Bailey's Recipe

Dissolve coffee and cocoa

In a small heatproof bowl, combine the instant coffee granules and unsweetened cocoa powder. Add 1 to 2 tablespoons of hot (not boiling) water and stir until fully dissolved and smooth. Let cool slightly, about 2 minutes.

Combine dairy and condensed milk

In a blender or large jar, pour the sweetened condensed milk and heavy cream. Blend on low for 10–15 seconds to combine and slightly aerate, or whisk vigorously in a bowl until smooth.

Add flavorings

Add the dissolved coffee-cocoa mixture, vanilla extract, almond extract, and a pinch of salt to the cream mixture. Blend or whisk again to incorporate evenly.

Incorporate whiskey

Slowly add the Irish whiskey to the blended mixture while running the blender on low (or whisk continuously) until the liqueur is homogeneous. Taste and adjust: if you prefer a stronger coffee note, add up to 1/2 tsp more coffee dissolved in a little water; for a nuttier aroma, add another 1/4 tsp almond extract (optional).

Bottle and chill

Pour the finished Bailey's into a clean airtight bottle or jar (a funnel helps). Seal and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the drink to chill. Shake gently before each use; the mixture may thicken slightly in the fridge—shake to loosen.

Storage

Store in the refrigerator for up to 2 weeks. Shake well before serving. Do not freeze.

Serve the homemade Bailey's over ice: fill a rocks glass with ice, pour 2 to 3 ounces (about 1/4 cup) of Bailey's over the ice, and top with a dollop of whipped cream if desired. Sprinkle chocolate shavings or a dusting of cocoa powder on top.

Use as a mixer: add 1–2 ounces to coffee, hot chocolate, or use in cocktails and desserts as you would store-bought Irish cream.