Homemade Irish Cream Recipe - Better than Bailey's!
Recipe type: Cocktails
Prep time: 
Total time: 
Serves: 24 oz
  • 1 cup whiskey
  • 1¼ cup heavy cream
  • 3-4 TBS chocolate syrup (I am a Hershey's girl)
  • 3 pasteurized eggs
  • 1 teaspoon instant espresso granules
  • 2 teaspoons vanilla extract
  • *See notes for making this recipe without eggs
  1. Combine all ingredients in your blender and blend on high for 1 minute.
  2. Taste and adjust.
  3. Blend again.
  4. Store in an old whiskey bottle, large mason jar or bottle.
  5. This will keep until a week past the expiration date of your heavy cream so look for the carton of cream with the furthest expiration date...not that this will last ;)
  6. Always give it a good shake before pouring to froth it up, mmmm!
Colleen's Notes: As far as the whiskey goes...I will say this, use what you would drink. The better the whiskey, the better this Irish Cream. I always say taste & adjust...SO If you adore coffee, feel free to add a little more espresso. If you only have instant coffee, you can use that the taste is just a little less. If you want more of a kick in the teeth from the whiskey...add more. More chocolate...add more. You get the picture. You really can't mess this one up. Make it like I said them customize it to your taste.

Substitute 6 oz of sweetened condensed milk for the eggs.
Recipe by Souffle Bombay at https://soufflebombay.com/homemade-irish-cream-recipe-better-than/