DIY Baileys Irish Cream

by Delilah on March 13, 2012

On Sunday I had the awesome opportunity to show some DIY cocktail fun with Ted Chen & Carl Bell of NBCLA. One of the recipes that I demoed in honor of the upcoming St. Patrick’s Day was DIY Baileys Irish Cream.

doesn't this already look better than the over processed stuff?

Baileys is good, and seriously better when you make it fresh-have you ever thought about how the conventional one has cream, yet sits on the shelf?? Yeah, that’s a whole lot of stabilizers and artificial preservatives. Everything that you need to make Baileys is at the grocery store so do yourself a favor and make it yourself AND adjust it to however YOU like it!

awake early at the NBC studios-6AM on daylight savings!


  • 1.5 c Irish whiskey (i used Jameson)
  • 1 can of sweetened condensed milk
  • 2+T instant coffee (DO NOT ADD WATER)
  • 2T vanilla
  • 1T unsweetened cocoa powder (i know some use chocolate syrup-do what you have)
  • 1t almond extract
  • 2-3 T honey
  • 1/4 c cream

Please remember with this recipe that you can alter it to whatever you heart desires: don’t have almond extract-don’t use it, you’re a lush?-add more Jameson, like cafine with your buz??-add more coffee…this recipe is what I like (which is honey, coffee and vanilla).

yes you will need the whole can

Pour everything together in a quart-sized mason jar and shake. taste and adjust to your liking, shake again and then put in the fridge for a few hours, it will get a little thicker over time and will last about a month in the fridge (maybe more…start smelling it after that).

yes i have a large deal of homemade vanilla-a post on DIY extracts next month!


for those who missed it, here is the segment-i had the best time!

here’s a link too of the segement :)


{ 2 comments… read them below or add one }

Delilah March 13, 2012 at 2:40 pm

i LOVE this Bridget! next time i make this i am going to stop by and grab some :)


Bridget Reilly March 13, 2012 at 2:12 pm

Love Jamison! I am going to try a dairy free version of this using some of the “cream” and heavy “milk” that I carry at the Bite Market. Thanks for the recipe!


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