Baileys Irish Cream Recipe Copycat Version

Baileys Irish Cream Recipe Copycat Version

For best flavor, start the night before and let sit a day or two before consuming.



Irish Cream Ingredients:

  • 1 1/2 cups of Irish Whiskey
  • 1 pint (2 cups) heavy cream (sub whipping cream if not available)
  • scant cup of sugar (9/10ths of a cup, to be exact; measure a cup and take out about 1 1/2 tablespoons)
  • 2 1/2 ounces chocolate, semi-sweet, about 1/4 cup
  • 3 egg yolks, pasteurized if desired, optional
  • 2 teaspoons vanilla
  • a tablespoon or two (add a little at a time and go by taste) of optional herbal infusion (see note)

Optional Herbal infusion:

  • 1” stick cinnamon
  • pinch of cardamom seeds
  • 1 star anise
  • 1/4” slice of ginger about 1/2” across, optional


For the Optional Infusion:

Bring about 1/3 cup of water to a boil, place herbs in a cup, pour boiling water over, cover and allow to steep. An hour is good, overnight, better. Strain. Refrigerate until needed.

Bailey’s Recipe:

Heat cream with sugar in a medium saucepan (be careful, the cream can boil over in a heartbeat) stirring often until sugar is dissolved. This is easily checked by wetting a clean fingertip with the cream; if the sugar granules aren’t dissolved, you’ll feel a grittiness as you rub your fingers together. Add chocolate and eggs to a blender and with the motor running on low, through the hole in the top, pour in the hot cream. Continue to pulse and blend on slow until all is incorporated.

Cool slightly, add whiskey, vanilla, and a tablespoon or two of strained herbal infusion. Taste, adjust any elements to your liking. At this point, straining is highly recommend. Refrigerate, at least one day, preferably several for the flavors to meld. If you can wait.

Notes About Cooling the Mixture:

  • The mixture should be under 172 degrees before adding alcohol. If you don’t wish to use a thermometer, give it about 10 minutes.
  • Do not cool the mixture to cold before adding the alcohol; it becomes difficult to mix the alcohol in.
  • The mixture should not sit at room temperture for any length of time before adding the alcohol; remember safety. Work promptly and refrigerate.


  • Recommended storage time is 4 weeks in the refrigerator.
  • This is not a safety issue (the alcohol inhibits any bacteria) but there is a possibility the emulsion won’t hold, causing some separation and possible clumping.
  • There is always slight risk when using undercooked egg; the risk is minimal after three weeks and possibly earler.

Amount of Alcohol:

Each serving, about 3 ounces contains 1 “jigger” of whiskey, 1.5 ounces.


  • Slightly fewer calories than commercial Bailey’s, based on 11 servings:
  • Calories 332; Total Fat 1827 %; Saturated Fat 12 59 %; Monounsaturated Fat 5 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 117 mg 39 %; Sodium 18 mg 1 %; Potassium 50 mg 1 %; Total Carbohydrate 21 7 %; Dietary Fiber 0 2 %; Sugars 20 g; Protein 2 4 %; Vitamin A 51 %; Vit C 0 %; Calcium 1 %; Iron 2 %

Keywords: Alcohol, Bailey's, Beverages, cocktail, Cream, Eggs, Homemade Baileys, Irish, St Paddys

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