Canning Baileys Irish Cream Recipe

Baileys Irish Cream is one of the most loved liqueurs in the world, known for its smooth, velvety blend of Irish whiskey, cream, and chocolate flavors. Making your own version at home is not only fun but also allows you to adjust the sweetness, creaminess, and flavor notes exactly to your liking.

While Baileys itself is not shelf-stable for long periods, you can create a homemade version that lasts well when properly bottled and refrigerated. Some people refer to “canning” Baileys, but since it contains cream, it is not safe for traditional water-bath or pressure canning. Instead, this recipe focuses on making it fresh and storing it in sterilized jars or bottles in the fridge for up to 2 months.

This recipe is perfect for gifting during the holidays, serving after dinner, or using in desserts and coffee drinks. With just a few ingredients and simple steps, you can enjoy your own homemade Irish Cream that rivals the store-bought version.

Cooking Time and Serving

• Prep time: 10 minutes

• Cook time: None (blending only)

• Total time: 10 minutes

• Yield: About 5 cups (1.2 liters)

• Serving size: 1.5 oz (approx. 45 ml)

Ingredients for Homemade Baileys Irish Cream

• 1 cup (240 ml) heavy cream

• 1 (14 oz / 400 g) can sweetened condensed milk

• 1 ⅔ cups (400 ml) Irish whiskey (Jameson recommended)

• 2 tablespoons chocolate syrup (or cooled melted chocolate)

• 1 teaspoon instant coffee granules

• 1 teaspoon pure vanilla extract

• 1 teaspoon almond extract (optional, for nutty depth)

How to Make Homemade Baileys Irish Cream

1. Blend the base: In a blender, add heavy cream, sweetened condensed milk, chocolate syrup, coffee granules, vanilla, and almond extract. Blend on low speed until smooth.

2. Add whiskey: Slowly pour in the Irish whiskey while blending on low. Blend just until combined. Do not over-blend, as the cream can thicken too much.

3. Bottle it: Transfer the mixture into sterilized glass bottles or jars with tight-fitting lids.

4. Chill: Store in the refrigerator for at least 12 hours before serving to let the flavors meld.

5. Serve: Shake well before each use. Serve chilled over ice, in coffee, or in desserts.

Notes

• Always store in the refrigerator, not on the shelf.

• Shelf life is about 2 months when refrigerated properly.

• Shake the bottle before use, as natural separation may occur.

• For a lighter version, use half-and-half instead of heavy cream.

• For a richer chocolate taste, add 1 extra tablespoon of cocoa powder (blended with the cream).

FAQs

Q1: Can I actually “can” Baileys in jars for long-term storage?
No. Because it contains dairy, Baileys cannot be safely canned using water-bath or pressure canning methods. The recipe should always be refrigerated.

Q2: What whiskey works best?
Irish whiskey is traditional (such as Jameson), but you can experiment with bourbon or other smooth whiskeys.

Q3: Can I make this non-alcoholic?
Yes. Replace whiskey with whole milk or half-and-half plus 1–2 teaspoons of whiskey extract or rum extract for flavor.

Q4: How do I use homemade Baileys?
Serve over ice, add to hot coffee, blend into milkshakes, drizzle over desserts, or mix in cocktails.

Nutrition Information (Per 1.5 oz / 45 ml serving)

(Values will vary based on ingredient brands and substitutions.)

Disclaimer

This recipe is intended for adults of legal drinking age. Please enjoy in moderation. If you have dairy, nut, or alcohol allergies, avoid consuming or substitute ingredients accordingly. Always refrigerate homemade Irish Cream and discard if there are any signs of spoilage.