. from the fridge…. even the whiskey. Room temperature whiskey may make it cuddle
CUDDLE????…. would be nice…but meant curdle
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.
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.
i cant find chocolate syrup!! i have choc sauce that has gluclose fructose syrup??
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.
i used an a choc sauce that was bit more pricey, i put in microwave for 10seconds, YUM! its lovely!!
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…
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.
i made this baileys today….but my cream curdled……would you know why?
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.
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.
I’m going by the store to pick up the ingredients to this tonight, to make as Christmas presents. Thank you so much!
would like to hear about the cream curdling issue & how to prevent it…thanks!
I think the trick is to avoid the whiskey hitting the whipping cream straight. I mixed the whiskey with the condensed milk and other ingredients first. Then added whipping cream. No problems with curdling.
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! : )
Hi Lynn, I got them at Specialty Bottle: http://www.specialtybottle.com
homebase sell bottle’s 1 litre £2.99
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?)
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.
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.
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.
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..!
So good But has lots of calories in it
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.
OOPS SORRY……………………..1 Tin Condensed Milk
Don’t put in 2.
Serve over ice………………yummmmmm
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.
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 !
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.
Hi, I am really excited to try this out! Can I just check with you if instant coffee 3-in-1 works too?
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.
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?
Hi Cherie, Just get instant coffee that is the coffee granules, no added milk or sugar.
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.
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.. :)
*JUST SORRY FOR THE TYPO..
How do you prevent the cream from curdling?
I’m not sure why the cream would curdle?
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!
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
I think you have to add the whiskey to the cream for it to not curdle. I used to make Brown Cows a long time ago and I think it curdled a few times when I forgot. Has anyone tested this? I could be wrong.
I mixed the whiskey with everything except the whipping cream first. Then added the whipping cream at the end. No problem with curdling.
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!!
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.
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!
Oh wow homemade sounds dangerous! Your recipe looks and sounds so good :)
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.
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?
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 ;-)
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.
LOVE Baileys! And Jameson is my whiskey of choice, so this just screams “make me on Sunday!!!” :)
What a delicious idea!
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 :)
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?
Hi Charm, I’m not sure what you’d replace the alcohol with, but you could play around with some other ingredients and experiment!
I love this stuff made with Jameson Irish Whiskey!!
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!
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
You’re seriously making me drool over my screen this morning! Looks so delectable! And not to mention, extremely easy to whip up! (=
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!
Always wanted to make this! Although, I’m concerned that the instant coffee granules won’t disolve?
Hi Karla, They definitely dissolve! I had no issues.
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?
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.
Buy a whole jar of instant coffee!! Then you’ll have a good excuse to make a TON of homemade Bailey’s Irish Cream… ;)
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.
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.
:)
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.
Is the instant coffee prepared or just the powdered granules?
Not prepared, just the granules.
Using Liquid camp coffee gives a really great flavour and a touch (large) of white wine is also good
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.
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!
Ohhhh, I love this recipe! It is so perfect for St. Patty’s day!!! Thank you so much for sharing.
Are you kidding me? This is incredible! Baileys is so delicious, especially in coffee or hot chocolate. I CANNOT wait to try this!!
Homemade Bailey’s?! Uh oh… :)
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!
This looks amazing!
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!!
my recipe has eggs too , and makes it soooo good .
Please send me the recipe I lost mine in a house fire
Wow Amy, way to ruin the party. :(
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!
I suppose for MLK Day you’ll feature “lynching” cupcakes? What’s wrong with you?
???????????
Huh?
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.
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.
Good God–hasn’t that poor dead horse been beaten enough already?
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!!
Holy Smokes… I think I’ll have a drink (of bailey’s) on that note!
No one is forcing you to view BeB…give it a rest already.
WTF?
You could have been a bit more creative with your hateful and rude comment.
Klankakes, Watermelon tea, James Earl Ray’sen bread, Compton cornbread or Chicken in chains would have been much more creative. I am not a racist or a hater by any means but “lynching cupcakes” was just plain idiotic in my humble opinion. :/
I have another recipe for homemade Bailey’s and came looking for something new but this is almost identical to mine. Try adding a teaspoon of almond extract to the mix, trust me.
Sláinte! Óglaigh na hÉireann!
Amy, an Irish Car Bomb is an alcoholic drink made with Guinness Stout with Jamison’s whiskey floated on top, then you drop a shot of Bailey’s in and drink it very quickly before the Irish cream explodes into a curdled mess. I haven’t looked at this recipe yet, but I have been making Irish Car Bomb Cakes and cupcakes for years and they are delicious – a chocolate Guinness Stout cake, with Bailey’s pastry cream filling and Jamison Whiskey frosting.
Hi there, that sounds awesome! I make them as well but a tad different, I put a Whiskey Ganache in the middle of the Guiness Stout cupcake and than top with Baileys whipped frosting :)
Hi Amy, was just reading the comments for this recipe and I was wondering if you were Ireland or are you Irish-American? Just curious, I’ve never heard anybody be upset by that drink name before?
It is incredibly offensive to turn a terrible tragedy into a “lighthearted” drink name. My partner is from the UK, came close to being in a London bus that was bombed during the Troubles (decided not to take the bus that day), and was HORRIFIED when he came to the US and found there was a drink called that. To a person from the UK or Ireland, it is the equivalent to naming a drink “The 9/11”–way beyond the pale.
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!
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!
This recipe sounds delicious! Can’t wait to make it!
Thanks for the post.
Gina :)
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!
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!!
Oh dear God, an alcoholic frosty….
And who doesn’t love an alcoholic frosty?
no one answered the question , how long will it last before it spoils?
Hi Robin, The recipe states how long the Irish cream will last – 2 months.
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,
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?
hi michelle,the cream was definately fresh,when im better i will make some more,see how it goes
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!
I love this stuff!