☕ Homemade Baileys Coffee Liqueur (5 Minutes)
Ingredients (Makes ~1 cup)
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1 cup Irish whiskey (Jameson works great)
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1 can (14 oz) sweetened condensed milk
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1/2 cup heavy cream
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1 tsp instant coffee or espresso powder (adjust to taste)
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1–2 tsp cocoa powder (optional, for chocolate flavor)
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1 tsp vanilla extract
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1/4 tsp almond extract (optional, adds depth)
Instructions
1. Dissolve coffee
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In a small bowl, mix instant coffee (and cocoa powder, if using) with 2–3 tbsp hot water until fully dissolved.
2. Combine ingredients
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In a blender or mixing bowl, add:
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Sweetened condensed milk
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Heavy cream
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Coffee mixture
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Whiskey
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Vanilla extract
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Almond extract (optional)
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Blend or whisk until smooth and fully combined.
3. Bottle and chill
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Pour into a clean bottle or jar with a tight lid.
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Refrigerate for at least 1 hour (optional, but flavors meld better).
4. Serve
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Over ice, in coffee, or in cocktails like White Russian, Mudslide, or Baileys Hot Chocolate.
Tips
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Sweeter or stronger: Adjust sweetened condensed milk or whiskey to taste.
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Make it creamy: Use full-fat cream for rich texture.
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Storage: Keep refrigerated up to 2 weeks. Shake before using — separation may occur.
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Variations:
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Add 1–2 tsp chocolate syrup for extra chocolatey liqueur.
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Swap coffee for espresso for a bolder flavor.
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If you want, I can also give a “ultra-creamy, whipped-style” version that tastes almost identical to store-bought Baileys.
Do you want me to do that?
