Baileys Irish Cream Recipe

Baileys Irish Cream (assembly)

1. 1

   Bloom coffee

   Warm 2 tablespoons (30 ml) of the heavy cream in a small saucepan or microwave until just warm (do not boil). Stir in the instant coffee granules until fully dissolved to make a concentrated coffee infusion.

2. 2

   Combine flavors

   In a blender or large jar, add the sweetened condensed milk, the remaining heavy cream (about 14 tablespoons if measured), the dissolved coffee mixture, cocoa powder, vanilla extract, almond extract, and a pinch of salt. Blend or whisk until the cocoa and coffee are fully incorporated and the mixture is smooth.

3. 3

   Add whiskey

   Pour in the Irish whiskey and gently pulse in the blender 3–4 times (or stir thoroughly if using a jar) until everything is uniformly combined. Do not over-blend — excessive aeration shortens shelf life.

4. 4

   Taste and adjust

   Taste the mixture and adjust sweetness or flavor: add a touch more vanilla for sweetness, another pinch of salt to round flavors, or up to 1/2 teaspoon additional coffee for more coffee presence. Stir to incorporate any adjustments.

5. 5

   Bottle and chill

   Transfer the Baileys to a clean airtight bottle or jar. Seal and refrigerate for at least 2 hours before serving to let flavors marry and the mixture thicken slightly. Shake gently before each use.

6. 6

   Storage and serving

   Keep refrigerated and use within 2 weeks. Shake well before serving. Serve over ice, in coffee, or in cocktails as you would commercial Irish cream.