Go Back
–+ servings
A close-up of a glass filled with creamy Baileys liqueur, with bottles of the homemade liqueur in the background.

Homemade Baileys Irish Cream

Create your own creamy Baileys Irish Cream at home with this simple recipe. Perfect for holidays or any time you want a special treat.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 minute
Chilling Time 2 hours
Total Time 2 hours 6 minutes
Servings: 1000 ml
Course: Dessert, Drinks
Cuisine: Irish
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baileys
  • 1 teaspoon instant coffee granules dissolved in 2 tablespoon boiling water, then cooled
  • 1 cup cream about 240g
  • 395 g sweetened condensed milk
  • 1 2/3 cup Irish whiskey about 375g, such as Jameson's
  • 3 tbs chocolate topping or syrup about 45g
  • 1 teaspoon vanilla extract

Equipment

  • Blender
  • Measuring cups
  • Measuring spoons
  • Sterilized glass bottles or jars

Method
 

  1. Mix the instant coffee granules with 2 tablespoons of boiling water and stir until dissolved. Allow the coffee mixture to cool completely.
  2. Place the cooled coffee mixture, cream, sweetened condensed milk, Irish whiskey, chocolate topping, and vanilla extract into a blender.
  3. Start the blender on a very low speed and slowly increase to medium-low for about 20 seconds, or until the ingredients are just combined. Avoid over-mixing to prevent curdling.
  4. Pour the mixture into sterilized glass bottles or jars, seal them tightly, and store in the refrigerator.
  5. The homemade Baileys can be stored unopened in the refrigerator for up to 2 months. Once opened, keep refrigerated and consume within 1 week.

Nutrition

Calories: 160kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 31mgPotassium: 89mgFiber: 1gSugar: 12gVitamin A: 227IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Notes

This recipe makes approximately 1 liter of homemade Baileys Irish Cream. If your blender is very powerful, start on the lowest speed and increase gradually to prevent the cream from curdling. If curdling occurs, you can strain the mixture through a sieve. For best results, use a cream that does not whip easily, like a cooking cream or a thin pouring cream, and mix on low speed.

Tried this recipe?

Let us know how it was!