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!
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?
I also felt it was a little too strong. I added another 1/3 cup heavy cream and now it is perfect (for me anyway).
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! :)