Bailey’s Recipe

Bailey’s Irish Cream (single-batch)

1. 1

   Bloom coffee

   In a small bowl, dissolve the instant coffee granules in 1 tablespoon of warm water; stir until fully dissolved and the mixture is smooth.

2. 2

   Combine creams and milk

   In a blender or a large mixing container, pour the heavy cream and sweetened condensed milk. Blend on low for 10–15 seconds to combine and slightly aerate the mixture.

3. 3

   Add flavorings

   Add the dissolved coffee, cocoa powder, vanilla extract, almond extract, and a pinch of salt to the cream mixture. Blend on low for another 15–20 seconds until the cocoa is fully incorporated and the mixture is homogeneous. Scrape down the sides as needed.

4. 4

   Incorporate whiskey

   Pour the Irish whiskey into the blender and pulse 3–4 times (about 5–8 seconds) to combine. Do not over-blend — you want a smooth, slightly thick liqueur, not whipped cream.

5. 5

   Taste and adjust

   Taste the liqueur and, if desired, adjust sweetness or flavor: add 1/2–1 teaspoon extra vanilla for more warmth, or 1/2 teaspoon more cocoa for deeper chocolate notes. Pulse once after adjustments to combine.

6. 6

   Bottle and rest

   Transfer the finished Bailey’s-style liqueur to a clean glass bottle or jar with a tight-fitting lid. Seal and refrigerate. Let rest for at least 4 hours (preferably overnight) to allow flavors to meld; shake gently before serving.

7. 7

   Storage and serving

   Keep refrigerated and use within 2 weeks. Shake gently before each use. Serve over ice, in coffee, or use in cocktails and desserts as you would commercial Irish cream.