Bailey's Irish Cream Recipe

Dissolve coffee and cocoa

In a small bowl, combine the instant coffee granules, Dutch-processed cocoa powder and brown sugar. Add 1 tablespoon of the whole milk and stir until the coffee and cocoa dissolve and form a smooth paste with no lumps (about 30–60 seconds). If using cooled espresso, omit this step and whisk the sugar into the espresso until dissolved.

Warm the remaining milk and the sweetened condensed milk slightly (either in microwave for 10–15 seconds or in a small saucepan over low heat) until just warm to touch — do not boil. Warming helps dissolve sugar and meld flavors.

In a blender or large jar (for an immersion blender), add the heavy cream, the warm sweetened condensed milk/milk mixture, the coffee-cocoa paste (or cooled espresso-sugar), and the vanilla and almond extracts. Blend on low for about 10–15 seconds to combine.

With the blender running on low, slowly pour in the Irish whiskey in a steady stream. Blend for another 10–15 seconds until fully incorporated. Avoid over-blending (more than 30 seconds) to prevent the cream from whipping.

Taste the liqueur and adjust sweetness or flavor: if you want it sweeter, blend in an additional 1 teaspoon of brown sugar or a bit more sweetened condensed milk; if you want stronger coffee or cocoa notes, add 1/2 teaspoon more instant coffee or cocoa and blend briefly.

Optionally stir in the ground cinnamon and a pinch of freshly grated nutmeg for warm spice notes. Do this by pouring the liqueur into a clean bottle, adding the spices, capping and gently inverting a few times to combine.

Transfer the liqueur to an airtight bottle or container and refrigerate. Let it rest in the fridge for at least 12 hours before serving to allow flavors to meld. Shake gently before each use.

The homemade Irish cream will keep refrigerated for up to 2 weeks. Discard if it separates or smells off. Serve chilled over ice, in coffee, or in cocktails.