This is an easy homemade Irish cream recipe that literally takes a couple of minutes to make. With only 6 ingredients you can make your version of Baileys at home!
In a small bowl/glass, stir together vanilla extract and instant coffee until smooth.
To your blender, add condensed milk, chocolate syrup, heavy cream and the coffee mixture. On low speed, blend only for a few seconds, just so everything is well combined.
Pour in whiskey and blend (again literally only a few seconds – 5-10 should be plenty).
Pour into sterilized bottles, seal and store in the fridge.
Notes
You can use less coffee granules for a milder coffee taste. I don’t recommend using more. I used Nescafe instant coffee.
To make it lighter, you can decrease the cream to ½ cup or start with ½ cup, taste and add more if you like.
I used Jameson, but any Irish or other whiskey will do. To make the liqueur lighter, you can use 1 cup of whiskey instead of 1 and 1/4.
This recipe should fill at least 18 (1-ounce/30-milliliter) shot glasses. You can also serve it over ice in whiskey glasses.
Nutritional information is based on 1 shot.
Storage: Homemade Irish cream should keep up to 2 months when stored properly in the fridge. Make sure to use fresh heavy cream (check the best before date) and sterilized bottles!
For more tips and serving ideas please read the post above this recipe card.
Course: Drinks
Cuisine: American
Keyword: Homemade Irish cream, Irish cream recipe
Nutrition Facts
Homemade Irish Cream
Amount per Serving
Calories
152
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
34
mg
1
%
Potassium
98
mg
3
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
188
IU
4
%
Vitamin C
1
mg
1
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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