Homemade Irish Cream Liquor in Minutes
Homemade Irish cream liquor is easy to make and full of flavor. This recipe will be a favorite item to be enjoyed throughout the year! Planning to make this homemade Bailey’s recipe? Remember, it’s deliciously cream, bold in flavor, and nothing short of perfect. Purchasing the name brand version will soon be something of the past.
A Farm Girl in the Making participates in multiple affiliate programs and is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program that is linked to Amazon.com and other affiliated sites. This allows us to make a small amount of money on goods you purchase at no extra charge to you. For that, we thank you!
Like that? Much tastier, as in, every drop will leave you satisfied. Why is this important? The flavor is never lost, even mixed with other items.
This recipe can’t be addressed as a homemade Baileys recipe since today’s recipe is a world above the name brand product.
Outside of only making it for ourselves we’ve opted to not be selfish and share our Irish cream liquor recipe with family and friends. Cause someone, somewhere, told us it was the right thing to do.
Homemade Irish cream has since become the most requested item to receive in homemade gifts or to bring to gatherings.
Homemade Bailey’s – a copycat recipe
Homemade Irish cream liquor makes an excellent dessert sipper, though that’s not the only option when it comes to serving it. Options, friends, the more options one has the better it is.
It may, or may not, be delicious in our homemade hot chocolate mix. Alright, let me say it, it IS in fact perfect in our hot chocolate mix.
And then of course, it is fabulous in a cup of coffee. However, serving it with ice coffee cubes on a warm summer’s night along with a s’mores feast takes this homemade Irish cream liquor to a completely new level. Let’s consider it to be a blissfully yummy level.
Better yet, you need to serve it with honey baked peaches with cream (from Jill of the Prairie Homestead’s website). Yeah, the pairing is beyond mouthwatering. Beyond…..as in you’ve got to try them together this summer!
Pantry to Table Cocktail Recipes
Over the year, in addition to preserving our garden’s bounty for our pantry to table meals, I also took some time to fill the pantry with infused alcohol and homemade liqueurs; which will serve multiple purposes. These items may be used as a bartering tool, a great last minute gift, or simply enjoyed as a cocktail by the wood stove.
Make sure to grab your copy of the Pantry to Table Cocktail Recipes
EASY TO MAKE HOMEMADE IRISH CREAM LIQUOR
This homemade Irish cream liquor recipe is written based on how we like it, however, it can be modified to your liking.
I personally think this recipe is perfect as is, though some may consider the recipe to be too sweet. At that point go ahead and add another tablespoon or more of cold coffee to it. Whereas other would say it tastes too boozie (how this is possible, I’m not sure). Feel free to lessen the amount of Irish whiskey. Though, if it’s not boozie enough add more alcohol.
Regardless, this homemade Irish cream recipe will have you making it often – winter, spring, summer, and fall. It’s a keeper, enjoy the heck out of it!
Cheers!
Ingredients
- 1 2/3 cup Irish Whiskey
- 2 tablespoons Chocolate Syrup
- 1 cup Heavy Whipping Cream (fresh cream recommended)
- 2 teaspoons pure Vanilla extract
- 1 14 ounce can Sweetened Condensed Milk
- 2 tablespoons Cold Coffee
*Tip–> You can make your own heavy cream and sweetened condensed milk!
Equipment
- measuring cup
- measuring spoons
- immersion blender
- 2 swing top bottle, 16 ounce
- bottle funnel
- silicon spatula
Directions
- Add all ingredients into a large mixing bowl
- Using an immersion blender, or whisk, mix all ingredients at a low speed
- Bottle Irish cream liquor in swing top bottles or mason jars
- Store in the refrigerator in an airtight container for up to 3 weeks
Notes
- When blending the ingredients it is important to not create foam. The foam causes the Irish cream liquor to break down quicker.
- Bourbon can be used in place of Irish whiskey.
- Melted dark chocolate can replace chocolate syrup.
- To serve gentle swirl the bottle to mix ingredients.
- This is not a shelf stable recipe due to containing dairy and should not be canned.
This homemade recipe makes the perfect drink for St. Patrick’s Day or for a sweet after dinner drink any day of the year!
My Book
The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.
Printable Recipe Card – Homemade Irish Cream Liquor
Enjoy this easy to make Irish cream liquor, there is no need to purchase a store bought item any longer!
Homemade Irish Cream Liquor
Homemade Irish cream liquor is easy to make and full of flavor. This recipe will be a favorite item to be enjoyed throughout the year! Planning to make this cream liquor? Remember, it's deliciously cream, bold in flavor, and nothing short of perfect. Purchasing the name brand version will soon be something of the past.
Ingredients
- 1 2/3 cup Irish Whiskey
- 2 tbsp Chocolate Syrup
- 1 cup Heavy Whipping Cream
- 2 tsp Vanilla extract
- 1 can Sweetened Condense Milk, 14 ounce can
- 2 tbsp Cold Coffee
Instructions
- Add all ingredients into a large mixing bowl
- Using an immersion blender, or hand whisk, mix all ingredients
- Bottle the homemade Irish cream liquor into a swing top bottles or mason jars
- Store in the refrigerator for up to 3 weeks, make sure to gentle swirl bottle prior to serving
Notes
- When blending the ingredients take care to not create foam. Foam will cause the Irish cream liquor to break down quicker.
- Bourbon can be used in place of Irish whiskey.
- Melted dark chocolate can replace chocolate syrup.
- This is not a shelf stable recipe due to containing a dairy item, make sure to refrigerate.
Equipment
measuring cup
measuring spoon
Immersion Blender
2 swing top bottles, 16 ounce
bottle funnel
Silicone Spatula
Nutrition Information:
Yield:
16Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
The price to make this homemade Irish cream liquor is less than its name brand competitor. Yet, it contains a much bolder and creamer flavor.
It looks so good. I’m going to make this when I get home.
Let me know how you like it!
I made these your Irish Cream for Christmas gifts last year and it was a real hit and has been suggested that I do it again this year! Thank you Farm Girl!
I am so glad you all liked it!
Any suggestions on how to avoid curdling? I also made this last year and had to strain it. It tastes amazing! Just wanted to know if you had any advice. I read up on it and I guess the acidity of the whiskey does tend to curdle cream even if it has a high fat content. Some recipes have suggested adding the whiskey at the very end and slowly. What is your take?
We have not had an issue with that, but I am wondering if its how long you blended it? I am taking a guess on this. But I will be honest, it doesn’t last very long in our house!
I actually just ended up mixing by hand with a whisk and adding the alcohol at the end slowly! Turned out amazing! I did mix it just to blend last year so it couldn’t have been in there for long….I think my the speed on my blender is just too high for that’s stuff. Even on the lowest speed It just curdles it-__- I doubled the recipe and will be giving it out to family tomorrow! Thanks!
I am so happy it worked out!
I used a whisk and mixed gently. I also melted chocolate chips in place of the syrup. Excellent recipe! Thank you for posting.
I was just curious if there is a substitute I can use for the condensed milk?
You will need the condense milk, but there is a way to make it yourself if you need to.
I love Bailey Irish Cream.
You say condensed milk, but the picture shows sweetened condensed milk. Which one should be used?
You can use either, I do like the sweetened better. I had to retake the photo and that was what I had on hand, which in turn I liked better.
This recipe was terrible. There is way too much whiskey. If you read other recipes for this the amount of whiskey is roughly 1/3 of what this calls for. I made it and had to throw it away it was undrinkable.
I think you’re the only one to say so, but feel free to lessen the whiskey amount if you wish.
Would love to make this, but am highly allergic to coffee. Anyone have any thoughts on a substitute?
There are many coffee subsututes such as Caf-Lib!
Oh! My! I adore this❤️
Ever make this with raw milk? Any changes that need to be made if I do?
I make this every year for my friends! Making it this week ☺️ One of my friends liked it so much she’s making it herself this year.
What is the approximate yield on this recipe??
Are you saying to use cold coffee already made? Or granuals
Pre-made is what you will use
Looks amazing! Just to clarify though, do i whisk it to create foam or not? Thanks x
Whisk, though you do not want to create a foam.
I loved the Irish Cream that C_______ puts out. But it use to be thicker in the pass. It’s so runny now. I hope this is a little thicker.
Since I don’t care for coffee, can I just leave that out or do you need that liquid in there.
You will not even taste the coffee, and it does need to be added in order to cut back on the sweetness slightly.
I know the Irish Cream cannot be canned, but can it be frozen? Thanks!
Though I never tried, I would not freeze it. The dairy items could very well crystallize, ruining the beverage.
if one cup is 8 ounces then either this makes way more than 16 ounces or something is off in the ingredients.
The equipment list needs to be adjusted to 2 swing top bottles. Thanks for letting me know!
I made this last weekend, it was SO good! You were right, I will never buy Irish Cream from a store a again! Thank you 🙂
I used this as a base recipe and made Chocolate Cream Vodka. I used the can from the sweetened condensed milk as a measure. One part sweetened condensed milk, one part heavy cream and two parts vodka. I used Absolut Vodka and all the other ingredients from the original recipe except I increased the chocolate syrup and add a few pumps of sugar-free chocolate syrup I use in my coffee. It was great! Pour it over ice for sipping or use it to muddy up a White Russian. I’m making another batch tonight with salted caramel syrup. Possibilities are endless. I use Torani sugar-free syrups. Next time going for the chocolate peppermint!