Ingredients:
- 1 cup (240 ml) heavy cream
- 1 can (14 oz/400 ml) sweetened condensed milk
- 1⅔ cups (400 ml) Irish whiskey (Jameson works well, but any good quality Irish whiskey will do)
- 1 tsp instant coffee granules (for a coffee undertone, optional)
- 2 tbsp chocolate syrup (for a hint of chocolate flavor)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for a nutty hint)
Instructions:
- Combine Ingredients: In a blender, add the heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract.
- Blend: Blend on low speed for 20–30 seconds, or until smooth and well combined. Avoid over-blending, as it can cause the cream to thicken too much.
- Adjust Sweetness (Optional): Taste the mixture and adjust sweetness if desired. You can add a bit more chocolate syrup or a touch of sugar if you prefer a sweeter liqueur.
- Bottle and Chill: Pour the mixture into a glass bottle or jar with a tight lid, and store it in the fridge. Let it chill for at least 1–2 hours to allow flavors to blend.
- Serve: Shake the bottle gently before serving. Serve it over ice, in coffee, or use it in your favorite Baileys cocktail!
Storage:
- Shelf Life: Homemade Baileys can be stored in the fridge for up to 2 weeks, as long as it remains sealed and refrigerated.
- Shake Before Use: Natural separation may occur, so give the bottle a gentle shake before each use.
Enjoy your homemade Baileys!