Homemade Baileys Irish Cream
If You Know, You Know: Let’s Make Homemade Baileys Irish Cream
You know those drinks that just sort of show up at every family gathering, right alongside the fruitcake that no one touches except Aunt Maureen? Well, my DIY Baileys is firmly in that camp—except people actually want seconds. I first made this on a whim one wet November, trying to avoid paying silly money for the real deal before Christmas. Honestly, I thought they’d all complain (my lot can be… opinionated), but instead, my brother stashed the bottle behind the flour so he’d get most of it. Rude, frankly! Anyway, now it’s tradition, and the bottle sometimes magically disappears before dessert even hits the table. I get it though—it’s creamy, sweet, has just enough whiskey to let you know it means business, and there’s something dead cozy about pouring yourself a glass you made with your own hands.
What’s So Good About Making This At Home?
I make this when I want to feel festive but don’t want the faff of baking yet another gingerbread loaf (don’t ask me about the year I set fire to the oven mitt). My friends go a bit mad for it—especially when they realize you can tweak the booze! My neighbor genuinely asked me if I’d started secretly moonshining; nope, just borrowing from the Irish cupboard. There’s nothing fiddly about it, unless you count washing up the blender (which I sometimes don’t bother with right away, oops). It’s also brilliant if you forget to buy a hostess gift because, yes, homemade liqueur absolutely counts!
Gather These Ingredients… Or Close Enough
- 1 cup heavy cream (sometimes I use half-and-half if that’s what’s lurking in the fridge)
- 1 (14-ounce) can sweetened condensed milk—if all you’ve got is the lite version, it’ll still work, just a bit thinner
- 1⅔ cups Irish whiskey (Jameson’s is classic, but trust me, the cheap stuff does alright)
- 2 tablespoons chocolate syrup (I nick a squeeze from the kids’ stash)
- 1 teaspoon instant coffee or espresso powder (or skip it—my gran hated the idea, but I like it!)
- 1 teaspoon vanilla extract (goes without saying—real if you’ve got it, but I’ve used imitation in a pinch)
- ½ teaspoon almond extract (I swear this gives a little somethin’-somethin’)
- Pinch of salt (because, well, it makes everything taste better)
Here’s How I Do It (With the Occasional Sidetrack)
- Chuck the heavy cream, condensed milk, whiskey, chocolate syrup, instant coffee, vanilla, almond extract, and the pinch of salt into your blender. Doesn’t matter what order; I just toss them all in and hope for the best.
- Whiz everything together for about 30 seconds. You want it smooth but don’t over-blend, or you’ll make whipped cream instead of Baileys, which I have actually done (tastes grand over cake, though!)
- This is the bit where I always sneak a little taste—purely quality control, you understand.
- Think it needs a bit more whiskey or syrup? Go for it! I won’t judge, and neither will any Irish granny worth her salt.
- Pour it into clean bottles or jars, old milk bottles are perfect. A funnel helps but if not, pour carefully and pray you don’t end up with a puddle.
- Chill for at least 2 hours; if you try it straight away, it’s still tasty but feels like cheating. I reckon it’s better the next day anyway.
Notes that Only Come from Fumbling About
- If you blend for too long, it can go a bit too thick—once I made Irish Cream butter. Actually good on toast, but not the vibe I was aiming for.
- Store-bought chocolate syrup is fine, but cocoa powder doesn’t dissolve right for me, no matter how hopeful I am every year.
- I sometimes put in a sprinkle of cinnamon… Jury’s still out on that one.
Experimental Twists (and One That Didn’t Work)
- Swapped whiskey for bourbon one year—tasted brilliant, just not Baileys.
- I tried coconut cream instead of heavy cream. Not for me, but my vegan cousin actually liked it, so what do I know?
- One time I doubled the coffee—way too much. Kind of turned it into a mocha tantrum.
Gear You’ll Need (Or Not?)
- Blender: Honestly pretty important, but a large jar and some vigorous shaking works if you don’t mind a mild arm workout.
- Measuring cups/spoons: Or just “a big mug” as my uncle measures it.
- Clean bottles/jars: Recycled ones are fine. I’ve even used an old pasta sauce jar in a pinch.
Keeping It Fresh (Not That It Lasts)
This keeps for up to 2 weeks in the fridge, just give it a little shake before pouring. But—honestly—it never gets close to 2 weeks in my house. I think the fastest a bottle’s disappeared was in 7 hours (yes, it was a holiday!).
How I Like to Serve It (Feel Free To Break the Rules)
We pour ours over ice, obviously, but it’s also amazing in coffee on a Sunday morning (strictly no judgments), or drizzled over vanilla ice cream. Once, I made milkshakes with a splash of it for a mate’s hen party—it was a hit. My daughter insists it’s better than chocolate sauce on brownies, though technically she isn’t supposed to know.
Lessons Learned the Hard Way (So You Don’t Have To)
- Don’t swap out condensed milk for straight-up milk. I did once—came out watery and sad, kind of like tea after a rainstorm.
- Blending for too long, like I mentioned, can make it oddly thick. Each time you make it, you get a feel; just trust yourself more each go-round.
- Test before you bottle, not after. (Yes, I once bottled a whole batch that totally lacked chocolate and had to pour it all back.)
The Burning Questions People Have Actually Asked Me
- Can I make this without a blender?
- Yep! A big jar with a tight lid and some DIY elbow grease gets it pretty mixed. It won’t be quite as creamy, but nobody’s ever noticed.
- Do I have to use Irish whiskey?
- Nah, I’ve used Scotch, bourbon, even rum in a pinch (though, on second thought, the rum batch was probably my least favorite).
- My Baileys got super thick. Can I fix it?
- Try whisking in a splash of milk or cream. Might not be identical, but it saves the day!
- How do I make it less boozy?
- Just use less whiskey, or more cream. No one will judge—it’s literally homemade, so do as you fancy.
- Can you freeze homemade Baileys?
- I tried it once, and after thawing it went weirdly lumpy—a total miss, unless you like cold boozy mousse.
So that’s it, my kind-of-rambling guide to making homemade Baileys that my family genuinely prefers over anything store-bought. If you give it a go, let me know how yours turns out—or if you find a way to keep people from swiping the bottle when your back’s turned, honestly, I’d like to hear it!
Ingredients
- 1 cup heavy cream (sometimes I use half-and-half if that’s what’s lurking in the fridge)
- 1 (14-ounce) can sweetened condensed milk—if all you’ve got is the lite version, it’ll still work, just a bit thinner
- 1⅔ cups Irish whiskey (Jameson’s is classic, but trust me, the cheap stuff does alright)
- 2 tablespoons chocolate syrup (I nick a squeeze from the kids’ stash)
- 1 teaspoon instant coffee or espresso powder (or skip it—my gran hated the idea, but I like it!)
- 1 teaspoon vanilla extract (goes without saying—real if you’ve got it, but I’ve used imitation in a pinch)
- ½ teaspoon almond extract (I swear this gives a little somethin’-somethin’)
- Pinch of salt (because, well, it makes everything taste better)
Instructions
-
1Chuck the heavy cream, condensed milk, whiskey, chocolate syrup, instant coffee, vanilla, almond extract, and the pinch of salt into your blender. Doesn’t matter what order; I just toss them all in and hope for the best.
-
2Whiz everything together for about 30 seconds. You want it smooth but don’t over-blend, or you’ll make whipped cream instead of Baileys, which I have actually done (tastes grand over cake, though!)
-
3This is the bit where I always sneak a little taste—purely quality control, you understand.
-
4Think it needs a bit more whiskey or syrup? Go for it! I won’t judge, and neither will any Irish granny worth her salt.
-
5Pour it into clean bottles or jars, old milk bottles are perfect. A funnel helps but if not, pour carefully and pray you don’t end up with a puddle.
-
6Chill for at least 2 hours; if you try it straight away, it’s still tasty but feels like cheating. I reckon it’s better the next day anyway.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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