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!
Tastes just like Bailey’s and it’s super easy
Doesn’t give you the measurements of the ingredients. Waste of time.
You obviously do not know how to read. The author has clearly listed the ingredients and measurements towards the end of the article. Put your spectacles on.
Would be really nice if you kept up with the (ml) equivalent through the whole recipe. Would make it easier to up or downsize.
5 ml is a teaspoon
3 teaspoons in a tablespoon
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.