Homemade Baileys Irish Cream Recipe (2024)

Bliss — August 16, 2024 @ 11:43 am Reply

Followed recipe to a T but I have coffee grounds- will they eventually dissolve once bottled?

John Naff — June 29, 2024 @ 4:24 pm Reply

Have made this several times & experimented with ingredients: Never use a blender! Mix by hand or use a handheld motorboat! Blend everything then add my alcohol last. I use a smooth Canadian whiskey plus rum usually! Rum brings on more original flavor! For a tad bit almond flavor, I’ve used almond milk along with half n half and or heavy cream, sometimes all three. Awesome results!

bec m — June 27, 2024 @ 8:08 am Reply

i made this with cream that was at its best before date. will it still last a while in the fridge or should i freeze?

Stacey — June 9, 2024 @ 6:38 am Reply

I found that after letting the Bailey’s mix sit in the frig for a couple+ weeks, it mellows out and taste more like Bailey’s and less like Whiskey.

Cg — June 8, 2024 @ 2:47 pm Reply

It’s close, but the excess chocolate syrup ruined the taste. I mught try 2 tsp of chocolate instead of 2tbsp next time

Chris — May 1, 2024 @ 1:14 pm Reply

Way too strong! It looks like Bailey’s, but doesn’t taste like Bailey’s at all. My guess, 2/3 to 3/4 cup of whiskey would be plenty. As is, I had to add more cream, chocolate, instant coffee and sugar to be able to drink it.

Jeffrey paul Engene — April 27, 2024 @ 3:30 pm Reply

This is right on delicious I compared to the real Baileys Irish cream ..said by said you can’t taste 😋 the difference at all it spot on but I think the recipe taste better to me differently going to make this now on its that GOOOD!!!!!! Give it a try

Faye — April 22, 2024 @ 6:44 am Reply

Great recipe!! I use Canadian Club whiskey, and follow the rest of the recipe as written. Whisk it up in a bowl, no blender. And there is no curdling.

Bob — March 25, 2024 @ 5:28 pm Reply

Tasty, but the recipe is a little off in my opinion. Has too much chocolate and too much coffee.

P. Suzette Orr — March 16, 2024 @ 8:29 pm Reply

We made it – used the chocolate flavored sweet drops b/c that’s what we had. Spot on!

karenf — January 3, 2024 @ 2:51 pm Reply

Okay Michelle, I needed a cheaper way to make My Bailey’s Irish Cream Cake in March, so I gave this recipe a try. I made it along with my Christmas Eggnog and made everyone who had eggnog have some of this too, so we have a large test group. It is a winner for sure! Good job! Now I’m looking into Kahlua recipes and wishing you had one of those too. Think about it Michelle ……. smiles ….

Aimee Ellsworth — December 11, 2023 @ 2:53 am Reply

This method curdled the cream

Holly — December 9, 2023 @ 5:36 pm Reply

So. Very. Good. I took off one star as there is no need to use a blender and I would believe that may be the reason some are experiencing curdling (or the beginning of butter). No need to spend the money on Jameson when it’s getting adulterated with so many ingredients. I used an Irish whiskey that cost half the price…I used heavy cream and stirred that together with the sweetened condensed milk, coffee powder (I had espresso powder), and chocolate syrup. If you use regular instant coffee, which has bigger granules, just give it a few minutes to dissolve completely. Then I stirred in the 1 2/3 cup of Irish whiskey. Husband did a blind taste test (he didn’t believe the homemade would taste better!). He much preferred the homemade! Score! I have never fully liked the stuff in the bottle. To me it had a funny aftertaste… BTW if you have a Britta water pitcher you can put in a clean filter and run an inexpensive hard alcohol through it and end up with a smoother alcohol. Not necessary for this recipe, but I just did that with some cheap vodka that I am infusing with pear and ginger. Could taste the difference after the filtering with another blind taste test.

Debbie Wingate — December 5, 2023 @ 2:39 pm Reply

I like this recipe. Being lactose intolerant, it was easy enough to substitute using coconut sweetened condensed milk and Silk Soy heavy cream. My only issue is the amount of alcohol. I seriously think 1 cup would have been plenty. My question is, what can I add to tone it down? More heavy cream? Thanks!

Sara J. — December 3, 2023 @ 1:35 pm Reply

This is SO good, and I love that I can have it fresh! I’ve made the recipe as written, and have also substituted vegan options (coconut condensed milk, almond half&half) for my dairy-allergic friends. Perfect for Christmas and St. Patrick’s Day!

Cat Trigg — November 27, 2023 @ 10:52 am Reply

Tastes just like Bailey’s and it’s super easy

Brian — October 14, 2023 @ 8:43 pm Reply

Doesn’t give you the measurements of the ingredients. Waste of time.

David Fox — August 21, 2023 @ 6:22 am Reply

Would be really nice if you kept up with the (ml) equivalent through the whole recipe. Would make it easier to up or downsize.

Lydia — November 25, 2022 @ 10:13 am Reply

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.

Deana Tortorici — November 12, 2022 @ 1:45 pm Reply

How many bottles does this recipe make ? One or multiple

Karin Gibson — September 28, 2022 @ 10:43 am Reply

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.

J.M.Williamson. — March 15, 2022 @ 5:53 am Reply

I made this recipe for Baileys.. its easy to follow and it’s delicious….I will certainly make it again

Jeff — February 2, 2022 @ 10:54 pm Reply

This recipe is great! My wife is heavy-handed with the whiskey. So we use 2 cups of whiskey.

Rosina Thompson — January 27, 2022 @ 3:55 am Reply

Sounds really nice…

Lorna — January 11, 2022 @ 7:57 am Reply

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!😋

Cindy — January 13, 2021 @ 8:52 am Reply

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.

Lynne — January 9, 2021 @ 5:14 pm Reply

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

FKgem — January 2, 2021 @ 2:04 pm Reply

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!

Amy — December 25, 2020 @ 2:47 pm Reply

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. ;)

Casey — December 19, 2020 @ 8:20 pm Reply

Best recipe ever! Great to bring as host/hostess gifts in pretty bottles especially at the holidays!

Dana — December 13, 2020 @ 3:30 pm Reply

Has anyone tried this recipe adding peppermint? I’m thing of trying this afternoon and was wondering if anyone had any tips?

Audrey Jestin — October 24, 2020 @ 1:44 am Reply

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?

chaalee — August 29, 2020 @ 6:45 pm Reply

I followed the recipe and it is delicious. Blend on low not high so it does not curdle.

Betty — July 29, 2020 @ 10:01 pm Reply

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.

Gabriele — May 14, 2020 @ 4:13 am Reply

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!

Rune Andersen — April 29, 2020 @ 2:53 pm Reply

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 🧊😊

Kristina — April 27, 2020 @ 7:09 pm Reply

Does it have to be an Irish whiskey? I have a “Jim Beans Bourbon Whiskey” and I am wondering if it matters?

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???

Sharn — April 13, 2020 @ 3:44 pm Reply

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

Daniel B. — March 21, 2020 @ 4:13 pm Reply

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.

Nancy Carlson — March 17, 2020 @ 9:20 pm Reply

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!!

Stam — January 7, 2020 @ 6:13 pm Reply

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.

Linda — December 21, 2019 @ 9:30 am Reply

I absolutely love this recipe. It’s always my special gift for loved ones at Christmas. Perfect every time!

Melissa — December 1, 2019 @ 4:10 pm Reply

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.

Robin Harrison — November 26, 2019 @ 4:01 pm Reply

Thank you very much for this recipe!
I made 3 bottles and gave one each to my brother and dad. My dad really enjoyed it without ice, two helpings during the same night. I looked all over the internet for a recipe like this. I will keep it as a regular. Also the ingredients are easy to find! Enjoy!

Rebbecca French — November 4, 2019 @ 9:30 pm Reply

Can I use my kitchen aid mixer on low speed

Alan B — May 29, 2019 @ 7:43 pm Reply

I’ve made this recipe a couple of times now, once with Jameson, once with an Irish whiskey aged in Amontillado Sherry barrels, and this last time with a Black Velvet blended Canadian whiskey.

The first couple of times I made it as suggested and found it a tad sweet for me.
This last time, I used about half the sweetened condensed milk and subbed in the same amount of evaporated milk. It lets the vanilla come forward quite nicely. So nice to keep on hand for coffee and small bottles as gifts.

Dawn — May 23, 2019 @ 12:24 am Reply

I made the Bailey’s Irish cream this evening, I feel as if its a lil strong and thick how can I fix that?

Lwking1 — March 23, 2019 @ 8:57 pm Reply

Do NOT use a blender!!! To avoid the curdled mess that will result from over blending, just mix ingredients in a bowl and whisk gently….. so much easier, and absolutely perfect without the straining

Rose Becksted — March 20, 2019 @ 8:20 am Reply

I don’t know anything about putting any thing up on the web. Can’t you fix the recipe? Why should you have to read through all the posts to find out your ingredient list is wrong? You should be using coffee granules not instant coffee.

Solsys Baba — January 26, 2019 @ 10:42 am Reply

Followed the same recipe, but I used a 1:1 ratio of whiskey and half and half. To get a better consistency, I used a dairy based whipping cream

Kathleen S Halleck — December 24, 2018 @ 12:35 pm Reply

WHEN YOU MAKE A BATCH OF THIS AND PUT IT IN THE FRIDGE – HOW LONG WILL IT BE GOOD FOR?

Dominic Murphy — December 22, 2018 @ 8:10 pm Reply

You can also use Brandy instead of Whiskey.
Plus, if you can find it use Camp Coffee essence, it is better than instant coffee.
It is hard to find

but any Grocer who specializes in Brit products will probably carry it.

sharon armstrong — December 18, 2018 @ 11:38 pm Reply

I was wondering if you could Johnnie Walker instead of Jamiesons

Carrie — December 14, 2018 @ 9:10 am Reply

I’m not sure what I did wrong… the baileys tastes great but it is freezing in my fridge for some odd reason? Any tips? My fridge isn’t too cold either, it’s the strangest thing but it freezes in the sealed bottle I put it in.

Carri — December 8, 2018 @ 4:12 am Reply

I wanted to add to my previous comment and deal with the curdling problem I’ve read others have had. I was worried about this happening to me as I know cream and alcohol can be tricky. When I added my ingredients into my blender, I added everything except the whiskey first and blended it a little. Then I added the whiskey last and blended it on high for 30 seconds as the recipe says. So, for those concerned about curdling, try changing the order of ingredients and add the whiskey last, after blending it alittle. I used half and half and NOT heavy cream.

Carri — December 8, 2018 @ 3:30 am Reply

I made this last night but I didn’t buy Irish Whiskey because it’s too expensive. So I bought a Kentucky Whiskey. The alcohol was NOT mellow in my version. It stood out too much; not like the original Bailey’s. So maybe it was the cheaper whiskey I used that was not a good choice. Someone somewhere said you could use a different whiskey but maybe you shouldn’t? Overall, it was pretty delish. I used half and half instead of heavy cream. Next time I will use the heavy cream along with the half and half. Oh my! The calories! Also, most dairy products here in the U.S. are ultra pasteurized and have a long shelf life. Which is good if you want this to last a long time. But there are some brands that are NOT ultra pasteurized, so make sure you are aware of that because yours will not last as long.

Jetta Mascon — December 1, 2018 @ 5:24 pm Reply

This recipe is wonderful.and easy as can be to make. It will be a home run I assure you. I give it 5 stars!!!

Tina M — November 9, 2018 @ 1:25 pm Reply

About how much does this recipe make ? Want to make some as Christmas gifts and wondering if I may need to double to make 4 to 6 little bottles ?

Thanks everyone !

This Baileys recipe is Devine, just like the shop version….love it, so easy to do. Thank you!

Dave Wristen — April 21, 2018 @ 5:56 pm Reply

went out and bought all the ingredients thinking that it would be cheaper then just buying Irish cream but it was not cheaper at all maybe even more expensive so what is the point ? small bottle of the Irish whiskey was $20 and then spent another $20 on the other ingredients so dont think I will be doing this again when a 40 of irish cream at the store is around $35

Norma Schadegg — March 19, 2018 @ 12:53 pm Reply

Can the cream in a Bailey’s bottle , left unopened, congeal? And if it does, is it unfit to drink?

Laura — January 25, 2018 @ 11:56 am Reply

I made a wedding cake with this for an irish wedding.

jj long — December 25, 2017 @ 4:25 pm Reply

enjoying your BAILEYS IRISH CRM RECIPE HERE IN GLOOMY SEATTLE WASH. THK YOU

Blaine Anderson — December 24, 2017 @ 9:32 am Reply

I have used a variety of Irish Cream recipes in the past, this one is the best.

Jane Hammerton — December 24, 2017 @ 9:18 am Reply

The recipe worked like a charm. Packs a punch too!

Allyn — December 16, 2017 @ 7:44 pm Reply

OMG, I made several bottles of this last year . . . . just finished making several more bottles for gifts and it’s even better than I remembered. After you make this recipe, the commercially-made product just doesn’t cut it. I use instant espresso instead of instant coffee; I find that it gives a little stronger coffee flavor which blends very well with the chocolate and sweetness. This is the best gift ever . . . and a wonderful addition to your home bar!

Barb — December 13, 2017 @ 6:22 pm Reply

I do not have half and half or heavy cream but I do have evaporated milk! Will that work?

Tiffany Streett — December 4, 2017 @ 8:19 pm Reply

Do you think espresso powder could be used in place of the instant coffee granules? If so, a direct substitution, or would you use less because I’m guessing espresso powder is stronger? Thanks!

Lynn — December 3, 2017 @ 2:45 pm Reply

Has any used this recipe to make mint chocolate irish cream liqueur? If so, how? Thanks!

Phyllis — December 3, 2017 @ 12:56 pm Reply

It wont spoil if you drink it,,,,,why make it if you wont drink it.

Phyllis — December 3, 2017 @ 12:34 pm Reply

It wont spoil if you drink it. Good recipe. I make this every year. Good for Christmas morning coffee mix. If you are cooking Christmas dinner you will need to sip this during the day. Much Merryment to all.

Anne Lowe — August 22, 2017 @ 1:08 pm Reply

Wow!! How easy it is to make. I will never buy another bottle of Baileys Irish Cream

Nancy Clark — July 17, 2017 @ 4:17 pm Reply

I’m excited about making this but I have a question. The instant coffee…..is that granules or prepared instant coffee that you use. I’m pretty sure it must be the coffee granules but I’ve been “pretty sure” before and have been wrong!! Don’t want to take any chances!!

Ann — June 29, 2017 @ 5:38 pm Reply

I made this, it is delicious. Thank you for sharing your recipes.

Recipe rocks. Careful…. My Mason jar batch lasted 3 days.

Juicer Advice — May 23, 2017 @ 2:38 pm Reply

this recipe is just awesome. highly recommend for everyone :)

canada — May 18, 2017 @ 12:55 am Reply

OK replying to old thread but thought I’d share my experience with others . . . .

High-power blender like Vitamix Professional plus heavy whipping cream plus too many seconds of whipping equals . . . . .wait for it . . . . Baileys Butter!! :-)
Yep, I just made some Baileys Butter. I wonder if this is what happened to the commenter who thought it curdled, maybe little bits of butter started to separate out? Well for me it is not a loss because the butter is delicious and boozy. There is about 1/3 cup of butter floating in the liquid Irish Cream. I strained it out in a cheesecloth and spread it on some cookies.

Nancy — May 15, 2017 @ 4:25 pm Reply

This cream is so yummy and unique. I have to try this. I ate many before but this is something new.

Liya — May 8, 2017 @ 6:06 am Reply

Yesterday my Mom made it :) It’s really delicious.

ELNA SHOJI — March 7, 2017 @ 1:40 pm Reply

I made the recipe but the drink curdled and did not come out smooth……….. What did I do wrong??

Sandie Cooper — January 8, 2017 @ 9:20 am Reply

Just made this recipe , I used double cream as wasnt sure what “heavy cream was”. Put all ingredients in my Ninja as I dont have a blender, but after 40 seconds it had all curdled, at first i thought the cream must be past its date but on checking the pot found it had another few weeks. Anyone know where I went wrong please.

Cat — January 3, 2017 @ 5:34 am Reply

Love this stuff!!!!! Made it (several times) for Christmas then mixed up a “virgin” version to use as coffee creamer. Even without the Jameson’s it’s the best ever! I seem to have a pot of milk and sugar reducing to sweetened condensed milk on the stove constantly these days in order to feed my recent Irish Cream addiction. Forget the 2 month purported shelf/fridge life, it doesn’t last anywhere near that long in this house! It’s just too darn good!

Casey — December 28, 2016 @ 12:42 pm Reply

I made this and it was incredibly robust and flavorful. I used 2 cups of Bushmill’s Irish Whiskey instead of 1 2/3 cups to pack an extra punch. This deserves 5 stars all the way!

Karen — December 18, 2016 @ 6:00 pm Reply

Can’t wait to try this! Just looking for minor clarification on the teaspoon of instant coffee; is it prepared instant coffee, or just the dry grounds?

Ess Tee — December 8, 2016 @ 11:41 am Reply

Hi Michelle
Congrats on your second gift from God. They look marvelous! Never worry on what you didn’t get done during this hectic time (two babies but don’t tell Joseph) as there’s a saying, man plans…God laughs! Instead enjoy every minute with them as it’ll pass so swiftly you could get whiplash! I look forward to seeing them on Fridays.
I just wanted to let you guys know that I made the imitation Baileys using Jim Beam. It is so strong! I don’t think I’ll ever buy Baileys again! After reading comments on the curdling, I blended everything except the heavy cream for 20 seconds and then added the cream and blended another 10 seconds…Good stuff indeed!
Thank you and stay blessed!
Ess

Laura — November 20, 2016 @ 8:52 pm Reply

I’m wondering how to make the salted caramel version? Should I substitute caramel for all or half of the chocolate?

Denise — October 27, 2016 @ 9:12 am Reply

I can’t drink milk so I substitute coconut milk for the heavy cream and substitute nondairy coffee creamer for the sweetened condensed milk. I like to use flavored ones like caramel or vanilla. I also use decaf instant coffee so my night cap doesn’t keep me up at night. Sooooo good. I think this also solves the curdling situation. Thanks for the quick, easy and delicious recipe.

Emily — December 21, 2015 @ 3:11 am Reply

Mine has set!!! Help???

Diane — December 20, 2015 @ 2:08 pm Reply

Made as Christmas giveaways, it’s a big hit. I used 1/2 & 1/2 instead of cream. The first batch I made, I made with heavy cream and I must of blended a few seconds to much because it got a little to thick, I strained it and it was ok ( I did get some fabulous Irish cream cream out of it)!

Phyllis — December 17, 2015 @ 4:03 pm Reply

HOw long can this irish cream recipe be left out (unrefrigerated)?!

Thank you!

Alan bell — December 15, 2015 @ 8:42 am Reply

Why can’t people use measures, what is 1 2/3 cups or a cup?????

amy — July 28, 2015 @ 12:50 am Reply

Does anyone have a recipe for the strawberry flavoured Irish cream

Michael Allardyce — July 13, 2015 @ 7:19 pm Reply

Thank you for the recipe. I enjoy the site very much. However, I have to support Amy (or whoever it was) at taking offense at car bomb being used in the name of a recipe. As an American (as I suppose most readers are), I was “treated” one fine September day in Beijing, China to a drink called The Flaming Twin Towers. The advertisem*nt stated it had “explosive” flavours. Hey lighten up already…it’s only a drink! I’m sure the people of Belfast (or anywhere would surely agree.

Karl — March 17, 2015 @ 3:44 pm Reply

Since some people are having curdling problems, Including myself, I figured I better share my experience. Yesterday I follwed the directions and ingredients list as they are (used the whipping cream instead of half and half) and the whole batch curdled on me in the blender. Today I gave it another go and it turned out perfect. Instead of using Jameson’s I used 1 cup of 100 proof southern comfort (because I had it on hand and used all the Jameson’s yesterday) and added it very slowly after the other ingredients had blended. I added the whipping cream then turned blender on as slow as it could go then proceeded to add other ingredients with the booze being added last as stated. not sure if it was the slower blending or the change of booze but it worked….hope this helps

Liza — January 5, 2015 @ 9:17 pm Reply

just made this, wow. Very strong. But oh so yummy…

Becky — December 18, 2014 @ 9:34 am Reply

Hi!! How many cups of Jamison does the recipe call for? There is a little square next to the 1 in your recipe, so just want to be sure. Thanks!!!

Brandi — December 10, 2014 @ 9:26 am Reply

The praise is coming in steadily. :)
Everyone seems to love it, I even made a non-alcohol version for the couple of people in the office that don’t partake. They said they have drizzled it on ice cream and sweetened up hot cocoa. Out of the 6 batches I made, not a single one curdled. I always added the whiskey last and made sure everything was kept in the refrigerator. thank you so much for my successful Christmas gifts!

Beverlee Ann — December 2, 2014 @ 3:27 pm Reply

Do NOT mix in blender for 30 seconds if you are using heavy cream (35%). I ended up with 3/4 cup of Baileys whipped cream before I noticed what was happening. The cream is delicious but be forewarned if you don’t want Baileys whipped cream.

Brandi — December 2, 2014 @ 2:26 pm Reply

I work in an office where I am the only female. I am thinking of making this for my co-workers as a Christmas gift. I will be sure to let you know the results but these guys are so easy that I doubt I will hear anything negative. Looking forward to taste testing and being the office hero!

Avril Johnson — December 1, 2014 @ 3:51 pm Reply

how much is a cup please

Melissa — November 20, 2014 @ 4:17 pm Reply

I just made the recipe – I also ran into the “curdling” issue that others have. Once I thought about it I realized that by processing it in the blender, I ended up with 3/4 cup of irish cream butter. I strained out the lumps of butter and worked out the extra moisture. I am going to try using it in a cake. The resulting liquor was great after I stirred in a bit more heavy cream by hand.

Pau — November 11, 2014 @ 6:40 am Reply

Hi can I use all purpose cream?

Linda — July 4, 2014 @ 10:05 am Reply

Enjoyed everyone’s comments on the homemade Bailey’s! I just happen to have some Bailey’s in the pantry so I’ll save the recipe for later! Happy 4th of July!

Teresa K — March 13, 2014 @ 9:50 pm Reply

Anyone tried to make it dairy free?

Jay — March 13, 2014 @ 3:32 pm Reply

The recipe tasted terrific. Only problem was it seemed thicker and sweeter than Baileys. Seems like too much sweetened condensed milk. Will have to experiment some more. Tough job…

Dave — March 8, 2014 @ 4:04 pm Reply

To stop it from curdling… make sure everything is cold…. from the fridge…. even the whiskey. Room temperature whiskey may make it cuddle

I linked to this in my March Real Food Meal Plan. I tried this without the alcohol and it was tasty. Now I need to buy some whiskey.

Mike — February 2, 2014 @ 3:29 pm Reply

This is a fantastic recipe! I’ve made others similar to it, but what I like about yours is the teaspoon of instant coffee. A word of caution: you should remove “Baileys” from the name of this recipe for legal reasons—The BAILEYS word and associated logos are trade marks © R&A Bailey & Co. I work for an advertising agency and therefore know a bit about brands and their legal stuff.

tracey leicester — January 28, 2014 @ 2:26 pm Reply

i cant find chocolate syrup!! i have choc sauce that has gluclose fructose syrup??

D. — January 28, 2014 @ 11:49 am Reply

I made this at Christmas and found it to be absolutely DELICIOUS…I’m only sorry it DOESN’T freeze or I would have to make it ALL the time and then I would have to join AA because I wouldn’t be able to stop!!! Love this…thanks for the recipe…

I can’t figure out what happened. Whisky is an acid so that would have caused cream to curdle immediately. Might try Adding whisky last this time… Other option is I blended for too long and it heated up.. Might try to blend with a hand whisk..

Fingers crossed! I saw a couple of similar comments on your blog so if I find the solution i can let you know!!

G.

i made this baileys today….but my cream curdled……would you know why?

Senait — December 23, 2013 @ 4:32 am Reply

For the curdling it looks like its happening if you blend for too long using the whipping cream. That’s what happened with one of my batches. Then I stopped blending at about 30 seconds and it came out perfect.

Lori — December 18, 2013 @ 7:30 pm Reply

I’m going by the store to pick up the ingredients to this tonight, to make as Christmas presents. Thank you so much!

Shannon — December 15, 2013 @ 12:13 pm Reply

would like to hear about the cream curdling issue & how to prevent it…thanks!

Lynn — December 14, 2013 @ 3:55 pm Reply

Where do you get the bottles to put it in? I want to give as Christmas gifts. Thanks for the recipe! Can’t wait to try! : )

Teresa — December 8, 2013 @ 9:55 pm Reply

This might be a stupid question but can you drink this immediately or do you have to let it sit. I’m thinking of doing some of this for a hostess gift, any suggestions on the perfect time to make it? (A day/week before the party?)

cookingwitho — November 28, 2013 @ 1:32 pm Reply

Make sure to do on high puree or you will get a lot of lumps in it. I had a blender that couldn’t go high enough speed the first time I made it. It was still good just had to strain it.

Jeff Winston — November 28, 2013 @ 1:43 am Reply

I made used this recipe. The condensed milk made is way to sweet. Baileys isn’t that sweet. I substituted the condensed milk for evaporated milk. It worked better for me. But. The is recipe was a good place to start.

MARY VAN LEEUWEN — August 3, 2013 @ 11:17 am Reply

Hi everyone, this recipe was given to me in 1980; I have made it many times and is always a succes. as my”specialday” is approaching, I just finished my batch of Irish cream as my friends 9and I) love it so much. This one differs a little bit;( do not count calories…!). Here it is:
IRISH CREAM.
375 ml whisky
4 eggs
1 can sweetened condensed milk
300 ml thickened crean
1tblsp caramel topping
1tblsp choc. topping1/2 teasp. almond essence 1/2 tblsp instant coffee.

Put all together into mixmaster beat for approx. 10 minutes.
Makes 2 (750 ml) bottles.

Delicious..!

Rose — July 13, 2013 @ 8:24 pm Reply

So good But has lots of calories in it

Dave Netzke — July 10, 2013 @ 7:03 pm Reply

I also have a Baileys recipe. It is very similar to the above but with 3 exceptions

1) Substitute the half and half for whipping cream
2) Add 1 tsp of coconut extract
3) Add 3 eggs.

These changes will enhance the flavour, richness and make it more creamy. As with the above recipe it must be refrigerated. Give it a try.

Patricia — June 15, 2013 @ 5:37 am Reply

OOPS SORRY……………………..1 Tin Condensed Milk
Don’t put in 2.
Serve over ice………………yummmmmm

Patricia — June 15, 2013 @ 12:54 am Reply

Hi Everyone,
I have tried a different version, mine.
Hope is ok for you all.
INGREDIENTS
250g Milk Chocolate (I used Lindt) coarsely chopped, melted
600ml Thickened Cream
2 Tins Condensed Milk
1 Tin Evaporated Milk (skim or original)
2 Teaspoons Instant Coffee Granules ( I dissolved coffee in a little boiled water)
1 Teaspoon Vanilla Extract
1 Btl. 750ml Whiskey (I used Jamieson’s)
This recipe makes 2-1/2 Litres
You could halve.
METHOD
Melt chocolate in heatproof glass bowl, add coffee, add cream gradually, stirring briskly with whisk. Strain, just in case there are pieces of chocolate left, and pour into a large bowl.
Add condensed milk, evaporated milk, vanilla extract, and whiskey, (add 1/2 btl and taste. Depends on how strong you like. I added 1- 750ml btl to mine.
Stir with metal spoon. I used a stick blender to blend all ingredients together.
Pour into sterilised bottles. I used 1 Litre bottles with clip to seal. Place in fridge for 24hrs (if you can wait that long). Will last in fridge for about 4 weeks. That is if hasn’t gone before then.
Hope you all enjoy.

Cherie Chen — June 14, 2013 @ 2:19 am Reply

Hi, I am really excited to try this out! Can I just check with you if instant coffee 3-in-1 works too?

morri — May 25, 2013 @ 3:26 pm Reply

I’m not a fan of the original Bailey’s, but my Mum quite likes sweet liqueurs, so I made her a bottle of this for Mother’s Day. When made according to the recipe, the liqueur really packed a punch (at least compared to the original). It would have been OK for me, but as it was to be a gift, I splashed in more cream, so it would be more to Mum’s tastes. Does this drink mellow with time, after it spends a couple of days in the fridge?

Also: I think it would be a good idea to dissolve the instant coffee before adding it to the mix, maybe with a teaspoon of whiskey.

Jaime — April 13, 2013 @ 7:06 pm Reply

I lust absolutely love Irish recipes.. (being Irish myself..) I also love your webpage, looks like I will be visiting you alot in the future.. :)

E.Thies — April 12, 2013 @ 10:00 pm Reply

How do you prevent the cream from curdling?

Photo Retouching — March 18, 2013 @ 8:02 pm Reply

my cousin makes everyone in our family home made irish cream for christmas…. I wonder if she’s seen this recipe… I will be sending it her way!!

I love the original “Bailey’s” of course. My favourite is the version with chocolate and mint. In fact, I had some today in honour of St. Patrick’s. This recipe makes indeed a lovely present. Great idea.

Misty — March 16, 2013 @ 4:15 pm Reply

Just whipped some up with the Johnnie Walker Black that I had on hand and WOW! Holy Smokes, so good! Definite kick! I can see how different whiskeys will be fun to experiment with. Thanks for posting this!

Oh wow homemade sounds dangerous! Your recipe looks and sounds so good :)

Lisa — March 13, 2013 @ 6:25 pm Reply

I just whipped up a batch of this and shared some with my neighbor. This certainly doesn’t have the same proof as Bailey’s! :-D Looking forward to indulging over the next few days.

Lisa Freeman — March 13, 2013 @ 9:49 am Reply

What’s the difference in Irish whiskey and Kentucky or Tennessee whiskey? I have some Crown and Jim Beam and wondered if they would work?

Marsha — March 12, 2013 @ 11:47 pm Reply

I made this Bailey’s recipe this afternoon and it turned out delicious! I couldn’t help but the continued sampling with amazement how tasty this turned out. I used instant expresso powder and some regular whiskey and fudge topping with the end results much finer than the my purchased bottle. Thanks so much for sharing.

Katharine — March 12, 2013 @ 6:02 pm Reply

LOVE Baileys! And Jameson is my whiskey of choice, so this just screams “make me on Sunday!!!” :)

What a delicious idea!

Lauren — March 12, 2013 @ 2:53 pm Reply

Thirsty…Tuesday? lol… doesn’t sound quit as rhythmic as ‘Thirsty Thursday’ but totally what your pictures and recipe are making me :) I tried to make a home made Bailey’s, but the recipe called for an almond liquor, which was WAY to strong of a flavor… excited to try this out1 Thanks for modivation to get throug the day :) Happy Tuesday :)

charm — March 12, 2013 @ 1:33 pm Reply

Ok. Another party pooper here. But what if you made this without the alcohol? For us very un-Irish teetotalers who still have a fondness for the sweet stuff? Would it just be cold mocha cocoa?

Catherine — March 12, 2013 @ 1:32 pm Reply

I love this stuff made with Jameson Irish Whiskey!!

Emma — March 12, 2013 @ 1:28 pm Reply

This looks fantastic! But can it really be kept in the fridge for 2 months? Brilliant if it can but then again let’s face it, it will never last that long!

I had no idea you could make this at home, love that you use Jameson, the real irish whiskey! Happy St. Patty’s Day Michelle! Also I love those jar-like glasses!

xoxo M

You’re seriously making me drool over my screen this morning! Looks so delectable! And not to mention, extremely easy to whip up! (=

You are the QUEEN of Irish themed recipes! I always go to you for inspiration, and posted a recipe of yours this morning on my blog actually. I can’t wait to try this!

Karla — March 12, 2013 @ 10:25 am Reply

Always wanted to make this! Although, I’m concerned that the instant coffee granules won’t disolve?

Christine — March 12, 2013 @ 10:19 am Reply

I don’t buy instant coffee — can I use regular coffee and/or expresso as a substitute? Hate to buy a whole jar of instant coffee if I can sub strong coffee?

Diane W. — March 12, 2013 @ 10:19 am Reply

Is the instant coffee prepared or just the powdered granules?

dkny — March 12, 2013 @ 10:07 am Reply

FYI, the recent 2 recipes that I printed (including this yummy looking Irish Cream) have printed with weird fonts and letters in all of your pink headings. They are actually unreadable. Does anyone else have this problem?
On another note, do you have a DIY recipe for sweetened condensed milk? I would like to make this recipe non dairy using soy milk et al but don’t know of a good substitute for the sweetened condensed milk.

Ohhhh, I love this recipe! It is so perfect for St. Patty’s day!!! Thank you so much for sharing.

Ellen @ The Baking Bluenoser — March 12, 2013 @ 9:32 am Reply

Are you kidding me? This is incredible! Baileys is so delicious, especially in coffee or hot chocolate. I CANNOT wait to try this!!

Homemade Bailey’s?! Uh oh… :)

Juli — March 12, 2013 @ 9:06 am Reply

Ahhh, such nostalgia. When I was a Peace Corps Volunteer in Ecuador, I made just about everything from scratch at friends’ requests – English muffins, cinnamon buns, pizza, etc. etc. I had forgotten that we also made our own Baileys!

This looks amazing!

Paericia Barrett-Day — March 12, 2013 @ 8:27 am Reply

My recipe also has almond extract, eggs & you don’t need expensive whiskey. I make it evey year as Christmas gifts for my neighbors. They love it!!

Justin — March 12, 2013 @ 8:13 am Reply

Wow Amy, way to ruin the party. :(

Margot Nowicke — March 12, 2013 @ 7:44 am Reply

Homemade “Baileys” always kicks off the holiday season in my home. I make it on a Saturday morning and my husband and I taste test until it’s just right! :) my recipe has a longer ingredient list but I’ve had several over the years and they are all good!

Amy — March 12, 2013 @ 6:12 am Reply

I suppose for MLK Day you’ll feature “lynching” cupcakes? What’s wrong with you?

teresa — March 12, 2013 @ 4:30 am Reply

I have been wanting to try homemade Irish Cream for two years. And (funny coincidence), now that i just stoped brestfeeding, you post this recipe. Thanks!

Omigosh. I adore a glass of Bailey’s on the rocks. And then another glass. so good. This recipe could be dangerous on multiple levels!

Gina — March 12, 2013 @ 4:21 am Reply

This recipe sounds delicious! Can’t wait to make it!
Thanks for the post.
Gina :)

Ida — March 12, 2013 @ 4:17 am Reply

Hi. Silly question, but, I guess this is good as long as the cream doesn’t expire? Usually cream has 1 week before it expires here. Perhaps I could freeze this? Because of the alcohol, it won’t get solid anyways. Thanks!

I want to INHALE this. Or guzzle it! I have seen this homemade recipe floating around, done on many blogs, and every time I see it, I kick myself for not making it. Pinning! You outdid yourself!

I love this stuff!