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Homemade Irish Cream Recipe - Better than Bailey's!

Prep Time5 mins
Total Time5 mins
Course: Cocktails
Servings: 24 oz
Author: Colleen Kennedy


  • 1 cup whiskey
  • 1 1/4 cup heavy cream
  • 3-4 TBS chocolate syrup I am a Hershey's girl
  • 3 pasteurized eggs Or 6 oz sweetened condensed milk
  • 1 teaspoon instant espresso granules
  • 2 teaspoons vanilla extract
  • *See notes for making this recipe without eggs


  • Combine all ingredients in your blender and blend on high for 1 minute.
  • Taste and adjust.
  • Blend again.
  • Store in an old whiskey bottle, large mason jar or bottle.
  • 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 ;)
  • 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.