This Homemade Baileys Irish Cream is rich, smooth, and better than store-bought!
Making Homemade Baileys Irish Cream feels like unlocking a quiet luxury you didn’t know your kitchen was capable of.
What Makes This The Best Version
It Tastes Like A Real Irish Cream Liqueur!!
Not “sweet cream with a splash of whiskey.” This has the proper cocoa-coffee backbone that makes Irish cream taste deep and luxurious.
It’s Smooth And Stable
The ratios here keep it creamy without splitting, and the blending method keeps it satin-smooth.
No Eggs, No Stress
Many old-school recipes use raw eggs. I skip them completely. You get a thick, velvety Irish cream without the food-safety headache.
Ingredients For The Homemade Baileys Irish Cream Recipe
The Creamy Base
- Sweetened condensed milk – 1 (14 oz) can. (This gives body, sweetness, and that classic Irish cream thickness.)
- Heavy cream – 1 cup. (For richness and a proper “coat the tongue” finish.)
- Half-and-half – 1 cup. (This keeps it pourable and prevents it from becoming frosting-in-a-bottle.)
The Boozy Backbone
- Irish whiskey – 1½ cups. (Use a whiskey you enjoy drinking. You taste it. No hiding.)
The Flavor That Makes It “Irish Cream”
- Unsweetened cocoa powder – 2 tbsp. (Chocolate depth, not chocolate syrup sweetness.)
- Instant espresso powder – 1½ tsp. (This makes the flavor taste expensive. Trust me.)
- Vanilla extract – 2 tsp
- Fine sea salt – ¼ tsp. (Salt makes the chocolate and coffee taste louder and smoother.)
The “This Tastes Like Baileys” Extras
- Chocolate syrup – 2 tbsp. (Just enough for roundness and that familiar finish.)
- Almond extract – ⅛ tsp. (Tiny amount, big impact. This gives the signature liqueur aroma.)
Optional (For A Slightly Thicker, More “Dessert” Bottle)
- Full-fat coconut cream – ¼ cup (the thick part from a chilled can). (This adds body without changing the flavor in a noticeable way.)
Before You Start: Tiny Rules That Make A Huge Difference
Keep Everything Cold
Cold dairy blends smoother and stays stable longer. I measure everything, then let it sit in the fridge for 15 minutes while I set up the blender. It’s a small move that pays off.
Dissolve Cocoa And Espresso First
Cocoa powder loves to clump. Espresso powder behaves, but it still blends better when you give it a head start. I’ll show you exactly how.
Don’t Over-Extract Almond
Almond extract is powerful. A tiny amount makes it taste like Irish cream. Too much makes it taste like an aggressive bakery candle. We’re staying elegant.
The Pour-And-Swoon Method
1. Make A Chocolate-Coffee Paste (This Prevents Lumps)
In a small bowl, add:
- 2 tbsp cocoa powder
- 1½ tsp instant espresso powder
- 2 tbsp chocolate syrup
- Now add 2 tbsp of the half-and-half (steal it from your measured cup) and whisk until you get a glossy paste.
You’re looking for something that resembles chocolate pudding at the beginning of its life. No dry pockets. No powdery bits hiding in the corners. If you see stubborn cocoa specks, keep whisking. Cocoa always caves. It just likes to pretend it’s strong.
2. Build The Base In The Blender
Add to your blender:
- Sweetened condensed milk
- Heavy cream
- Remaining half-and-half (after the 2 tbsp you used)
- Vanilla extract
- Salt
- Almond extract (yes, only ⅛ tsp)
- Blend on low for 10 seconds.
This step mixes the dairy evenly before the whiskey goes in. The texture turns smooth and unified, like a proper cream liqueur base.
3. Add The Chocolate-Coffee Paste And Blend Again
- Scrape in your chocolate-coffee paste. Get every bit. That paste is flavor gold.
- Blend on medium for 15 seconds.
- Now stop and open the lid. Dip a spoon in and taste the base (no whiskey yet). It should taste like chocolate-vanilla cream with a coffee glow and a tiny salt edge. It should feel thick but still pourable.
4. Add The Whiskey Slowly (So It Stays Silky)
- With the blender on low, slowly pour in the Irish whiskey.
- Blend for 20 seconds.
- Stop. Let the bubbles settle for 10 seconds. Then blend another 10 seconds.
That little pause prevents you from whipping air into it like a milkshake. You’re making liqueur, not foam.
5. Final Taste And The “Make It Yours” Adjustments
Taste it again. This is the moment you tune it like a musician.
If you want it:
- Sweeter: add 1 tbsp condensed milk, blend 5 seconds
- More chocolate-forward: add 1 tsp cocoa powder whisked with 1 tsp half-and-half (make a mini paste), blend 5 seconds
- More coffee warmth: add ¼ tsp espresso powder, blend 5 seconds
- Stronger: add ¼ cup whiskey, blend 5 seconds
- Softer and more dessert-like: add 2 tbsp heavy cream, blend 5 seconds
You’ll notice I’m not telling you to throw in random amounts. Irish cream is balance. You adjust in tablespoons and teaspoons, and it stays classy!
Bottling Homemade Baileys Irish Cream Like A Pro (So It Feels Gift-Worthy)
1. Prep The Bottles
Wash bottles or jars with hot soapy water, rinse well, and dry completely. Water droplets in the bottle dilute and shorten shelf life.
2. Funnel And Pour
Place a funnel in your bottle and pour slowly. Pause once or twice to let it settle.
You’ll fill about 1 quart total (a bit more than 4 cups). That’s enough for:
- Several coffees
- Dessert drinks
- Gifting (if you’re generous!!)
- “One more sip” moments (if you’re honest!!)
3. Label It (Because You’re That Person Now)
Write the date on a piece of tape and stick it on the bottle. It’s a tiny habit that makes you feel like a kitchen adult.
Chill Time (This Is Where The Magic Tightens)
- Refrigerate for at least 6 hours, overnight is best.
- The flavor rounds out, the cocoa settles into the cream, and the texture becomes smoother and more “finished.” When you pour it the next day, it looks like velvet.
- Before serving, shake gently. Not like you’re mad at it—just enough to re-blend.
How To Serve It (And Make People Think You Bought It)
In Coffee
- Add 2–3 tbsp to hot coffee
- Stir slowly, then taste
- Add another tablespoon if you want dessert energy
Over Ice
- Pour 3–4 oz over ice in a short glass.
- This is the “I’m not doing anything dramatic today, I’m just living well” drink.
In Hot Chocolate
- Add 2–3 tbsp to hot cocoa and stir.
- It tastes like winter got upgraded.
In Dessert
Drizzle a tablespoon over:
- Vanilla ice cream
- Brownies
- Bread pudding
- Whipped cream-topped anything
Make It A Holiday Gift Without Being Weird About It
If you’re gifting:
- Use a clean glass bottle with a tight lid
- Add a label: “Homemade Irish Cream – Keep Refrigerated – Enjoy Within 2 Weeks”
- Tie a ribbon or twine
- Include a serving suggestion: “Best in coffee or over ice”
It looks thoughtful, smells amazing, and tastes like you planned your life.
When you make Homemade Baileys Irish Cream like this—thick, silky, chocolate-kissed, and properly balanced—you stop thinking of it as “a copycat.” It becomes your house bottle, the one you pull out for cozy nights, holiday brunches, and that perfectly dramatic splash in coffee that makes Tuesday feel like a small celebration.
Keep it chilled, shake it gently, and pour like you meant it.
