Make Your Own Irish Cream

Irish Firesider Diana Goings sent us this recipe for Irish Cream. It sounded like the perfect Holiday treat. Diana wrote:
Bailey’s uses a special process to combine two otherwise incompatible ingredients: cream and whiskey.

This secret technique keeps the cream from clumping and separating from the whiskey, and allows the liqueur to go for two years unrefrigerated without spoiling. But we won’t need to tap into any secret preparation techniques for our clone here since we’ll be storing the liqueur in the refrigerator. We will, however, replace cream with canned Sweetened Condensed milk. This gives us a properly sweetened finished product with the taste and texture of the deliciously famous Irish cream.

Here now is an improved version of the Bailey’s clone recipe that appears in More Top Secret Recipes. This version has fewer ingredients, is easier to make, and tastes amazing.

Irish Cream Recipe

1 – 14 oz can Sweetened Condensed Milk (not evaporated milk)

1 cup Irish whiskey

2/3 cup granulated sugar

1 Tablespoon Hershey’s chocolate syrup

1 tsp vanilla extract

½ tsp instant coffee

  1. Combine all ingredients in a pitcher and mix well or shake until sugar is dissolved.
  2. Store in the refrigerator in a sealed container.
  3. Shake before serving.
  4. Recipe makes 3 cups.

Photo Credit: Bailey’s, originally uploaded by c.chong.

Author: Corey

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1 Comment

  1. Thank you for this wonderful yet simple recipe, I tried it with the condensed milk, yummy!!! It worked like a charm and was a big hit with my friends! 🙂

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