Whenever St. Patrick’s Day comes around, one of the first things I think of is Bailey’s Irish Cream. I am not big into drinking, but I LOVE Bailey’s!
It’s good in mixed drinks like a Bailey’s Milkshake, Chocolate Martini, Mudslide, or all by itself… Just pour some in a glass and enjoy!
Who would have thought it would be so incredibly easy to make?! This recipe will probably only take you about 10 minutes tops! Bottle it in a nice swing-top bottle and you have a great gift to give to someone special!
Just a few notes: Make sure your main ingredients are cold (cream, sweetened condensed milk, whiskey). Do not over blend, you don’t want to make Irish Whipped Cream! Store this in the fridge for up to 2 months. It is normal for some separation to occur, so make sure you shake the bottle before each use. Also, the mixture will become a bit frothy from blending. This “froth” will solidify a bit in the bottle and cause a blockage if you use a bottle with a slim neck like the one in the photo above. I recommend leaving some extra space in the bottle to make sure you have enough room to break up this “froth” when you shake it. (You could also use a container with a wider opening, like a mason jar, instead. You still want to leave a little room for shaking.)
Irish Cream (Bailey’s)
- 1 Cup Irish Whiskey
- 1 Cup Heavy Whipping Cream
- 1 Can Sweetened Condensed Milk (14 oz)
- 2 Tbs Chocolate Syrup (I used Hershey’s)
- 1 Tbs Pure Vanilla Extract
- 1½ tsp Instant Coffee Grounds
Place everything in a blender and pulse a few times until everything is combined. This shouldn’t take more than 20-30 seconds (do not over mix or you could end up whipping the cream). Be sure to chill your whiskey and sweetened condensed milk before blending to prevent any curdling. Store in an airtight container. Should keep in the fridge for about 2 months.