Bailey's Irish Cream (homemade)

Bailey's Irish Cream

Makes about 1 quart (about 950ml).
By Dennis W. Viau; modified from a recipe in Todd Wilbur’s book, A Treasury of Top Secret Recipes

Irish Cream is one of those sweet and smooth drinks that tastes so good on a winter evening when it is cold outdoors. Put your feet up on the couch, grab a good book, and have a glass of Bailey’s within reach. I have made this recipe many times. I do mine differently because Wilbur warned not to use heavy cream, which might curdle because of the whiskey. There is a way.


¼ cup (60ml) hot water*
1 teaspoon instant coffee*
* or ¼ cup (60ml) strong brewed fresh coffee
1 14–ounce (396g) can sweetened condensed milk, such as Borden Eagle brand
½ cup (120ml) half and half
½ cup (120ml) heavy cream
2 tablespoons chocolate syrup, such as Hershey’s
1 teaspoon vanilla extract
1 teaspoon almond extract
1½ cups (350ml) Irish whiskey


Dissolve the instant coffee in the hot water. Combine all the ingredients except the whiskey in a bowl. Then, pouring slowly, add the whiskey while mixing with a wire whisk. (This could also be done in a blender, pouring the whiskey through the small hole in the cap.)

Transfer to a bottle or jar and refrigerate. Shake well before serving. This drink should keep for at least 2 months in the refrigerator.

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