I’m always pleasantly surprised at just how tasty and simple a homemade liqueur can be and today’s recipe is no exception. This recipe for homemade Baileys Irish Cream is a no-stress mixture that stirs together fast, tastes yummy, and makes a nice gift too.
Making my own copycat version of Baileys did start me wondering (which is pretty typical of me) . . . why isn’t Baileys refrigerated in the store? It’s cream, isn’t it?
After a quick reading of Wikipedia I learned that the cream and alcohol in Baileys is homogenized to form an emulsion, with an emulsifier containing refined vegetable oil. That’s what prevents the separation of the cream and alcohol during storage. The manufacturer says no preservatives are used and instead the alcohol preserves the cream. They also say Baileys has a shelf life of two years, whether the bottle is opened or unopened, and whether it’s refrigerated or not.
Well. That’s making my homemade stuff sound better all the time. I like the idea of some fresh half & half and whisky stored in the frig. Thank you very much.
Let’s Talk Whiskey
So yes, we’re going to whip up a fresher version using half & half, whiskey, a can of sweetened condensed milk, and a few more goodies. You might notice, however, that in the recipe below I decided to simply list the alcohol as “whiskey” and not be any more specific than that.
BUT – if you’re a person not in the habit of buying alcohol, you might find yourself standing in the liquor aisle of your favorite grocery store, scratching your head, overwhelmed by the many different versions. There’s bourbon whiskey, Canadian whiskey, Irish whiskey, and other whiskeys I don’t know nuthin’ about either. Some are kind of pricey, others are little more inexpensive. And frankly, I think any of them would work OK in this recipe.
Some homemade recipes for Irish Cream tell you to use Irish Whiskey too, I guess because they think then there’s an authentic Irish vibe going on. But that’s one of the more expensive options and I didn’t want anyone to feel like they had to hold themselves to that to make the recipe work. I think this recipe is flexible and just about any bottle you bring home from the store that says “whiskey” somewhere on the bottle should do the trick.
If you have a favorite whiskey brand, then go for it. If you want to splurge on an expensive brand, again, I say go for it. If you want to stick with one of the more reasonably priced brands (maybe Canadian Mist) that’s going to work too. What did I use? A brand probably nobody else has ever heard of. I used Old Crow whiskey which I buy at my local Meijer grocery store. A close friend likes this brand and on his recommendation we gave it a try at our house and it works for us!
Here’s me and my Old Crow. { oh dear . . . }
Adding Coffee To The Mixture
Finally, there’s also a bit of instant coffee added to this mixture. I like to dissolve my instant coffee in a small amount of water first. I feel like then it’s in a liquid form and will blend into the mixture better. Maybe that step isn’t necessary, but I like to do it that way.
Also, if you don’t have any instant coffee, you could probably substitute some strong fresh brewed coffee (maybe about 1/4 cup ?) Just be sure to let any coffee cool completely before adding it to your copycat Baileys mixture.
Here’s how to do it:
Homemade Baileys Irish Cream
Ingredients:
- 1 teaspoon Instant Coffee (dissolved in 2 Tbl Water)
- 1 cup Half & Half
- 1 cup Whiskey
- 1 can Sweetened Condensed Milk (14 oz)
- 2 tablespoon Chocolate Syrup
- 2 teaspoons Vanilla
Mix the instant coffee with a couple tablespoons of water in a small bowl and set aside to dissolve. Let it cool down if you used hot water.
Stir together the half & half and the whiskey in a bowl. (I actually used my 4 cup measuring cup but it was barely big enough by the time I was done!)
Next stir in the sweetened condensed milk. Finally, stir in the coffee, the chocolate syrup, and the vanilla.
Pour the mixture into a bottle or jars and keep refrigerated. Try to let it set for a day before using to let the flavors meld.
A creamy liqueur like this homemade version of Baileys is most often used to add a little kick to a cup of coffee, hot chocolate, or even tea. But I’ve got one more recipe coming up for a favorite drink mixture of mine – the Mudslide – which I prefer in the form of a milkshake. This Mudslide recipe not only is a way to use my homemade Baileys, it uses my homemade Kahlua too!
Stay tuned for that recipe and a printable homemade Baileys Irish Cream label or tag coming up next!
Mudslide and printable tag here: How To Make A Mudslide Dessert Drink
Hi there..what is half and half?
It is a product that is half milk and half cream.
How long can homemade irish Baileys last before expectation?
It should last for several months. In the time it has taken me to use it up it has always stayed fine.
My dad drinks old crow all the time. Its harsh as a shot. But ill try it this way
Awesome
What is half and half ?
Half & Half is a creamer that is half milk and half cream, so it is not quite as rich as straight creamer.
I’ve been making my own Irish Cream for years but with a few variations that might interest you. I simmer the tin of condensed milk in a pot of water for about one and a half to two hours (three hours if I’m making a caramel). This adds extra depth to the flavour and also makes the colour of the liqueur almost identical to the original. I whizz all the ingredients up in a liquidiser. Being Scottish I use Scottish whisky (the Scots never ever call it Scotch!!). I also sometimes substitute the whisky for brandy which is really delicious (because although I’m Scottish I hate whisky, a cardinal sin here in Scotland!).
Loved your input Jill! So much fun to hear from an actual Scot on how it’s done in your part of the world!
I got into making my own irish cream because of an allergy to coffee. Granted, Bailey’s and most homemade recipes only have a smidgeon of coffee but more than a single shot could start me puking. I’ve found that omiting the coffee did not change the taste so that’s how I make mine now. I’ll be trying your version next, minus the coffe of course. I’ve never tried one that uses vanilla bean pods.
How do you make baileys Irish cream with out whisky
Perhaps if you wanted a non-alcoholic version of Baileys (maybe as a coffee creamer), you could adjust this recipe by eliminating the sweetened condensed milk and the whiskey, and using 1 cup of half & half, 1 cup of heavy cream, and keep the rest of the ingredients as they are. I haven’t tried it, but I think that would work and would give you a good starting point to adjust from.
I think the only things i did differently were to use heavy whipping cream, an extra 2/3 cup of Jamison Whiskey vs your brand and it was absolutely delish and super creamy. I also put everything in a very large pitcher and whisked the ingredients all at once.
Just made it so it’s “resting”. Pay attention to amounts. With the level of downsizing companies do now (instead of raising prices), your 14 oz can of condensed milk is now 10 oz (Canada–300ml). So for this can, only use 3/4 of the rest of the ingredients to compensate.
Love the recipe but I am sorry to say I totally disagree about the whiskey. Whiskey is like wine and has many layers and the reason Bailey’s tastes so good is the quality of the whiskey the use. So I would put it this way…..if your not a drinker use whatever you like, if know what your drinking use a single malt whiskey
Agree with Lexus. Just like when cooking with wine. (If) you don’t drink plonk, why would you cook with it?
I agree that when using mixes (rye and coke for example), it’s usually a waste to use a “good” rye. In this bailey’s recipe, I would also pick a liquor you like in that “rye” family.
Hi, what is 1 cup half and half? Want to try your recipe but have no idea what half and half is.
Half and Half is a cream sold in the U.S. that is a “lighter” version of cream that is the equivalent of half cream and half milk. I think in the U.K. it is called “Half Cream”. To substitute for the cup of Half & Half in this recipe, you could use a 1/2 cup of milk and a 1/2 cup of cream instead.
It seems that in GB half n half would be whipping cream and your heavy cream would be double cream. We can also get single cream that’s used for pouring and coffee. Tea never has cream added (too rich), only milk which is 3% fat or less.
Your recipes sound delicious so going to try one or two. Not with the cheapest spirits though as they are too rough to contemplate.
I have been making Irish cream for many years, my recipe is almost the same as yours. Next time you make it try substituting one teaspoon of the vanilla essence for 1 teaspoon of almond essence. the taste and aroma is so much better.
I use vanilla extract and almond extract, 1/2 &1/2 or cream depending if it’s for sipping or for coffee. Also about 2 cups whiske and with 1 Jumbo egg. The egg really smooths it out and the almond is a excellent addition. Be careful though as almond is really strong
Also I wouldn’t use bourbon as this recipe shows. Seagrams V/O is fine for coffee,Jameson Irish is great for sipping. Everyone has their favorites but stick to whiskey not rye or bourbon
Beverly, I remember when I could purchase Bailey’s Ice Cream and they stopped selling it in my local grocery store. I guess I will have to figure out how to make it.
I wonder if you could just pour it in an ice cream maker? That would be awesome!
You can…and it is!!!!!??
I had to make baileys ice cream for a special recipe once , the instructions was to partly melt ice cream add baileys mix well then refreeze it was lovely
How long does the Irish cream last in the refrigerator?
It should last for several weeks. It takes us about a month to use up a batch and it does not go bad in that time. I have never kept a batch much longer than that because it’s yummy and we find ways to drink it up!
How much does one batch make when it’s poured into the mason jars?
A quart size mason jar should hold 32 ounces, and this batch makes about 30 ounces, so it should fill one quart size mason jar.
Thank you!! I’ve got some friends on Facebook waiting for me to share this post, too.
I have a question, though: where I am, we don’t have half & half. In other recipes that ask for it, I’d substitute with evaporated milk. Will it also work for this? Thanks in advance for your reply.
Yes, I think evaporated milk would work as a substitute for the half & half because it’s about the same consistency and just a little richer than regular milk. Another option might be to substitute cream but that will make the mixture a little bit thicker.
Thank you! Will do my best to let you know how it’ll turn out.
Can you get cream? If so use half cream and half regular milk and there you have half and half.