Learn how to make a copycat version of Baileys with this quick and simple recipe.
Prep Time: 1 minute min
Total Time: 1 minute min
Servings: 1 litre (4 cups)
Ingredients:
1 cup (235 ml) heavy cream or half & half
1 can (14 oz.-395 ml) sweetened condensed milk
3 tablespoons chocolate syrup
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
1⅔ cup (400 ml) Irish whiskey I used Jameson
Instructions
Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on low speed for 30 seconds.
Then add the whiskey with the blender going, at a very slow speed, and give it a whirl for a few more seconds.
Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.
Shake well before use.
Enjoy!
Notes
Curdle – High speed will whip/curdle the mixture. We’re aiming at just combining the ingredients – use the blender at low speed. If it curdles, strain the liquid through a sieve, then scrape any excess off the top with a spoon.
