Easy Homemade Baileys Irish Cream Recipe


easy homemade baileys irish Cream recipe

Easy Homemade Baileys Irish Cream Recipe

How to Make Baileys Irish Cream at Home

Making this very easy Homemade Baileys Irish Cream Recipe is so simple to do from home.  You will need very little equipment for this and the ingredients can be tailored to suit your taste. A fantastic benefit to making this Baileys Irish Cream Recipe at home is that it is often cheaper to make it than to buy an actual bottle of Baileys Irish Cream.

Baileys Irish Cream is a fantastic alcoholic beverage consumed by many here in Ireland.  It is usually taken out around Christmas time as part of our holiday celebrations and is a fantastic tasting treat.

Baileys Irish Cream Ingredients

This Easy Baileys Irish Cream Recipe will give you a creamy drink with hints of Chocolate, Coffee and Almond with a little kick from some great Irish Whiskey.

The main ingredients are:

  • Cream
  • Condensed Milk
  • Irish Whiskey
  • Chocolate Syrup
  • Coffee or Coffee Syrup
  • Vanilla Essence
  • Almond Essence

My Irish Whiskey of choice for this Baileys Irish Cream Recipe is always Jameson Irish Whiskey but you can substitute any other Whiskey you like, but try keep it as Irish as possible for the unique Irish Cream Liquor flavour.

How to Make Baileys Irish Cream

Making this recipe couldn’t be any easier.  All you need to do is add all the ingredients into a large bowl and gently whisk to combine.  You can use a blender if you wish just take great care not to over mix as you make risk over whipping the cream which could curdle the mixture.  Its much better, and less of a clean up to mix it all together in a bowl.

Once everything is mixed together simply pour into a sterlized container and chill.

This recipe is a great foundation recipe for tailor making your own, Easy Baileys Irish Cream Recipe and you can add or take away any of the ingredients, as long as its not the whiskey. You could reduce the Whiskey but if you are Irish you know this is a sin.

But jokes aside, if you find the Whiskey taste overpowering or too much just cut it back a little to suit your tastes.  You can always add a dash of Irish Whiskey to a glass and top it up with your Homemade Baileys Irish Cream for those who love a bit of extra love.

In Ireland the Irish for Whiskey is, ” Uisce Beatha”, which when translated mean, Water of Life.  So you can see why us Irish love a drop of the good stuff every once in a while.

Storing Your Homemade Irish Baileys Cream

Once sealed in a sterlised bottle or container this drink will store for up to 2 months in a chilled cabinet.  This recipe will make up to 1 ltr or 4 cups of Homemade Baileys Irish Cream and can be stored in one bottle or divided into smaller bottles to be given as gifts.  Making your own Homemade Baileys Irish Cream is a great way to give that something special to someone as a gift during the holidays and you can always make it your own by adding extra flavours to it.

Make sure you experiment with this recipe but try make it as is first to get a taste of a true Irish Cream Liquor flavour.  I hope you enjoy this recipe and you, your family and friends and create some great memories over a glass of Homemade Irish Cream Liquor.

Enjoy!

5 from 3 votes
easy homemade baileys irish Cream recipe
Easy Homemade Baileys Irish Cream Recipe
Prep Time
20 mins
Total Time
20 mins
 

Baileys Irish Cream is an alcoholic creamy drink enjoyed by many. This recipe will show you how to make this drink at home, its very easy.

Course: Drinks
Cuisine: Irish
Keyword: baileys irish cream, baileys irish cream drink, baileys irish cream recipe, easy baileys irish cream recipe, homemade baileys irish cream recipe, how to make baileys irish cream
Servings: 25 Servings
Calories: 135 kcal
Author: J.J. Sheridan
Ingredients
  • 250 ml Single Cream 1 Cup/9fl Oz
  • 1x397 Grams Condensed Milk 114 Ounce Can/14 oz
  • 350 ml Irish Whiskey (Jameson is Great) 1 and 2/3 Cup/12flu oz
  • 1 tsp Coffee Essence You can supstitute 1 tsp of coffee granules
  • 3 tsp Chocolate Sauce
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Essence
Instructions
  1. First you will have to wash and sterilise the bottle you want to use to store your liquid in. Make sure you wash with hot water or place into the dishwasher. The method you use is up to you but you can either use the hot dry function in your dishwasher or place your bottle in a oven after washing at 160°C/325F/Gas Mark 3 for 10 to 15 minutes then allow to cool.

  2. Once the bottle is cooled, pour all your ingredients into a large bowl and stir with your whisk to combine everything. If you are using coffee granules as a substitue, heat a small amount of cream in a pan or microwave to disolve the granules.

    It is important not to whisk too much as you don't want to whip up the cream. Just gentle stir until everything combines together.

  3. Once everything is combined, have a taste. If you think you need a little bit more chocolate or coffee add a little bit more. Needs more alcohol (when does it never need more) add some. Make this recipe to your taste. Remember when chilled it will dull the flavours down slightly.

  4. Once you are happy pour the liquid into your bottle and fit with a tight fitting lid then chill. This bottle will hold for up to 2 months in a chilled cabinet and it always best served chilled or over ice.

  5. These are the main elements of this recipe but experiment to make your own. Add some orange liquor to make it more festive. Maybe infuse the liquid with some spice. It up to you and this recipe is just a guide and a foundation for you to build on. Have fun with it.

J.J. Sheridan

From a very young age most of my memories revolve around food. From my Nanny Sheridan baking apple tarts on the weekend while Nanny Hackett cooked buns to my Grandfather Jackie cooking the Sunday dinner. Food has always been apart of my life in one form or another. During my Naval Service I spent much of my spare time in the galley chatting to Chefs about what they were cooking. I was in awe at the skill these Chefs had under the conditions of working at sea and how they always delivered great meals. Later on in life with the economic crisis in Ireland I was able to dedicate myself to re-educating myself to train to become a Chef. What was meant to be a couple of years spent on doing a course to become a Chef became five years where I moved up to degree and honours degree in my field of interest. This education along with my passion for Irish produce and Irish food suppliers developed a keen interest in sharing my knowledge with friends and family.

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