Name: Nick's on 2nd Long Beachs BETTER THAN BAILEY'S Recipe
Cook time: 5 h
Total time: 5 h
Yield: 16 servings
Cuisine: Irish
Ingredients: 1 cups vodka (neutral spirit); 1 cups heavy cream; 1 cups sweetened condensed milk; 2 tsp instant espresso or strong instant coffee; 2 tbsp unsweetened cocoa powder; 1 tsp pure vanilla extract; 1 tsp almond extract (optional); 1 pinch salt; 1 cups heavy cream (cold); 2 tbsp powdered sugar; 2 tbsp good-quality Irish whiskey; 1 tsp vanilla extract; 1 tsp chocolate shavings or cocoa powder; 1 pinch grated nutmeg (optional)

Method

Irish Cream Base

Bloom espresso and cocoa

In a small bowl, dissolve the instant espresso and cocoa powder in 1–2 tablespoons of very hot water to form a smooth, concentrated paste. This ensures the coffee and chocolate evenly incorporate and avoid graininess.

Combine cream and condensed milk

In a medium mixing pitcher or bowl, whisk together the heavy cream and sweetened condensed milk until smooth and slightly thinned. This creates the creamy body of the liqueur.

Add flavorings

Add the vanilla extract, almond extract (if using), and a pinch of salt to the cream mixture. Whisk to combine.

Incorporate espresso-cocoa paste

Whisk the cooled espresso-cocoa paste into the cream mixture until fully incorporated and uniform in color.

Add alcohol and adjust

Slowly whisk in the vodka (neutral spirit). Taste and adjust: add an extra 1–2 teaspoons of cocoa or a pinch more salt if needed to balance sweetness. The alcohol will loosen the texture slightly; continue whisking until smooth.

Chill and marry

Transfer the mixture to an airtight container or bottle and refrigerate for at least 4 hours (ideally overnight). Chilling allows flavors to meld and the texture to fully integrate. Shake or gently invert before serving.

Whiskey Whipped Cream (topping)

Chill equipment

Place a mixing bowl and beaters or whisk in the freezer for 10 minutes to help the cream whip quickly and hold structure.

Whip cream

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Using an electric mixer or a sturdy whisk, whip the cream to soft peaks.

Add whiskey and finish

Gently fold in the Irish whiskey by hand (or add with the mixer briefly at low speed) until the cream reaches stiff-soft peaks — still pipeable but stable. Taste and add a touch more sugar if desired. Keep chilled until ready to serve.

Assembly & Serving

Serve the Irish cream chilled over ice, or use as a dessert mixer. To make a pour-over serve: fill a rocks glass with ice, pour 2–3 ounces (60–90 ml) of the homemade Irish cream over the ice, and gently float or pipe 1–2 tablespoons of the whiskey whipped cream on top.

Garnish lightly with chocolate shavings, a dusting of cocoa powder, or a pinch of grated nutmeg. If storing: keep the Irish cream refrigerated and consume within 2–3 weeks; stir or shake before each use. Keep the whipped cream refrigerated and use within 24–48 hours for best texture.

Better Than Bailey's Recipe