This homemade Baileys is smooth, creamy, and ready in less than 5 minutes.
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Ingredients for Homemade Baileys
You need only 5 ingredients to make this homemade Baileys Irish cream.
- Sweetened Condensed Milk thickens and sweetens the mixture.
- Light Cream makes this creamy, balances out the sweetness from the condensed milk.
- Whiskey is the alcohol in Irish Cream. My first choice is an Irish whiskey like Jameson, but an inexpensive brand works just as well.
- Flavor Instant coffee or instant espresso and pure vanilla extract add flavor. Other optional additions include cocoa powder, almond extract, or chocolate syrup.
Non-Alcoholic Version
Irish cream contains alcohol, but this copycat Baileys recipe can be made without alcohol.
Skip the whiskey and add a teaspoon or so of rum extract or whiskey extract. Extracts can vary by brand so add a little at a time to reach the desired flavor!
Storage
As long as your cream is fresh, homemade Baileys will last about 2 weeks in the fridge.
If you’re gifting this, be sure to include a little note reminding them to pop it in the fridge!
Did you love this Irish Cream Recipe? Leave a rating and a comment below!
Equipment
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 2 cups light cream or half and half
- 1 cup whiskey
- 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
Instructions
- Combine all ingredients in jar with a tight-fitting lid.
- Shake to mix well. Chill at least 24 hours before serving.
- Store in the refrigerator up to 2 weeks.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beverage, Drink, Drinks
Cuisine American, Irish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This easy recipe is inspired by versions in the McNab Family Cookbook, a little self-published cookbook. The book contains 3 homemade Irish Cream liqueur recipes in my little book with different ingredients (raw eggs, chocolate syrup, and rum). I combined the parts I liked best to create this delicious recipe.
Maybe a 2/3 cup less cream and 2/3 more Irish whiskey would be a bit more authentic. I want to try a lighter cream too.
Thanks for the suggestion, Deirdre. I will have to try that out.
Is there any way to add flavors? Like salted caramel? Mocha? Mint?
Ooo, I love this idea, Jess! I have never tried but you could definitely add extracts or a little chocolate syrup to the mixture when combining it to add new flavors in. I would love to hear how it turns out for you!
My 100 year old mother has a glass of Irish cream on the rocks in late afternoon each day. It’s a source of enjoyment and her only vice. Lately, however, because of the change in her taste buds, she has been complaining that it is too sweet. I have tried many different brands, with no luck. If I were to make this recipe for her, do you have any recommendations for making it less sweet?
Hi Lynn, that’s such a sweet ritual! To make it less sweet, try cutting back on the sweetened condensed milk a bit. It will be slightly less thick, but you can also control the sweetness this way. If you try it I would love to hear how it turns out!
I reduced the sweetened condensed milk to 2/3 of the can. To make it thicker, then, I used heavy cream instead of light cream or half and half. I mixed it all with a hand blender before bottling it, and it was still thick a day later. I thought it was outstanding, and I received no complaints from my mother. I will only make it myself from now on. Thank you!
this was amazing just like the original Irish cream.thankyou so much for sharing this delicious recipe
I really want to try making this, but have never liked the taste of sweetened condensed milk. Is there anything that I could use to substitute for it?
Hi Ali, I have only made this recipe as listed but would love to hear what you try. You might be able to use Evaporate Milk or Heavy Cream but you will want to add some sugar into it to sweeten it up.
I made homemade Irish Cream from a Maida Heatter cookbook about 60-65 years ago (I’m 94 now) and enjoyed it very much so I’m sure I will enjoy this “new” one also. Thanks for the recipe.
You’re welcome, Peggy! I am excited to hear what you think of it.
I love this! Was wondering could you substitute the cream with evaporated milk ti avoid having to keep it refrigerated? Also might try it with a splash of Kahlua! Yummy!
I have never tried this recipe with evaporated milk but I would love to hear how it turns out for you!