Bailey's Irish Cream Recipe

In a small bowl, combine the instant coffee granules, unsweetened cocoa powder, and brown sugar. Add 1 tablespoon of hot water (or the tablespoon of brewed espresso) and stir until the coffee and sugar are fully dissolved and mixture is smooth with no lumps.

In a medium bowl or measuring cup, whisk together the heavy cream, whole milk, and sweetened condensed milk until homogeneous and slightly thickened.

Stir in the vanilla extract and almond extract (if using) into the dairy mixture until evenly distributed.

Pour the prepared coffee-cocoa-sugar mixture into the dairy mixture and whisk thoroughly until color is uniform and there are no cocoa pockets.

Slowly pour the Irish whiskey into the cream-and-flavor mixture while whisking to incorporate. Continue whisking for about 30–60 seconds to create a smooth emulsion. Avoid over-whisking that would whip the cream.

For the silkiest texture, transfer the mixture to a blender and pulse 2–3 times (or blend on low for 5–10 seconds). This helps fully emulsify the cream, milk, and spirit without turning the cream into whipped texture.

Pour the finished liqueur into a clean 750 ml bottle or airtight jar using a funnel. Seal tightly and refrigerate.

Let the liqueur rest in the refrigerator at least 24 hours before using to allow flavors to marry. Shake gently before each use (separation may occur over time).

Serve

Serve chilled over ice, in coffee, or use in cocktails and desserts. Garnish with a light dusting of cocoa powder or grated chocolate if desired.

Storage: Keep refrigerated. Consume within 2 weeks for best quality. Shake before each use as natural separation can occur.