Homemade Baileys
Make your own Homemade Baileys Irish Cream in less than 2 minutes and with only 6 basic ingredients. The perfect homemade gift for family and friends.
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Servings: 20 serves
Calories: 160kcal
Equipment
- Blender or Thermomix
Ingredients
- 1 teaspoon instant coffee dissolved in 2 tablespoon boiling water
- 1 cup (240g) cream
- 395 g sweetened condensed milk
- 1 ⅔ cup (375g) Irish whiskey such as Jameson's
- 3 tbs (45g) chocolate topping or syrup
- 1 teaspoon vanilla extract
Instructions
Conventional Method
- Mix the coffee granules with 2 tbs of boiling water and allow to cool completely (this step is optional - but recommended for a smooth result).
- Place all ingredients (including the cold coffee liquid) into a blender.
- Very slowly increase to medium/low speed for 20 seconds or until just combined (see notes).
- Pour into sterilised glasses, seal and place into the fridge.
- Keep unopened in the fridge for 2 months. Once opened, keep refrigerated and consume within 1 week.
Thermomix Method
- Mix the coffee granules with 2 tbs of boiling water and allow to cool completely (this step is optional - but recommended for a smooth result).
- Place all ingredients (including the cold coffee liquid) into the Thermomix bowl. Very slowly increase to Speed 3, for 20 seconds, or until just combined (see notes).
- Pour into sterilised glasses, seal and place into the fridge.
- Keep unopened in the fridge for 2 months. Once opened, keep refrigerated and consume within 1 week.
Video
Notes
RECIPE NOTES:
Quantity - this recipe makes approximately 1 litre of homemade Baileys.
Coffee granules - Mix the coffee granules with 2 tbs boiling hot water and stir until dissolved (this step is optional - but recommended for a smooth result). Allow the coffee to cool before adding to the blender.
How to avoid 'curdling' - Certain blenders (particularly the powerful ones) can curdle the mixture slightly as they ‘whip’ the cream. To avoid this, start your blender on a very LOW speed and increase slowly to medium/low. Mix until only just combined. If for some reason your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle. Scrape any excess off the top with a spoon.
Cream - Use a cream that does not easily curdle or whip (I like to use Bulla Cooking Cream) but if you can’t buy this brand, choose a thin pouring cream and mix on a very LOW speed to combine.
Whiskey - Any brand of Irish whiskey is absolutely fine to use. I used Jameson Irish whiskey in this recipe.
Storing - Homemade Baileys Irish Cream can be stored in sterilised jars for up to 2 months unopened in the fridge. Once opened, keep refrigerated and consume within 1 week.
Glass bottles/jars - Most $2 shops or discount stores will stock small sealable glass bottles or jars (Kmart often has great little bottles for just a couple of dollars).
Nutrition
Calories: 160kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 31mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
