This homemade Irish cream is an easy homemade Baileys Irish cream that you can make at home with whiskey, coffee, heavy cream, milk, cacao, sugar, and the luck of the Irish. Tastes just like the store-bought stuff. Cheers.
Homemade Baileys Irish cream, baby! This DIY liqueur lacks the multisyllabic preservatives and stabilizers that make the store-bought rendition shelf-stable yet retains all the characteristic creaminess that makes it go down sooooo incredibly easily. (Soooo easily!) You may want to consider gifting some of your stash just so you’re not left home alone with the entire bottle. We’re not kidding. Originally published March 12, 2015.–Tristan Stephenson
Homemade Irish Cream Recipe
- Quick Glance
- 10 M
- 1 H, 25 M
- Makes 1 liter
Special Equipment: Suitable bottle with an airtight cap; cheesecloth
- 3 1/2 cups whole milk
- Seeds from 1 vanilla pod
- 1 ounce cacao nibs (1/4 cup)
- 1 cup granulated sugar
- 1 teaspoon (5 grams) sea salt
- 1/2 ounce freshly coarse-ground coffee (3 tablespoons)
- 1 3/4 cups Irish whiskey, such as Bushmills Black Bush
- 2/3 cup heavy cream
- 1. Sterilize a reusable glass bottle and cap by boiling it in hot water.
- 2. In a small saucepan, bring the milk, vanilla seeds, and cacao nibs to a simmer. Hold it at a gentle simmer, just so there are a few bubbles here and there, for 30 minutes. Strain the mixture through a cheesecloth-lined strainer. Return the liquid to the pan along with the sugar and salt and gently simmer until it’s reduced by about half, so you should have about 2 cups total, which may take as long as an hour. Turn off the heat and let the mixture cool for a minute or so.
- 3. Add the coffee to the milk mixture, stir well, and let rest for 5 minutes. Strain the liquid through a fine sieve or tea strainer and then let cool completely.
- 4. Stir the whiskey into the milk mixture. Pour it into a blender or use an immersion blender directly in the saucepan and slowly and steadily pour in the cream as you blitz the mixture for 20 seconds. Stop the blender, pour the finished lrish cream into the sterilized bottle, and then seal it. Tuck it in the fridge until chilled through or for up to 1 week shake it to recombine before serving. (If you need your homemade Irish cream any longer than a week, perhaps you’re not living life quite right!)