Our Homemade Baileys Irish Cream recipe is a deliciously creamy alcoholic drink that takes just 5 minutes and 6 ingredients to make! The perfect homemade gift for family and friends.
This homemade Baileys recipe with no egg goes perfectly in all my Baileys-infused desserts, like my Chocolate Brownie Trifle, Baileys Malteser Cheesecake, and Boozy Baileys Brownies… or you can just drink it on it’s own over ice!
This recipe is so easy, you will never want to use store-bought again! It’s creamy and sweet with a splash of smooth Irish whiskey.
Every Christmas I make a big double batch of my Homemade Baileys and give it to friends and neighbours in little hampers filled with shortbread, gingerbread, fudge and Christmas cake.
If you’re looking for cocktails to use your homemade Baileys Irish cream in, try my Boozy Chocolate Easter Cocktail and Boozy Salted Caramel Cocktail.
Why You’re Going To Love This Recipe
- Only 6 Ingredients – This easy recipe for homemade Baileys only has a few ingredients, most of which are pantry staples!
- So Easy – With really only 2 steps, making Baileys Irish cream at home is almost easier than going to the store and buying it.
- The Perfect Gift – This homemade Baileys with no egg is perfect for gifting, and it keeps for up to 2 months unopened.
What You Need
- cream – one that does not easily whip or curdle, such as Bulla Cooking Cream. If you can’t buy this brand, choose a thin pouring cream and mix on a very low speed to combine.
- sweetened condensed milk
- vanilla extract
- Irish whiskey – such as Jameson’s
- instant coffee granules – to prepare the coffee, mix the granules with 2 tablespoons of boiling water and stir until dissolved, then let it cool
- chocolate syrup or topping
How To Make Homemade Baileys
Step 1 – Mix The Ingredients
Place all ingredients into a blender or Thermomix. Very slowly increase the speed from low to medium-low. Be careful not to mix the ingredients too much or the cream may curdle! Only mix until ingredients just combined.
Step 3 – Fill Up Bottles & Store
Pour into sterilised bottles and store unopened in the fridge for up to 2 months. Once opened, continue to keep refrigerated and consume within 1 week.
Recipe Tips & FAQ
How do I keep my mixture from curdling?
Certain blenders (particularly the powerful ones) can curdle the mixture slightly as they ‘whip’ the cream. To avoid this, start your blender on a very low speed and increase slowly to medium-low. Mix until ingredients only just combined.
How do I save my homemade Baileys Irish cream if it curdles?
If for some reason your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon. Discard any of the curdled liquid that the sieve collects.
W can I find small glass bottles or jars?
Most $2 shops or discount stores will stock small sealable glass bottles or jars. Kmart, Walmart, or Target often has great little bottles for just a couple of dollars. You can also find them at craft stores.
Do I need to dissolve the coffee granules first?
I find that you get a much better tasting Baileys if you dissolve the coffee granules in boiling water, then allow them to cool before adding to the mixture. If you’re in a rush you can add the granules without dissolving them, however, you’ll notice that you still have very small granules after mixing – these will dissolve over time.
What type of cream should I use?
I like to use Bulla Cooking Cream as it’s designed to not whip or curdle when mixed. However, if you can’t find this brand, choose any thin pouring cream.
What type of whiskey should I use?
Any brand of Irish whiskey is absolutely fine to use. I used Jameson Irish whiskey in this recipe. Since you’re mixing your whiskey with other ingredients, t’s no need to spend extra money on a fancy bottle!
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Homemade Baileys
Make your own Homemade Baileys Irish Cream in less than 2 minutes and with only 6 basic ingredients. The perfect homemade gift for family and friends.
Course: Christmas, Drinks
Cuisine: Christmas
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 20 serves
Calories: 160kcal
Ingredients
Prevent your screen from going dark
Instructions
Conventional Method
- Mix the coffee granules with 2 tbs of boiling water and allow to cool completely (this step is optional – but recommended for a smooth result).
- Place all ingredients (including the cold coffee liquid) into a blender.
- Very slowly increase to medium/low speed for 20 seconds or until just combined (see notes).
- Pour into sterilised glasses, seal and place into the fridge.
- Keep unopened in the fridge for 2 months. Once opened, keep refrigerated and consume within 1 week.
Thermomix Method
- Mix the coffee granules with 2 tbs of boiling water and allow to cool completely (this step is optional – but recommended for a smooth result).
- Place all ingredients (including the cold coffee liquid) into the Thermomix bowl. Very slowly increase to Speed 3, for 20 seconds, or until just combined (see notes).
- Pour into sterilised glasses, seal and place into the fridge.
- Keep unopened in the fridge for 2 months. Once opened, keep refrigerated and consume within 1 week.
Notes
RECIPE NOTES:
Quantity – this recipe makes approximately 1 litre of homemade Baileys.
Coffee granules – Mix the coffee granules with 2 tbs boiling hot water and stir until dissolved (this step is optional – but recommended for a smooth result). Allow the coffee to cool before adding to the blender.
How to avoid ‘curdling’ – Certain blenders (particularly the powerful ones) can curdle the mixture slightly as they ‘whip’ the cream. To avoid this, start your blender on a very LOW speed and increase slowly to medium/low. Mix until only just combined. If for some reason your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon.
Cream – Use a cream that does not easily curdle or whip (I like to use Bulla Cooking Cream) but if you can’t buy this brand, choose a thin pouring cream and mix on a very LOW speed to combine.
Whiskey – Any brand of Irish whiskey is absolutely fine to use. I used Jameson Irish whiskey in this recipe.
Storing – Homemade Baileys Irish Cream can be stored in sterilised jars for up to 2 months unopened in the fridge. Once opened, keep refrigerated and consume within 1 week.
Glass bottles/jars – Most $2 shops or discount stores will stock small sealable glass bottles or jars (Kmart often has great little bottles for just a couple of dollars).
Recipe by CookGoodRecipes.com
Nutrition
Calories: 160kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 31mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
