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!
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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 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!