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Making your own Bailey’s Irish Cream

It’s March, which indicates the beginning of college sports, hints at the arrival of spring, and gives us reason to celebrate that little bit o’ Irish that we all have within us. You can show off this holy day by attending parades and pinching your friends for their fashion choices.  As fun as those options sound, I propose an approach that is slightly classier and guaranteed to impress: making your own Bailey’s Irish Cream.

You may be questioning this eager do-it-yourselfness, but just bear with me.  This recipe is quick and inexpensive; you probably have most of the ingredients on hand already.  By building drinks like this yourself you open the doors up for absolute customization.  Are you entertaining a family of light drinkers? Cut back on the Irish Whiskey (but just a little, or you’ll make St. Patrick weep). Do you prefer to enjoy your libations neat? Then crank up with whiskey and dial down the sweetness by forgoing the addition of honey.   You get the idea, use this recipe as a guideline but make it your own.


  • 1/4 teaspoon almond extract
  • 1 teaspoon instant coffee
  • 1 teaspoon vanilla extract
  • 2 teaspoons cocoa powder
  • 1 tablespoon honey
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 (14 oz.) can sweetened condensed milk
  • 1 to 1 1/2 cups Irish whiskey

Blend all ingredients until well incorporated. Transfer to a container, seal tightly, and store in the refrigerator. For the best flavor, let chill at least overnight to allow the flavors to meld together. Shake well before using. This should keep for up to 2 months.

Looking for more variations on this recipe? Visit me at http://homegrownandhealthy for more Irish ideas.

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