Homemade Baileys Irish Cream - As Easy As Apple Pie

This homemade Baileys Irish Cream is rich, creamy, and ready in under a minute. It’s perfect for DIY Christmas gifts, adding to coffee or desserts, or mixing into festive cocktails.

I love giving homemade Christmas gifts, from condiments and Italian biscotti to flavored finishing salts. There’s something special about sharing something you made yourself. This homemade Irish cream recipe is always a favorite, especially when poured into glass bottles, tied with a ribbon, and paired with a small note showing how to use it.

The recipe takes less than a minute in the blender and costs less than store-bought. It has a smooth, rich flavor and is very versatile. Serve it over ice, stir it into coffee, drizzle it on ice cream, or use it in desserts like muffins, brownies, and cakes. It also works well in a creamy hot chocolate or holiday cocktails.

Recipe Highlights

• Budget-friendly: Cheaper than store-bought Baileys.
• Simple ingredients: No preservatives or fillers, just the basics you choose.
• Customizable: Adjust the coffee, chocolate, or whiskey to suit your taste.
• Long shelf life: Keeps in the fridge for up to 2 months, making it ideal for gifting or making ahead.

Key Ingredients & Easy Swaps

• Whiskey: Jameson is a classic, but any good-quality Irish whiskey will do. Some readers have tried bourbon, brandy, or flavored spirits with great results. See “Readers’ Tips and Suggestions” below for more options.
• Cream: Heavy cream gives the smoothest texture; half-and-half is a lighter choice. Milk is too thin.
• Sweetened condensed milk: Adds sweetness and thickness. Evaporated milk won’t give the same results.
• Chocolate syrup: Any brand works, even sugar-free. Hershey’s is my favorite.
• Vanilla extract: Pure vanilla gives the best flavor. You can also try almond, peppermint, or orange extract. For a holiday twist, add a little cinnamon or pumpkin spice.
• Instant coffee: Use regular, espresso, or decaf depending on how strong you like the flavor.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Homemade Baileys

1. Blend the base: Add the cream, condensed milk, instant coffee, chocolate syrup, and vanilla to a blender. Blend on low for 30 seconds.
2. Add the whiskey: Slowly pour in the whiskey while blending on low. Blend for a few more seconds.
3. Taste and adjust: Add more whiskey, chocolate, or vanilla if needed.
4. Bottle and Chill: Pour into sterilized bottles and store in the fridge. Shake well before serving.

Tip: Blend on low. High speed can cause curdling. If curdled, strain through a fine sieve and gently skim off foam or separation from the top.

Readers’ Tips and Ideas

Here are some creative variations readers have shared:

Liquor swaps:

• Mark made it with Southern Comfort and Amaretto.
• Brenda used brandy, while Carol preferred bourbon.
• Jo swapped the coffee and chocolate syrup for Kahlua.
• Lorry tried Screwball whiskey with an extra tablespoon of chocolate syrup and skipped the coffee.
• Kathy gave it a festive twist with Fireball whiskey for a cinnamon version.
• Arvind replaced the coffee with Drambuie, then added Cointreau and a little more chocolate syrup.

Mix-ins:

• Melanie whisked ½ teaspoon of cocoa powder with a bit of cream instead of using chocolate syrup.
• Rebecca added orange extract and extra chocolate.
• Chris made a pumpkin spice version with ½ teaspoon of spice and ½ cup of pumpkin purée (not pie filling).

Dairy-free option:

• Wade made a dairy-free version using homemade sweetened condensed milk and coconut milk in place of cream.

Bottles for Gifting

Pour the Baileys into small glass bottles and tie a ribbon or add a handwritten tag for a personal touch. A sprig of greenery or holly makes it feel festive.

The bottles in my photos are from Lakeland but unfortunately they’ve been discontinued. Similar swing-top bottles are easy to find at Target, discount stores, or online on Amazon and Etsy.

Free Printable Labels

I’ve made these free printable labels for your Irish cream bottles: As Easy As Apple Pie Homemade Bailey’s Stickers

How to use:

1. Print on adhesive sticker paper
2. Cut out the labels
3. Peel and stick onto your bottles.

They’re optional, but they add a thoughtful final touch if you’re giving your homemade Baileys as a gift.

Recipe FAQs

Can I use regular coffee instead of instant coffee granules?

No. Instant coffee or espresso granules give a stronger flavor without watering down the Irish cream mixture.

Does homemade Baileys need to be refrigerated?

Yes. Since it contains cream and milk, it must be kept in the fridge. It will last for about 2 months.

Can you freeze Irish cream?

Freezing is not recommended. The texture can change, and the cream may separate.

Can I make it vegan?

Yes. Replace the dairy with coconut or almond cream and use sweetened condensed coconut milk.

Can I make this recipe without a blender?

If you don’t have a blender, use a hand mixer on high speed for 30-60 seconds, or whisk by hand until smooth.

More Holiday Drink Ideas

• Cranberry Mojito Recipe
• Spicy Margarita
• Pomegranate Moscow Mule

If you’ve made this homemade Irish cream, leave a comment and rating below. I’d love to know how it turned out for you.

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How To Make It: Homemade Baileys Irish Cream

Prep Time: 1 minute minTotal Time: 1 minute min Servings: 1 litre (4 cups) (5 stars) 102 ratings Make a creamy, rich Irish cream liqueur in minutes with this easy homemade Baileys recipe. Enjoy it over ice, in coffee, or drizzled on desserts. Perfect for holiday gifting or entertaining!

Ingredients

• 1 cup (227 ml) heavy cream or half & half
• 1 can (14 oz – 395 ml) sweetened condensed milk
• 3 tablespoons chocolate syrup
• 1 teaspoon instant coffee granules
• 1 teaspoon pure vanilla extract
• 1⅔ cup (400 ml) Irish whiskey I used Jameson

Equipment

• High-Speed Blender

Instructions

Blend the base

• Add the cream, sweetened condensed milk, instant coffee, chocolate syrup, and vanilla to a blender. Blend on low speed for about 30 seconds.

Add the whiskey

• With the blender still on low, slowly pour in the whiskey. Blend for a few more seconds, just until smooth.

Taste and adjust

• Taste and add more whiskey, chocolate, or vanilla to suit your preference.

Bottle and chill

• Pour the mixture into clean, sterilized glass bottles with tight-fitting lids. Store in the fridge for up to 2 months and shake before each use.

Notes

• Yield: About 1 liter (4 cups), or roughly 3¾ cups (28 oz). You can double or triple the recipe.
• Avoid curdling: Blend on low speed only. High speed may cause separation. If it does curdle, strain it through a fine sieve and skim any excess from the top.
• Serving size: About 37 ml per glass.

Nutrition

Serving: 37 ml, Calories: 135 kcal, Carbohydrates: 12 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 7 mg, Sodium: 26 mg, Sugar: 12 g Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with! Author: Elena Tomasi Course: DrinksCuisine: irish