Homemade Baileys Irish Cream

St. Patrick’s Day is just around the corner, and I am packing three days of shamrock-worthy recipes to get your March 17th party started! In years past, I’ve loved whipping up treats like Car Bomb Cupcakes and Guinness Chocolate Cake smothered in Baileys Irish Cream Cheese Frosting. Well, then, some weeks ago, I had had this crazy idea: why not rather make Irish cream instead of swigging from a bottle? So off I went doing some research into recipes until I came across the ones that utilized real Irish whiskey-no vodka detours for me! Then took the shot, and let’s just say how stupid-easy it is. Five minutes, some staples in the kitchen, and voila, homemade Irish cream ready to roll!

Grab the bottle of Jameson (or your go-to Irish whiskey), and let’s get magical. Toss in some heavy cream, sweetened condensed milk, a pinch of instant coffee, chocolate syrup, and a splash of vanilla. Then take that blender and make it whirl for a few minutes until everything is smooth and dreamy. This liquid gold in fancy bottles is stored in the fridge-it will even keep for up to 2 months! Whether you drizzle into recipes, sip it on the rocks, or gift for special occasions, this homemade Irish cream is bound to be a hit.

Homemade Baileys Irish Cream

Recipe by fpbo0

Servings

34

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

94

kcal

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.