Homemade Baileys Irish Cream
Homemade Baileys Irish Cream is easy make, perfect for cocktails, coffee and desserts.
March is just around the corner and I love making Baileys Irish Cream flavored desserts for St. Patrick’s Day. The problem is, I go through a lot of Baileys when I do my multiple recipe trials. So this year, I decided to make my own Irish Cream. It’s super easy, especially if you already have all the ingredients.
All you need to do is blend a handful of ingredients and you’re set!
March is also usually the end of Girl Scout cookie season. I don’t know whether to be sad or relieved. Is it me, or do the cutest ones appear after you’ve decided to cut yourself off from buying anymore?
I started buying them as soon as they appeared in front of my neighborhood grocery stores. Most of the boxes I bought were from slightly older kids who seemed to just be going through the motions. Then after I got my fill and decided no more, I kept running into these really sweet little girls asking me if I wanted to buy cookies. One of them even complimented me on my shoes! I felt like such a witch for saying no. In fact, I’ve been thinking about the last “no thank you, I already bought some” exchange all week. I think I’m going to cave if I get asked again this weekend.
Thank goodness for the weekend. I always hate the first full week after a long weekend week. It feels so long! I’m ready to pour myself a big, tall glass of this homemade Irish Cream.
- 1 (14-oz) can sweetened condensed milk
- 1 cup heavy cream
- 1 cup whiskey
- 2 tbsp chocolate syrup
- 1 tsp vanilla extract
- 1 tsp instant coffee
All images and content are © Kirbie's Cravings.
Combine all ingredients into a blender and blend on lowest speed until everything is thoroughly mixed about 15-25 seconds. (If you don't have a blender, you could also just combine all the ingredients into a large bowl and whisk until combined.) Make sure you don't blend on high speed. If you do, you could end up with it curdling or thickening too much (basically your blender is whipping the heavy cream and it's becoming whipped cream).
You can taste and adjust levels to your liking. Several recipes I came across used a lot more whiskey, but I found 1 cup to be sufficient. Pour into glass bottles and store in the fridge for several weeks (or until your heavy cream expires).