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    Home / Drinks / alcohol

    Homemade Irish Cream Liqueur

    Published Feb 11, 2013

    Jump to Recipe Print Recipe

    This homemade Irish cream liqueur is made without sweetened condensed milk and flavored with toasted almonds, cacao nibs, coffee beans, and vanilla. An elevated version of the classic!

    Homemade Irish Cream Liqueur in glasses

    Irish Cream was my gateway liquor, and I drank entirely too much of it as a teen. You'd think that gorging on mudslides in a hotel room at my senior prom after-party and subsequently getting my drunk self dissed by my straight-laced sophomore date (who had braces and was named Spencer) would have put me off the stuff, but no such luck. My love for Baileys was only strengthened a month later by a hot, British bartender who introduced me to the Slippery Nipple at a bar in London (that is, the Baileys and vodka cocktail).

    top down shot Homemade Irish Cream Liqueur Ingredients

    But Baileys fell from grace when, in a lapse of judgement, I decided to go on the Atkins diet while living in Italy. Though that unfortunate event only lasted a few months, I never got back on the Baileys train as I realized that sugary, shelf-stable cream liqueurs probably contained horrible ingredients that I didn't wish to pour into my body-temple. (I'd moved to Santa Cruz at this point.)

    Homemade Bailey's Irish Cream Liqueur Ingredients in a pot

    This past December, after ten Bailey's-free years, Jay and I found ourselves at a wintertime music camp where a friend offered me a cup of tea. I poked around his kitchenette and, finding no sugar or cream, grabbed the bottle of Baileys and added a tipple to my cup. I realized then that Irish Cream is the most brilliant beverage to bring camping, as you have all your coffee/tea accoutrements (booze, sugar and dairy) in one bottle.

    Homemade Irish Cream Liqueur Ingredients

    An All-Natural Homemade Bailey's Irish Cream Liqueur Recipe

    When I returned home, I set to work making my own homemade Irish Cream. Most recipes called for sweetened condensed milk, Hershey's chocolate syrup, instant coffee, and almond and vanilla extracts. With those sketchy ingredients, I wondered, why not just buy the ready-made stuff?

    Inspired by a more natural recipe from Design Sponge, I decided to distill the recipe into its rawest form. I first tried making a version with no sweetened condensed milk at all – just sugar, vanilla bean, cacao nibs, cream and whiskey. Though this mixture tasted good (re: incredible) in a cup of rooibos tea, its mouthfeel when drunk plain was too fatty, and the flavor wasn't quite right. Making a lighter version with milk and cream didn't help; it just made the drink watery (though still good in coffee).

    Homemade Irish Cream Liqueur being poured

    Homemade Sweetened Condensed Milk

    Inspired by a recipe for homemade sweetened condensed milk from Kitchen Stewardship, I next tried cooking the milk down with sugar and vanilla bean until it was reduced by half, then adding heavy cream and infusing the mixture with coffee beans, toasted almonds, cacao nibs, and a pinch of salt. The condensed milk turned out to be essential for not only that characteristically viscous Baileys texture, but it also lent a warm, vaguely caramelized flavor to the drink.

    top down shot of Homemade Irish Cream Liqueur Recipe

    How to Use Homemade Irish Cream Liqueur

    This homemade Irish cream tastes a lot like the real deal, with its voluptuous mouthfeel and warm, earthy flavors. Here's how I like to use it:

    • Serve it chilled, over ice, for a sweet after-dinner beverage
    • Pour it into hot beverages: coffee, black tea, chai, or rooibos
    • Bring it camping and you'll have all your coffee accoutrements right in one bottle
    • Pour it into a shake with ice cream, banana, and cocoa powder
    • Gift bottles for hostess gifts or holiday giving

    More DIY drink recipes:

    • Homemade Horchata with Maple, Spice, & Pumpkin Seeds
    • Homemade Eggnog
    • Homemade Tonic Water
    • Homemade Horchata with Pumpkin Seeds, Maple & Ginger {vegan & naturally sweetened}

    More whiskey recipes:

    • Irish Coffee Ice Cream
    • Sweet Cherry Manhattans
    • Sparkling Whiskey Gingerade
    • Gluten Free Whiskey Brownies
    • Gluten Free Chocolate Bundt Cake with Whiskey Ganache

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this homemade Irish cream liqueur, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 2 votes

    Homemade Irish Cream Liqueur

    Print Recipe Pin Recipe
    Serve this dreamy homemade Irish cream liqueur chilled over ice, or stir it into coffee, black tea, rooibos, or chai. Or pour it into a tasty shake along with vanilla ice cream, cocoa powder, and a banana. The ratios of sweet to cream to booze may be different from standard Irish Creams, so add it to taste in cocktails and other recipes. If you don't wish to condense your own milk, don't substitute the canned stuff, as your ratios will be off; rather, try this recipe from Design Sponge. This is a boozy beverage, whose flavor comes through when mixed, so feel free to dial down the whiskey if you prefer.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Cooling Time: 10 minutes
    Total: 50 minutes
    Servings: 16 servings (4 cups).

    Ingredients

    • 1 quart whole milk
    • 1/2 cup sugar (preferably organic cane sugar)
    • 1 plump vanilla bean, split lengthwise and scraped
    • 1/2 cup heavy cream
    • 1/4 cup toasted, sliced almonds
    • 1/4 cup cacao nibs
    • 3 tablespoons coffee beans
    • 1/8 teaspoon sea salt
    • 1 1/2 cups Irish whiskey (such as Jameson)

    Instructions

    • Combine the milk, sugar and vanilla bean in a large, heavy-bottomed saucepan. The more surface area, the faster the milk will reduce, so use a large saucepan or even a soup pot if you like. The heavier the pot, the less likely the milk is to scorch. Bring the milk to a simmer over medium heat, stirring very frequently, scraping the bottom and sides of the pot to prevent the milk from burning. When the milk has reached a simmer, reduce the heat to low and continue to cook, stirring frequently, until the mixture has reduced to between 2 1/4 and 2 1/2 cups. You can speed the process up to about half an hour by keeping the heat at medium and stirring constantly, or you can reduce the heat to very low and give it a stir every few minutes, which will make the process take a couple of hours.
    • When the milk has reduced (pour it into a heatproof measuring pitcher to check), stir in the cream, almonds, nibs, coffee beans and salt. Continue to heat the mixture until steaming, stirring occasionally, then remove from the heat, cover, and steep for 10 minutes.
    • Strain the milk mixture through a fine mesh strainer and let cool slightly for 5-10 minutes, stirring occasionally to release the heat (this prevents the whiskey from curdling the mixture when you add it). Optionally whiz the mixture with an immersion blender (this helps prevent the fat from the dairy from clumping up in the fridge). When the mixture has cooled slightly, stir in the whiskey.
    • This liqueur is not shelf-stable, so pour it into jars or bottles and store in the fridge. It should keep for at least a month. (If I can make it last that long, I'll update this post with an official shelf life!) Cheers.

    Notes

    Nutritional values are based on one of sixteen servings.

    Nutrition

    Calories: 165kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 16mgSodium: 47mgPotassium: 99mgFiber: 1gSugar: 9gVitamin A: 205IUCalcium: 78mgIron: 0.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Homemade Irish Cream Liqueur Recipe

     

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    Reader Interactions

    Comments

    1. Joanne says

      February 12, 2013 at 2:12 am

      I had a few unfortunate incidents with serious amounts of Bailey's in college and I think a homemade version is certainly in order for me as well! This sounds wonderful!

      Reply
      • Alanna says

        February 12, 2013 at 5:40 am

        So glad it's not just me. :) Thanks!

        Reply
    2. carey says

      February 12, 2013 at 2:39 pm

      The self stable-ness of Baileys and other cream liqueurs is definitely creepy. But THIS — totally on board! I love that you went 100% from scratch and made sweetened condensed milk. And Irish cream + rooibos?! I want that.

      Reply
      • Alanna says

        February 12, 2013 at 6:06 pm

        Irish cream in rooibos is indeed the bomb! Thanks for the kudos, Carey - your site is a huge inspiration to me.

        Reply
    3. Paula @ Vintage Kitchen says

      February 16, 2013 at 5:43 pm

      No wonder this turned out great, you start by almost making dulce de leche (milk jam)! I must try this immediately, like right now. Amazing, love it! There´s no turning back after you pour your first shot of baileys into a coffee...

      Reply
      • Alanna says

        February 16, 2013 at 5:45 pm

        You're so right, Paula -- on all counts! ;)

        Reply
    4. mimi rippee says

      June 11, 2013 at 12:50 pm

      I'm saving this recipe! Thanks!

      Reply
      • Alanna says

        June 11, 2013 at 1:34 pm

        Yay!

        Reply
    5. Empress says

      August 27, 2013 at 6:40 pm

      This recipe sounds beyond amazing--can't wait to try it. I had a recipe way back from a friend in Ireland that used chicory syrup (and finding that over here is nearly impossible, or was in the days before the interwebs). There's only one little thing I'd correct: use better whiskey. Jameson's is for cleaning toilets and paint brushes. Bushmills, Black Bush or Tullamore Dew ALL THE WAY! ;-)

      Reply
      • Alanna says

        August 28, 2013 at 5:14 am

        Hahaha! Thanks for the tip! I didn't realize Bushmills was better than Jameson, and I've never heard of the other two brands. Time to expand my whisky knowledge – you've twisted my arm. :) I'm so curious about the chicory syrup! I wonder what it adds – earthy sweetness? Caramel notes? Hmmm...

        Reply
    6. Anonymous says

      October 07, 2013 at 3:24 am

      hmmmmm....when it comes to Irish whiskey, everyone has an opinion on what is the best....I would note that in many of the recipes using condensed milk, people have noted that adding a less premium whiskey is just fine....further, in what might be considered beyond sacrilege, many makers of this recipe who live in Canada use Canadian whiskey..and not even the really good stuff!!! It seems that this is a recipe that is destined to be tinkered with forever and as long as it is all going down just fine, why worry?

      Reply
      • Alanna says

        October 07, 2013 at 6:48 am

        Sounds like we need to make and taste test many batches of Irish Cream Liqueur - oh, the horror! ;)

        Reply
    7. Roberta Dzeima says

      February 01, 2014 at 9:52 pm

      Well I was intimidated by reducing the milk but I used medium heat and stirred constantly and it came out perfectly! It is cooling now. And then to add the whiskey. Thank you so much for this recipe!

      Reply
      • Alanna says

        February 02, 2014 at 2:40 am

        You're so very welcome, Roberta! Thanks for giving it a go. Please let me know how you like the finished product!

        Reply
    8. Anonymous says

      April 05, 2014 at 3:00 am

      Most of the "sketchy" ingredients are hardly sketchy. I would be wary of the chocolate syrup, but the rest, if one is willing to purchase quality ingredients, are nothing to be afraid of.

      Some may be substandard in regard to flavor, however, but that's another (and, in my opinion, more important) issue.

      Tangents aside, you have provided a quite solid recipe. I applaud your willingness to experiment with various whiskeys (judging by the comments), but I'd recommend a bit more focus on the almonds. Too many people know only of the cheap, and admittedly bland common almonds. I'd instead recommend Valencia almonds for a treat such as this.
      An alternative would be to purchase a single bitter almond, water it out for several hours (say, 5-7), and add it along with the cheaper ones.

      You may also try other types of alcohol. Brandy provides a rather nice liqueur. A store-bought example, though hard to find in the US (aside of internet stores), is Crema de Alba which is based on the Gran Duque d'Alba brandy, which I consider one of the less creepy liqueurs out there.
      Frankly, I think the company would agree with your criticisms of store bought liqueurs -- this one may last for a long time on the shelf, but once the seal is broken it's refrigerator only and a shelf-life of 2 months.
      I imagine that could be achieved with homemade liqueurs by following up with a proper pressure canning.

      Reply
    9. Anonymous says

      November 25, 2014 at 2:06 am

      Do you think the milk could be reduced in a crock pot overnight?

      Reply
      • Alanna says

        November 27, 2014 at 12:29 am

        Not sure, but I'd say it's worth a try. Keep me posted!

        Reply
    10. Beth says

      October 03, 2015 at 7:11 am

      I too was weirded out at the standard recipes that include chocolate syrup, condensed milk and instant coffee. Thanks for a great from-scratch alternative! I just started some kahlua steeping the other day. Can't wait to add this to our winter drink options as well.

      Reply
      • Alanna says

        February 25, 2019 at 5:41 pm

        Ooh I'd love to try homemade Kahlua. Thanks for giving this a try! :)

        Reply
    11. Brook says

      October 10, 2015 at 10:47 am

      Finally! I have been waiting forever to find a recipe for Irish cream that's worthy of putting in my body temple :) I'll be making this just in time for the holidays. Thanks!

      Reply
      • Alanna says

        February 25, 2019 at 5:41 pm

        LOL! Thank you Brook! :)

        Reply
    12. Dionne says

      November 02, 2015 at 12:51 am

      OMG! This is divine! I added a cinnamon stick to the recipe and substituted maple syrup for the sugar. I also brewed the milk with all the dry ingredients to get the most flavour. Turned out delish! Thanks so much :-)

      Reply
      • Alanna says

        February 25, 2019 at 5:41 pm

        That all sounds divine! Thanks for reporting back. :)

        Reply
    13. Katrina says

      December 14, 2015 at 10:23 am

      I made this last year and it was a HUGE hit! Thank you so much. I am preparing to make a bigger batch this year. I did have a few lumps of milk that stuck to the bottom of the pan but this year will try stirring more...did I use an immersion blender last year? I don't recall.

      Reply
      • Alanna says

        February 25, 2019 at 5:42 pm

        Awesome! So glad you enjoyed it.

        Reply
    14. Pete says

      January 06, 2016 at 12:06 am

      I was very excited about finding this recipe. Most of the others I saw used instant coffee, (why would anyone drink that?) which turned me away straight off. Unfortunately living in Wyoming (yes a few people live here) finding cacao nibs is all but impossible in any local fashion. I was also unable to acquire sliced almonds. (odd that the local grocery was out but it happens) I didn't have the patients to wait (for online ingredients) so I substituted in a few ingredients, 1/2 cup 60% Ghirardelli chips, 1 tsp almond extract and 3/4 cup strongly brewed coffee. (1.5 cups h2o with 1/4 cup quality grounds) I doubled the recipe because, well, more is better, for scientific reasons of course. I can already tell there is too much chocolate which I think overpowers the other flavors but all in all a raving success as I drink a glass over ice. I realize this is meant to be a close approximation of Baileys but I can't help but think to the future. In my head I see less chocolate (than mine), perhaps some toasted coconut and even a little cardamom. For info I used Bushmills and the alcohol level and taste is perfect.
      Thank you so much for this recipe, I have to say this is a keeper like many others on this site.

      Reply
      • Alanna says

        January 06, 2016 at 8:48 am

        Hi Pete! Thank you so much for trying this recipe and for the great notes! Too much chocolate is rarely a bad thing, amiright? ;) I love the idea of toasted coconut and cardamom in there, too. I bet you could use chopped almonds in place of sliced, and maybe a bit of cocoa powder to taste in place of the chips if you wanted to give that a go. In any case, keep me posted on further iterations, and thank you so much for reading!

        Reply
    15. Lydia says

      February 17, 2016 at 12:30 pm

      Hey there! You have an image on your website I'd love to use. It's an irish cream glass next some vanilla beans with some string and an unlabeled bottle.

      I was wondering what this would cost to use? It's purpose would be for a tasting flyer and social media for the event.

      Thanks,
      lydia Melton

      Reply
    16. Charli says

      July 03, 2016 at 6:59 am

      I'm thinking of trying this recipe - it sounds divine - but what about using half & half, infusing it with the almands , cacao nibs a coffee bean, and skipping the whole condensed milk part?

      Reply
      • Alanna says

        July 04, 2016 at 9:16 am

        Hi Charli, I believe I tried this without condensed milk at first and it just tasted like flavored cream, without the rich mouthfeel and warm, caramelly flavor of real Irish Cream. It would probably still be yummy in coffee, though! Let me know what you end up trying. :)

        Reply
    17. Christine Baske says

      July 10, 2016 at 2:06 pm

      I can't wait to try this, I'll have to sub a corn only whiskey because of my allergy to wheat, any suggestions? And also, when cooling the mixture, before putting the whiskey in, is there a target temp? I sure don't want to mess it up, and have a curdling disaster. Thanks!

      Reply
      • Alanna says

        July 10, 2016 at 6:23 pm

        Hi Christine, I'm not an expert on whiskey in this capacity, so your guess is as good as mine! I don't know the exact temp the milk needs to cool to to prevent curdling, but you should be fine if you follow the instructions. :) LMK how you like it!

        Reply
      • Daphne Dawn Herbert says

        December 11, 2017 at 10:21 pm

        You want them to be similar temperatures, that’s the biggest problem is pouring in “cold” alcohol into hot dairy, the extreme temperature change causes the curdling. I’d say 120 for the dairy is safe.

        Reply
    18. Audrey T. says

      December 28, 2016 at 6:15 pm

      I realize this is an older post, but I just got done making the condensed milk mixture and am waiting for it to cool before I add the booze.
      I follow a low carb diet, so I used an erithrytol based sweetener called Sukrin. I sampled the mixture and...yum! The lack of real sugar did not have any negative effect that I can detect. ( But I'm used to the way sugar subs taste. I know a lot of people dislike them. ) I accidently put 1/4 cup coffee beans into it...oops. I also put a 1/2 square unsweetened chocolate for a tad more color and I added two star anise pods to the whole shebang.
      So far so good....
      I can't wait to taste the finished product! I've missed Bailey's!

      Reply
      • Alanna says

        December 28, 2016 at 7:33 pm

        That's wonderful! Let me know how the final product turns out. :)

        Reply
        • Audrey T. says

          December 16, 2018 at 6:28 am

          Two years later....haha...
          The finished product was amazing. I've made this a few times since. Last year, I took a batch to a Christmas party and it was gone quickly even with it being made me a sugar sub. I'm making another batch for this year's party.

          Thank you for an awesome recipe.

          Reply
          • The Bojon Gourmet says

            December 20, 2018 at 3:42 pm

            That's amazing Audrey! I am happy the finished product was such as success, enjoy this year's party! <3

            Reply
    19. Kelly says

      November 26, 2018 at 2:48 pm

      I just wanted to let you know that this is my go-to gift for friends and family every year since I discovered it =) four years and running, my brother-in-law always asks for "more next year please!"

      Reply
      • The Bojon Gourmet says

        November 27, 2018 at 2:29 pm

        So glad to hear this! Here's to many more :)

        Reply
    20. Jamie Sullivan says

      December 01, 2018 at 7:40 pm

      made it...
      it.is.super-yum!!

      Reply
      • Alanna says

        December 05, 2018 at 10:29 pm

        Aw thanks for trying my recipe! So glad it was a hit. :)

        Reply
    21. Mary says

      December 13, 2018 at 9:06 am

      Hi,
      This appears to be the best recipe I can find and I am making it this morning,
      I am wondering why you don't use all or more heavy cream rather than reducing the whole milk?
      Thank you!

      Reply
      • Alanna says

        December 14, 2018 at 11:17 am

        Great question! There are some science-y things that happen when you cook the milk down and it ends up with a different, Bailey's-like consistency. Heavy cream would just taste like very rich boozy liquid. Let me know if you give this recipe a try! :)

        Reply
        • Mary says

          December 20, 2018 at 4:52 am

          I made 2 batches.
          The first, I evaporated the milk in a double boiler thru fear of the dreaded scorched milk taste, that took forever. In the end the recipe was very good but seemed to missing a caramel note.
          The second I evaporated in a heavy pan, no scorch & the consistency was perfect. I tried to caramelize the the sugar w/ a bit of butter but I was too timid &
          just ended up melting the demerara sugar but the butter did add something nice. I did reuse all of the flavorings in addition to a fresh set since - why not!
          Both are delicious - Thank you

          Reply
    22. Lyssa says

      February 27, 2019 at 12:56 pm

      Made some subs; used unsweetened cocoa powder instead of nibs and halved the recipe. At the end I reduced it too much so I ended up adding almond milk (no almonds) to the whole milk which cooled it instantly. I will do this from now on because I absolutely hate using condensed milk. Thanks!

      Reply
      • Alanna says

        February 28, 2019 at 10:10 pm

        Thanks for giving this a go and for the note - I'm so glad it was a success! How much cocoa did you use if I may ask?

        Reply

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