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Two filled bottles with handwritten labels attached.

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.
5 from 5 votes
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Course: Christmas, Drinks
Cuisine: Christmas
Keyword: homemade baileys
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 20 serves
Calories: 160kcal

Equipment

  • Blender or Thermomix

Ingredients

  • 1 tsp instant coffee dissolved in 2 tbsp boiling water
  • 1 cup (240g) cream
  • 395 g sweetened condensed milk
  • 1 2/3 cup (375g) Irish whiskey such as Jameson's
  • 3 tbs (45g) chocolate topping or syrup
  • 1 tsp 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