I haven’t had Baileys Irish Cream for a long time and then a few weeks ago I had a craving for it, so I bought a bottle. It was good and I thought that making Baileys at home should not be so hard. And what can I say, it’s pretty easy and tastes even better than the store-bought original.
This Baileys Irish Cream is a creamy alcoholic drink that can be prepared quickly with just a couple of ingredients. Serve it chilled, on the rocks, in mixed drinks or in coffee.
You can even use this Irish Cream in recipes for cakes, donuts, muffins, brownies or frosting, for example. It also makes a perfect homemade gift for family and friends.
Tools & Equipment
- 2-6 sealable bottles or jars (depending on size)
- Digital thermometer
- Large pot
- Large liquid measuring cup
- Medium saucepan
- Silicone spatula
Chocolate: A lot of people use store-bought chocolate syrup to make Irish Cream. I prefer to use high quality chocolate because you can taste the difference. I like belgian chocolate of the brand Callebaut, for example.
Coffee: It is possible to add the instant coffee without dissolving first. You will notice that you still have very small granules after mixing, but they will dissolve over time. I find that this Baileys tastes better by dissolving the coffee in hot water first before adding it.
Whiskey: You can use any brand of irish whiskey you like. I used Jameson Irish Whiskey in this recipe. Since you are mixing the whiskey with other ingredients, you don’t have to spend a fortune on an expensive bottle. The amount of whiskey you use depends on how strong you like your Irish Cream.
Bottles or Jars: Most supermarkets have small sealable glass bottles or jars now. Or you can buy these jars at craft stores. Make sure to boil the bottles before using them, so that your Irish Cream can last longer.
Ingredients for Baileys Irish Cream
Step by Step Guide – How to Make Baileys Irish Cream
Fill a large pot with cold water and place the bottles and lids in the pot, make sure they are completely covered with water. Bring the water to a boil and then let the bottles and lids boil for 10 minutes. Remove bottles and lids and place upside down on a paper towel to dry.
Place the chocolate in a medium saucepan and melt over medium heat, stir in between. Add the sweetened condensed milk and heat for about 5 minutes, stirring occasionally.
Dissolve the coffee in hot water. Add the dissolved coffee along with the evaporated milk and heavy cream, heat up to 50°C / 122°F while stirring, for about 3 minutes.
Add the whiskey and whisk until mixed. Remove the Irish Cream from the heat and pour into a liquid measuring cup.
Place a funnel on top of the sterilized bottles and pour the Irish Cream into the bottles, then seal the bottles.
Storage: You can store the sealed bottles in the fridge for up to 2 month. Shake the bottle when you take it out of the fridge to make sure everything is still well mixed.
My Summary for Baileys Irish Cream
Taste: This homemade Irish Cream tastes even better than the original. I don’t want to drink store-bought Baileys anymore.
Texture: I find that the homemade Baileys is even creamier, compared to the original. This is absolutely delicious.
Time: It takes about 30 minutes to mix together and heat the ingredients. After that you should let it cool down a bit and then you can already enjoy your homemade Baileys.
More “CHOCOLATE” Recipes
- Banana Chocolate Oatmeal Cookies
- Chocolate Mousse
- Malted Chocolate Chip Cookies
- Mousse au Chocolat
- White Chocolate Raspberry Coffee Cake
- 100g milk chocolate chips
- 200g sweetened condensed milk
- 370g evaporated milk
- 150g heavy cream
- 5g instant coffee
- 50ml water, hot
- 250-300g whiskey
- Fill a large pot with enough cold water.
- Place the open bottles and lids in the pot, make sure they are completely covered with water. Lids must also be covered with water.
- Bring the water to a boil and then let the bottles and lids boil in the water for 10 minutes.
- Remove bottles and lids with a pair of tongs, one at a time, and place upside down on a paper towel / dish towel to dry.
- Place the chocolate in a medium saucepan and melt over medium heat. Stir in between so it will not burn.
- Add the sweetened condensed milk to the melted chocolate and heat for about 5 minutes, stirring occasionally.
- Dissolve the coffee in hot water.
- Add the dissolved coffee to the saucepan along with the evaporated milk and heavy cream, heat up to 50°C / 122°F while stirring, for about 3 minutes.
- Add the whiskey and whisk until mixed.
- Remove the Irish Cream from the heat and pour into a liquid measuring cup.
- Place a funnel on top of the sterilized bottles and pour the Irish Cream into the bottles.
- Seal the bottles.
Serve / enjoy on the rocks!