If you’ve never made your own Irish cream before, you’re in for a treat.
This stuff is silky, creamy, just the right amount of boozy, and way better than anything you’ll get from the store.
It comes together in about 5 minutes, and you can pour it over ice, swirl it into coffee, or give it away in cute jars for a homemade holiday gift.
Plus, it’s made with pantry basics and a splash of whiskey. That’s it.
Why I Love This Recipe
I first made this recipe one year on a whim during the holidays. I had leftover whiskey and wanted something creamy and comforting — boom, this was born. It tasted like the store-bought stuff but smoother and way more flavorful.
- You can make it in under 10 minutes
- No weird preservatives or artificial flavors
- Keeps well in the fridge for weeks
- Perfect as a homemade gift
- Tastes amazing in coffee or over ice
Servings and Time
Makes: About 3 ½ cups
Time: 5 minutes
What You’ll Need
- 1 cup heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 ⅔ cups Irish whiskey (like Jameson)
- 1 tsp instant espresso powder
- 2 tbsp chocolate syrup
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- Pinch of salt
Pro Tips
- Blend just until combined — over-blending can cause it to thicken too much.
- Store it in a glass bottle or mason jar with a tight seal.
- Let it chill at least an hour before serving for best flavor.
- Shake well before each use since the mixture can settle.
- Use a good-quality Irish whiskey — it makes a difference.
Tools Required
- Blender or hand mixer
- Measuring cups and spoons
- Spatula
- Glass jar or bottle with lid
- Small funnel (optional for pouring)
Substitutions and Variations
- Whiskey substitute: Use bourbon if you prefer a bolder flavor.
- Dairy-free: Try coconut cream and dairy-free condensed milk, but expect a thinner consistency.
- Mocha flavor: Add an extra ½ tbsp of chocolate syrup.
- Extra rich: Add an extra tablespoon of condensed milk for a sweeter version.
Make Ahead Tips
You can make this up to 2 weeks ahead. Store in a sealed glass bottle or jar in the fridge. Shake well before each use.
Instructions
Step 1: Add the cream and condensed milk
Pour 1 cup heavy cream and 1 (14 oz) can of sweetened condensed milk into a blender.
Step 2: Add whiskey
Pour in 1⅔ cups Irish whiskey.
Step 3: Add flavorings
Add 1 tsp instant espresso powder, 2 tbsp chocolate syrup, 1 tsp vanilla extract, ½ tsp almond extract, and a pinch of salt.
Step 4: Blend
Blend on low for 30 seconds, just until smooth.
Step 5: Pour and chill
Pour the mixture into a clean bottle or jar. Chill for at least 1 hour before serving.
Leftovers and Storage
Store in the fridge for up to 2 weeks in a sealed glass bottle or jar. Shake well before each use. Don’t freeze — it can separate.
Why This Recipe Works (Quick Science)
The high-fat content from the cream and sweetened condensed milk gives the Irish cream its thick, rich mouthfeel. Instant espresso boosts the cocoa and whiskey notes without overpowering the flavor. The alcohol acts as a preservative, so it stays fresh for a while in the fridge.
Common Mistakes
- Over-blending: Can cause the cream to thicken or whip slightly.
- Not chilling before tasting: Flavors meld better after it rests.
- Using low-fat cream: Will lead to a watery texture.
- Skipping the salt: That tiny pinch balances the sweetness.
What to Serve With
- Over ice as an after-dinner drink
- Stirred into hot or iced coffee
- Poured over vanilla ice cream
- In holiday cocktails
- Alongside chocolate desserts or shortbread
FAQ
Can I make this non-alcoholic?
Yes, skip the whiskey and use coffee or milk, but it won’t have the same rich flavor or shelf life.
How long does homemade Baileys last?
Up to 2 weeks in the fridge in a sealed bottle.
Can I use a hand mixer instead of a blender?
Yes! Just mix on low until smooth.
Can I double the recipe?
Absolutely. Just make sure your blender can handle the volume.
Why is my Irish cream separating?
It could be over-blended or stored too long. Shake well before each use to re-mix.
