Mix the Base:
In a blender, combine the Irish whiskey, sweetened condensed milk, and heavy cream. Blend on medium speed for about 10 seconds to combine the liquids thoroughly.
Add the Flavorings:
Add the chocolate syrup, instant espresso powder, vanilla extract, and optional almond and coconut extracts to the blender. Blend on high speed for 30-45 seconds until the mixture is completely smooth and the coffee granules have dissolved. The mixture should be silky and uniform in color with no visible streaks.
Taste and Adjust:
Give your Irish cream a taste test. If you prefer it sweeter, add an extra tablespoon of chocolate syrup. For a stronger coffee flavor, increase the espresso powder slightly. Want more boozy kick? Add another splash of whiskey. Blend again briefly to incorporate any additions.
Bottle and Store:
Gift baskets
Pour the Irish cream through a funnel into clean glass bottles or mason jars. Decorative swing-top bottles work beautifully for gift-giving. Seal tightly and refrigerate immediately.
Storage and Shelf Life
This homemade Baileys will keep in the refrigerator for up to 2 months when stored properly in an airtight container. The alcohol acts as a preservative, but because this recipe uses fresh dairy, refrigeration is essential. Always shake well before serving, as some separation is natural and doesn’t indicate spoilage.
Gift-Giving Tips
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