Homemade Baileys Irish Cream
Homemade Baileys Irish Cream — Homemade Baileys Irish Cream comes together 1 minute, with ingredients you likely already have on hand. Rich, creamy, and the flavor is a dead ringer for store-bought!
Homemade Baileys Recipe
I love Baileys Irish Cream, and every year around St. Paddy’s Day I see recipe after recipe incorporating it. This year I decided to skip the cakes with Baileys frosting and focus on the actual Baileys. So I made some.
Homemade Baileys comes together in under one minute in the blender. It’s so easy that if you’re a Baileys Irish Cream fan, you’ll wonder why you didn’t do this sooner. Simply combine cream or half-and-half, sweetened condensed milk, Irish whiskey, a pinch of instant coffee, dash of chocolate syrup, vanilla, and blend.
The flavor is spot on and so very creamy. I used half-and-half rather than cream, and can only imagine how rich it would be with cream. Between the sweetened condensed milk, half-and-half, and vanilla it’s no wonder I’ve always loved the stuff. Dessert in a shot glass.
I don’t think it’s any cheaper to make homemade Irish cream, but it’s also not more expensive than store-bought. With the exception of the Irish whiskey, I always have the rest of the ingredients on hand so it didn’t feel like I bought things just to make homemade Baileys from scratch.
Sometimes with DIY and copycat recipes, I have to buy 10 things and slave away for hours just to recreate the one store-bought thing, making me question if it was worth it. That surely wasn’t the case here. 34 seconds after I started, I was sipping the rewards.
The real satisfaction comes from being able to say, oh yes, I can make Baileys Irish cream. At parties, there’s always that one person who can mix a great drink, juggle shot glasses, catch peanuts in their mouth, or tie cherry stems into knots with their tongue. Now you’ll be the star of the party with this little Baileys recipe up your sleeve.
Serve it chilled, over ice, in mixed drinks or in coffee. Make cake, donuts, cupcakes, brownies, or frosting with it. There’s no wrong way to use it.
And if you need inspiration, just read food blogs the week before St. Paddy’s Day. Or Google Baileys + desserts for 2.8 million ideas. My idea is to pour a little jigger and sip happily.
Homemade Baileys Irish Cream Ingredients
Here’s what you’ll need to make this homemade Baileys Irish cream recipe:
- Irish whiskey
- Sweetened condensed milk
- Half and half
- Chocolate syrup
- Vanilla extract
- Instant coffee granules
How to Make Baileys Irish Cream
This homemade Irish cream recipe couldn’t be simpler to make! Just add all the ingredients to a blender and mix until smooth.
If stored in an air-tight container, homemade Baileys can last up to 2 months in the fridge. The alcohol helps preserve it, but always sniff the mixture first to make sure it hasn’t gone off (trust me, you’ll know if the half and half has gone sour).
I also recommend shaking the homemade Baileys Irish cream before enjoying it, just to mix everything back together.
Can I Use Regular Coffee Instead of Instant Coffee Granules?
No, you want to use instant coffee or espresso granules and not regular coffee. Instant coffee granules have a more concentrated flavor and will deliver that coffee taste Baileys is known for without watering down the drink.
What Type of Whiskey Should I Use?
I used Jameson whiskey in my homemade Baileys recipe, but any Irish whiskey will do.
Tips for Making Baileys Irish Cream
Make sure to buy sweetened condensed milk and not evaporated milk. Sweetened condensed milk is much thicker and sweeter and won’t water down the Baileys.
For the best flavor, I recommend using pure vanilla extract and not the imitation kind. I like using imitation vanilla in some of my baked goods, but for this Baileys recipe you want the real stuff.
As I said before, you’re welcome to use either half and half or heavy cream in this homemade Irish cream. Don’t use regular milk though, otherwise your Baileys won’t be creamy enough.
- 1 2/3 cups Irish whiskey (I used Jameson)
- one 14-ounce can sweetened condensed milk
- 1 cup half-and-half or heavy cream (I used half-and-half)
- 2 tablespoons chocolate syrup (I used Hershey’s)
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee granules or instant espresso (make sure it’s instant so it dissolves)
- Combine all ingredients in the canister of a blender and blend on high speed until smooth, 30 to 60 seconds.
- Transfer mixture to a glass bottle or airtight container with a tight-fitting lid and store in the refrigerator for up to 2 months (I have read anywhere between 1 to 2 months; the alcohol helps preserve it, but always use the sniff test and common sense).
- Shake well before using.
Recipe intended for those whom alcohol consumption is appropriate. Always drink responsibly.
Amount Per Serving: Calories: 731 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 75mg Sodium: 218mg Carbohydrates: 82g Net Carbohydrates: 0g Fiber: 0g Sugar: 80g Sugar Alcohols: 0g Protein: 13g
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