Baileys Recipe

Dissolve dry flavors

In a small bowl, whisk together the cocoa powder, instant espresso powder, and brown sugar until uniformly combined and free of lumps. If using finely chopped dark chocolate, set aside separately.

Add 2 tablespoons of the heavy cream to the dry mixture and stir vigorously (or whisk) to form a smooth, thick paste. This step ensures the cocoa and espresso dissolve fully and prevents gritty texture in the finished liqueur.

In a small saucepan over low heat, warm the remaining heavy cream (about 14 tbsp) just until it begins to steam and small bubbles form at the edge — do not bring to a boil. Remove from heat.

Stir the cocoa/espresso paste into the warm cream until fully incorporated and smooth. If using chopped dark chocolate, add it now and stir until melted and fully combined.

Allow the flavored cream to cool for 5–7 minutes off the heat (it should remain warm but not hot).

In a clean, medium mixing bowl or a large measuring cup, combine the sweetened condensed milk, vanilla extract, almond extract (if using), and the pinch of salt. Whisk until homogenous.

Slowly whisk the warm flavored cream mixture into the condensed milk mixture in a steady stream until completely blended. This tempers the condensed milk and combines flavors evenly.

Once fully combined and slightly cooled to room temperature (so the alcohol won’t evaporate), whisk in the Irish whiskey and, if using, the tablespoon of vodka. Taste and adjust: add up to 1 tsp more vanilla or 1 tsp extra brown sugar if you prefer sweeter profile.

Strain the finished mixture through a fine-mesh sieve or cheesecloth into a clean bottle or jar to remove any undissolved chocolate bits or lumps. Use a funnel to avoid spills and seal tightly.

Refrigerate the sealed bottle for at least 24 hours before using to allow flavors to marry and any air bubbles to dissipate. Shake well before each use.

Serve chilled over ice, in coffee, or use in cocktails and desserts. Store refrigerated and consume within 2–4 weeks for best quality. Shake before each pour; if the mixture thickens a little, bring to room temperature briefly and shake.