Homemade Baileys Irish Cream
Homemade Baileys Irish Cream comes together 1 minute, with ingredients you likely already have on hand. Rich, creamy, and the flavor is a dead ringer for store-bought!
Prep: 1min
Total: 1min
Serving Size: 1
Nutrition Facts: calories 731 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 13 grams protein, Saturated Fat 13 grams saturated fat, servingSize 1, Sodium 218 milligrams sodium, Sugar 80 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 7 grams unsaturated fat
Ingredients:
- 1 2/3 cups Irish whiskey (I used Jameson)
- one 14-ounce can sweetened condensed milk
- 1 cup half-and-half or heavy cream (I used half-and-half)
- 2 tablespoons chocolate syrup (I used Hershey’s)
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee granules or instant espresso (make sure it’s instant so it dissolves)
Instruction:
- Combine all ingredients in the canister of a blender and blend on high speed until smooth, 30 to 60 seconds.
- Transfer mixture to a glass bottle or airtight container with a tight-fitting lid and store in the refrigerator for up to 2 months (I have read anywhere between 1 to 2 months; the alcohol helps preserve it, but always use the sniff test and common sense).
- Shake well before using.
