Baileys Irish Cream Recipe

Dissolve coffee and cocoa

In a small heatproof bowl, combine the instant coffee granules, unsweetened cocoa powder and brown sugar. Add 2 tablespoons of hot water and whisk until fully dissolved and smooth. This creates a concentrated coffee-chocolate paste to disperse evenly in the cream.

If using cooled strong brewed coffee or espresso to intensify coffee flavor, stir it into the paste now. Set aside to cool slightly if still warm.

In a medium mixing bowl or measuring jug, pour the heavy cream and sweetened condensed milk. Whisk together until homogenous and slightly thickened (about 30–60 seconds). This ensures an even texture and sweetness throughout the liqueur.

Add the cooled coffee-cocoa paste to the cream mixture and whisk until completely combined and smooth.

Stir in the Irish whiskey, vanilla extract and almond extract. Whisk gently until everything is fully incorporated. Taste and adjust: if you want it sweeter, add a little more sweetened condensed milk (1–2 teaspoons at a time); for more coffee intensity, add up to 1 tablespoon cooled espresso or strong coffee.

Transfer the mixture to a clean 16–20 oz (500–600 ml) bottle or airtight container. Seal and refrigerate. Let it rest in the refrigerator for at least 24 hours to allow flavors to marry; shake gently before each use. The liqueur will keep refrigerated for up to 2 weeks; shake before serving because separation may occur.

Serve chilled over ice, with coffee, or use in cocktails and desserts. Optionally drizzle chocolate syrup in serving glasses for a decorative touch.