This homemade Irish cream is rich, velvety, and just boozy enough to feel indulgent. Perfect splashed into your coffee, poured over ice, or gifted to someone you actually like. It’s simple, seasonal, and wildly better than store-bought.

Making liqueurs like Kahlua, Limoncello, and Amaretto at home is a favorite of mine. They’re all simple, flavorful, and wildly easy to throw together. Honestly? Half the price and twice the charm. This Irish cream is no exception.

With just a few ingredients and less than a minute, you can have rich, creamy homemade Bailey's right at home.

What is Irish Cream Made From?

A blend of Irish whiskey, heavy cream, sweetened condensed milk, chocolate syrup, a splash of strong coffee, and vanilla blend together to make this decadent liqueur.

It’s cheaper to make at home if you already have most of the ingredients (which I usually do, minus the whiskey). If not, it might cost about the same as a store-bought bottle—but the flavor? Spot-on and dreamy.

How to Serve It

• On the rocks (my go-to)
• In hot cocoa or Irish coffee
• Blended into milkshakes
• Poured over cake
• Turned into icing

It’s a winter staple, a holiday treat, and a brilliant way to toast St. Patrick's Day.

Irish Cream Ingredients

1 cup Irish whiskey – I recommend Jameson. Chill it for best results.

1 (14 oz) can sweetened condensed milk – For creaminess + sweetness.

1 cup heavy cream – Half and half works too; don’t use milk.

2 tablespoons strong brewed coffee – Cooled. Skip the instant stuff.

3 tablespoons chocolate syrup – You can also sub in a cocoa paste.

1 ½ teaspoons pure vanilla extract – Use the real stuff, not imitation.

How to Make Homemade Bailey's Irish Cream

Combine the cream, sweetened condensed milk, whiskey, coffee, chocolate syrup, and vanilla in a blender.

Blend on low speed for 30–60 seconds. High speed can cause curdling.

Pour into sterilized glass bottles or jars with tight-fitting lids.

Storage Instructions

Store in the refrigerator in an airtight container. It will last for 1–2 months.

Before serving, give it a good shake to remix anything that settled.

Great storage options:

• Pretty bottles for gift-giving
• Mason jars
• Glass bottles with flip tops

Make It Your Own

Cream Options – Use half and half or coconut cream for variation. Avoid plain milk.

Extracts – Add almond extract if you love that flavor (I don’t, but you might!).

Booze – Try bourbon, spiced rum, or cinnamon whiskey for a twist.

No Syrup? – Mix cocoa powder with a bit of cream to make a substitute.

Want more feral, practical, no-BS seasonal skills? Follow along:

• Facebook at @the Rustic Elk
• Instagram @TheRusticElk.

More Wild Food & Hands-On Traditions to Check Out:

• Brandied Cherries
• Brandied Apricot Preserves

If you try this recipe, I’d love to hear about it in the comments! Leave a five-star ⭐️⭐️⭐️⭐️⭐️ review if it rocked your world. And don’t forget to tag me on Instagram @therusticelk. I want to see your wild, boozy creations.