10 Homemade Baileys Irish Cream Recipes You’ll Actually Want to Make (From Classic to Keto)

For Lindy and me, Baileys feels like it was made for a certain time of year — homemade, warm, and aromatic. Every December, we take out a can of sweetened condensed milk, pour a bit of whiskey, turn on some music, and start stirring until it reaches the right texture.
The kitchen fills with wonderful smells, and in your hands — something you can’t easily buy in a store: real homemade liqueur made by your own hands.

Over the years, we’ve gathered about a dozen favorite recipes — both classic and surprising ones. We’ve tried versions without milk, without sugar, with eggs, with coconut, and even as ice cream. All of it wasn’t just experimentation — it was a living experience.

In this collection, I’ve gathered the best and most successful versions. They differ in flavor, ingredients, and mood. But they all share one thing: you’ll want to make them again.

1. Classic Homemade Baileys With Whiskey

If you love the taste of real Baileys — get ready: the homemade version tastes much better. And it’s not just because of the fresh ingredients, but because you can make it your own: a bit sweeter, stronger, or with a light coffee note.

What you’ll need:

• 1 cup (240 ml) heavy cream (33%)
  
• 1 can (14 oz / 400 g) sweetened condensed milk
  
• 1 tsp vanilla extract
  
• 1 tsp instant coffee (or espresso powder)
  
• 1 tbsp chocolate syrup or unsweetened cocoa
  
• 1 ⅔ cup (400 ml) Irish whiskey — Jameson, Bushmills, or Tullamore Dew
  
• A pinch of salt
  

How to make it:

1. Prepare the base. Pour the cream and condensed milk into a blender. Let them warm slightly to room temperature so the mixture turns out smooth and doesn’t separate.
   
2. Add flavor. Add coffee, vanilla, chocolate syrup, and salt. Blend for 20–30 seconds until the mixture becomes silky, smooth, and aromatic.
   
3. Pour in the whiskey. Add it slowly, in a thin stream, while blending continuously. Don’t pour it all at once to avoid ruining the texture.
   
4. Taste and adjust. Add a bit more chocolate for depth or coffee for brightness, depending on your preference.
   
5. Chill. Pour the mixture into a clean bottle, close it tightly, and refrigerate for at least 6 hours. The flavor will become richer, and the texture thicker.

Homemade Baileys keeps up to two weeks, but I can’t remember it ever lasting even until the end of the first week.

Tip. For an especially smooth texture, use cream from a glass bottle with natural fat content instead of boxed cream. And don’t skimp on the whiskey — cheap alcohol always gives itself away in the aftertaste.

For a nice presentation, I use glass bottles with cork stoppers. They hold the aroma well and look beautiful — perfect to display on a kitchen shelf.

Serve Baileys chilled, with an ice cube, or add a spoonful to your morning coffee — especially on long winter days when you crave a little warmth and the taste of holidays.

2. Dairy-Free Baileys Copycat Made With Almond Milk

If you, like me, don’t always get along with dairy — don’t worry, you don’t have to give up homemade Baileys.
I’ve tested dozens of ways to make a creamy, balanced liqueur without milk, and here’s the version that tastes almost identical to the original. Instead of cream, it uses almond milk and a bit of coconut cream for thickness. And honestly, we love this one even more than the classic — it’s lighter, cleaner, and has a subtle nutty aftertaste.

What you’ll need:

• 1 ½ cups (360 ml) unsweetened almond milk
  
• ½ cup (120 ml) thick coconut cream (from a can, not the drinkable coconut milk)
  
• 1 can (14 oz / 400 g) sweetened condensed coconut milk (or ⅓ cup maple syrup for a less sweet version)
  
• 1 tbsp cocoa powder
  
• 1 tsp instant coffee
  
• 1 tsp vanilla extract
  
• 1 ½ cup (360 ml) Irish whiskey
  
• A pinch of sea salt
  

How to make it:

1. Warm the base. In a small saucepan over low heat, mix almond milk, coconut cream, and condensed milk. Don’t let it boil — just gently warm until everything combines smoothly.
   
2. Add flavor. Add cocoa, coffee, vanilla, and salt. Whisk until no lumps remain. You’ll get a thick, warm mixture with a rich coffee-chocolate aroma.
   
3. Add the whiskey. Remove from heat and let it cool to room temperature before adding the whiskey — otherwise, the alcohol will evaporate.
   
4. Blend until silky. Pour everything into a blender and blend for 15–20 seconds until the texture becomes smooth and creamy.
   
5. Chill. Transfer the mixture into a bottle and refrigerate for at least 4–5 hours.

This drink keeps up to a week, but it tastes best during the first three days — when the flavor is fresh, rich, and well-balanced.

Tip. For a thicker texture, add a couple of teaspoons of agave syrup or a bit more coconut cream. If you prefer a lighter consistency, simply increase the amount of almond milk.

Use airtight bottles or glass flasks for storage — they’re perfect for homemade liqueur and honestly look great on the kitchen counter.

Serve it chilled, over ice cubes, or add a splash to your morning coffee — the almond aroma pairs beautifully with it.

3. Easiest Baileys Irish Cream You Can Make in 5 Minutes

This version is without heating, without complicated steps, and without overnight waiting in the fridge — exactly that. All you need is 5 minutes and a regular blender.

I first made it in December 2020, when Lindy and I decided at the last minute to have a small dinner with our neighbors. We had cookies, desserts — but the liqueur was gone. So I thought: okay, let’s see if Baileys can be made on the fly. It turned out so good that now it’s my go-to “emergency” holiday recipe.

What you’ll need:

• 1 cup (240 ml) heavy cream
  
• 1 can (14 oz / 400 g) sweetened condensed milk
  
• 1 ½ cup (360 ml) Irish whiskey
  
• 1 tbsp chocolate syrup (or 1 tsp cocoa powder + 1 tsp water)
  
• 1 tsp instant coffee
  
• 1 tsp vanilla extract
  
• A pinch of salt
  

How to make it:

1. Combine everything at once. Just add all the ingredients to a blender — no need to heat anything.
   
2. Blend for 20–30 seconds. That’s enough for the coffee to dissolve and the cream to mix perfectly with the syrup and whiskey. Don’t overdo it — blending too long may whip the cream and make the texture foamy.
   
3. Taste and adjust. If you want it sweeter — add a bit more syrup. If you want it stronger — add a splash of whiskey. It’s that simple.
   
4. Pour into bottles. Use a funnel to avoid spills — the mixture is thick.
   
5. Refrigerate for at least an hour. You can drink it right away, but even an hour of chilling makes the taste noticeably smoother.

Tip. Don’t store this version for more than 10–12 days since it’s made with fresh cream.

I keep my “quick” Baileys in beautiful glass bottles with stoppers — they hold the aroma perfectly and prevent the drink from hardening at the neck.

This recipe doesn’t require perfect conditions or fancy equipment. Just a few minutes — and you have a homemade liqueur you can pour into coffee, use in desserts, or simply enjoy after dinner.

4. Homemade Baileys With Eggs for a Velvety Texture

This version of Baileys tastes like an old-fashioned family liqueur such as Advocaat or a classic egg cream. The eggs make it thicker, more enveloping, and give it that velvety texture even the original can’t quite match.

The result will surprise you — it’s almost like a dessert: slightly denser, deeper in flavor, yet still smooth and easy to drink.

What you’ll need:

• 1 ¼ cup (300 ml) heavy cream
  
• 1 cup (240 ml) sweetened condensed milk
  
• 3 fresh egg yolks (preferably farm-fresh)
  
• 1 ½ cup (360 ml) Irish whiskey
  
• 1 tbsp cocoa powder
  
• 1 tsp instant coffee
  
• 1 tsp vanilla extract
  
• A pinch of salt
  

How to make it:

1. Make the base. In a small saucepan, whisk together the yolks, condensed milk, and cream until smooth. Place over low heat and stir constantly. Do not let it boil — or you’ll end up with scrambled eggs. The temperature should be around 160°F (70°C).
   
2. Add flavor. Remove from heat while the mixture is still warm, then add cocoa, coffee, vanilla, and a pinch of salt. Stir until fully dissolved. At this moment, the kitchen fills with the rich aroma of chocolate and coffee — that’s how you know it’s going right.
   
3. Cool it down. Pour the mixture into a bowl and let it cool to room temperature. This step is crucial — if you add whiskey while it’s still hot, the alcohol will evaporate.
   
4. Add the whiskey. Once the cream has cooled, slowly pour in the whiskey while whisking continuously. Using a hand whisk works best to keep the texture uniform and prevent separation.
   
5. Bottle and chill. Pour the liqueur into clean bottles and refrigerate for at least overnight. In the morning, you’ll have a thick, velvety Baileys that you can even serve as a dessert — just pour it into small glasses and top with whipped cream.

Tip. For an even smoother texture, strain the drink through a fine sieve or cheesecloth before bottling — it removes any tiny bits of cooked egg.

Use wide-mouth glass bottles for storage — they’re easier to pour from and clean.

This version isn’t the fastest, but it’s absolutely worth it. The result is a rich, creamy liqueur with a gentle warming note from the whiskey. Sometimes we even add a spoonful of this Baileys to ice cream or coffee — the flavor is incredible.

5. Vodka-Infused Irish Cream for a Lighter Twist

You know, vodka gives the cream a surprisingly soft, clean taste — without that smoky trace that whiskey usually leaves behind. The drink turns out lighter, and the flavor is more creamy and neutral. It’s a great choice if you want something less heavy.

What you’ll need:

• 1 cup (240 ml) heavy cream
  
• 1 can (14 oz / 400 g) sweetened condensed milk
  
• 1 ½ cup (360 ml) good-quality vodka — avoid the cheapest brands, the flavor depends on it
  
• 1 tbsp chocolate syrup or cocoa powder
  
• 1 tsp instant coffee
  
• 1 tsp vanilla extract
  
• ½ tsp almond extract (optional)
  
• A pinch of salt
  

How to make it:

1. Prepare the base. Pour the cream and condensed milk into a blender. Let them sit for a couple of minutes so the cream warms slightly — this helps everything combine better.
   
2. Add flavor. Add coffee, syrup, vanilla, almond extract, and salt. Blend for about 20 seconds until the mixture becomes smooth and uniform.
   
3. Add the vodka. Pour it in gradually while the blender is running. If you add it all at once, the texture might turn too thin.
   
4. Taste and adjust. The vodka version tastes a bit softer, but it’s still strong. If you want it creamier, add another ¼ cup of cream.
   
5. Chill. Transfer to a bottle and refrigerate for at least 4 hours. During this time, the flavor becomes more balanced.

This cream keeps for about 10 days — slightly less than the whiskey version, but that’s never an issue: it disappears quickly.

Tip. For a dessert-style twist, add a teaspoon of caramel syrup or a drop of Amaretto liqueur. If you prefer a lighter version, replace part of the cream with milk.

This variation is perfect for those who don’t like the taste of whiskey but still want a creamy liqueur to pair with coffee, desserts, or cozy winter evenings. Sometimes I even use it as a cocktail base — especially with ice and a touch of vanilla syrup.

6. Keto-Friendly Baileys Made With Coconut Cream

When Lindy and I started experimenting with keto recipes, I wondered if it was even possible to make a sugar-free liqueur that still tastes truly good. Not just “close,” but actually soft, creamy, and aromatic.
The answer is yes — you can. The secret lies in rich coconut cream and good-quality erythritol, which leaves no aftertaste.

What you’ll need:

• 1 can (13.5 oz / 400 ml) thick coconut cream (not coconut milk!)
  
• ¾ cup (180 ml) unsweetened almond milk
  
• 3 tbsp erythritol or monk fruit sweetener (to taste)
  
• 1 tbsp cocoa powder
  
• 1 tsp instant coffee
  
• 1 tsp vanilla extract
  
• 1 ½ cup (360 ml) Irish whiskey
  
• A pinch of salt
  

How to make it:

1. Make the base. In a small saucepan over medium heat, combine coconut cream, almond milk, and erythritol. Heat until the sweetener crystals dissolve — don’t boil, just warm until smooth and uniform.
   
2. Add flavor ingredients. Stir in cocoa, coffee, vanilla, and salt. Whisk until the mixture becomes thick, smooth, and aromatic — you’ll get a rich, flavorful base.
   
3. Cool it down. Remove from heat and let the mixture cool to room temperature. This step is key to preserving the alcohol strength.
   
4. Add the whiskey. Pour it in slowly while whisking continuously. At this point, you’ll already smell that familiar Baileys aroma — just with a subtle tropical note.
   
5. Bottle and refrigerate. Let it rest for at least 4–5 hours — during this time, the flavor will mellow, and the texture will become thicker.

This drink keeps up to two weeks in the fridge, but shake it before serving — coconut cream can sometimes separate, which is completely normal.

Tip. For a more dessert-like twist, add a drop of almond extract or a spoonful of sugar-free coconut syrup (I use Jordan’s Skinny Syrups, available on Amazon).

We love adding it to coffee, drizzling it over sugar-free ice cream, or simply pouring it into a glass with ice. It tastes just like classic Baileys — only lighter, cleaner, and without sugar.

7. Non-Dairy Baileys Irish Cream Without Compromising Flavor

I could never quite accept the taste of non-dairy cream liqueurs — until I found my perfect formula: the combination of oat milk and coconut cream works wonders. It gives you a full-bodied Baileys — just without a single drop of dairy.

At the time, I had just switched to a plant-based diet and really missed my usual weekend glass of Baileys over ice. That’s when I decided to experiment. And yes — it worked.

What you’ll need:

• 1 cup (240 ml) oat milk (unsweetened is best)
  
• ½ cup (120 ml) thick coconut cream
  
• 1 tbsp cocoa powder
  
• 1 tsp instant coffee
  
• 1 tsp vanilla extract
  
• 1 tbsp maple syrup or agave syrup (to taste)
  
• 1 ½ cup (360 ml) Irish whiskey
  
• A pinch of sea salt
  

How to make it:

1. Prepare the base. In a small saucepan, mix oat milk and coconut cream. Warm gently over low heat — don’t let it boil, just heat until slightly warm so the ingredients blend smoothly.
   
2. Add flavor. Add cocoa, coffee, vanilla, and salt. Whisk until all the lumps disappear. At this point, the aroma becomes amazing — warm, slightly chocolatey, and rich with coffee notes.
   
3. Sweeten. Pour in the maple syrup and taste. If you prefer it less sweet, leave it as is. The key is to keep balance with the whiskey.
   
4. Cool it down. Let the mixture cool completely — otherwise, the alcohol will evaporate.
   
5. Add the whiskey. Pour it in slowly while stirring continuously. You can use a whisk or blend on low speed — just be careful not to overmix the texture.
   
6. Let it rest. Pour into a clean bottle and refrigerate for 5–6 hours. During this time, the flavors will come together, and the drink will thicken and smooth out beautifully.
   

This version keeps up to 10 days in the fridge. Shake the bottle before serving — coconut cream sometimes rises to the top, and that’s completely normal.

Tip. For a more neutral flavor, replace oat milk with cashew milk. And if you love a creamier, more aromatic tone, add a few drops of almond extract.

For a beautiful presentation, I often use glass bottles with wooden stoppers — they look elegant and seal perfectly.

This non-dairy Baileys turned out so good that I now make it even more often than the classic one. Especially in summer — it’s light, aromatic, and pairs perfectly with coffee or cold espresso.

8. Baileys Ice Cream From Scratch

Once we had half a bottle of homemade Baileys left after the holidays. It was a hot day, and Lindy said, “Why don’t we just freeze it?” Of course, it wasn’t that simple — but the result was worth it. We ended up with creamy homemade ice cream that doesn’t melt instantly and smells like a celebration.

What you’ll need:

• 1 ½ cups (360 ml) heavy cream
  
• ¾ cup (180 ml) sweetened condensed milk
  
• ¾ cup (180 ml) homemade Baileys (any recipe from above works)
  
• 1 tsp vanilla extract
  
• A pinch of salt
  
• Optional: 2 tbsp chocolate shavings or crushed cookies
  

How to make it:

1. Prepare the base. In a large bowl, whip the cream until soft peaks form. This is the point when it’s fluffy but not yet firm.
   
2. Add flavor. Gently fold in the condensed milk, vanilla, salt, and Baileys. Do this slowly with a spatula so you don’t deflate the cream. The mixture should be thick, smooth, and aromatic.
   
3. Add texture. If you’d like, stir in chocolate shavings or cookie crumbs — they give the ice cream a fun bite.
   
4. Freeze. Pour the mixture into a container (metal or glass works best), cover with a lid or plastic wrap, and freeze for at least 6 hours.
   
5. Stir mid-freeze. For a lighter, airier texture, take it out after 2–3 hours and stir with a spoon or whisk to break up any ice crystals.
   

After a night in the freezer, your ice cream will be ready: thick, slightly stretchy, with a gentle coffee-cream flavor and a warm hint of alcohol on the finish.

Tip. If you want a non-alcoholic version (for guests or kids), just replace the Baileys with a mix of cream, cocoa, and coffee — the texture stays the same.

I store this ice cream in airtight ice cream containers with lids, perfect if you want to keep a few flavors at once.

And if you serve it in waffle cones and pour warm espresso over the top — you’ll get a homemade affogato-style dessert. Lindy and I often make it that way. It’s so good!

9. Gift-Worthy Homemade Irish Cream Bottles

I don’t know a single person who would turn down a gift of homemade Baileys — especially when it’s beautifully bottled, with a neat cork, a label, and a ribbon.

Every year, Lindy and I make a few of these bottles. It’s our little “end-of-year ritual”: we pour freshly made Baileys into elegant bottles, label the tags, and send them off to friends, neighbors, and colleagues.

How to prepare the bottles:

1. Choose the right ones. The best are glass bottles between 500–750 ml with a tight cork or lid. They preserve the aroma and look elegant.
   
2. Sterilize. Wash the bottles with hot water and baking soda, then rinse with boiling water and let them dry completely. This step keeps the liqueur from spoiling too soon.
   
3. Pour. Use a funnel to avoid spills — and only do this once the liqueur has fully cooled.
   
4. Decorate. Tie a ribbon, attach a tag that says “Baileys – Homemade with Love,” and write the preparation date.
   

Tips to make your gift look truly professional:

• Keep the bottles refrigerated until gifting — chilled liqueur looks and pours better.
  
• Use bottles of different shapes — round, square, or vintage styles. This gives a handmade charm without feeling amateur.
  
• Add a small card with a short serving suggestion: “Try it with coffee or ice cream — our favorite combo.”
  
• Sometimes we include a few homemade chocolate truffles or a jar of candied nuts along with the bottle. Simple touches like that make the gift feel warm, thoughtful, and personal.

10. Custom DIY Labels for Your Homemade Baileys Bottles

Even the simplest bottle looks completely different once it has a beautiful label on it — right? That’s what turns a simple “for yourself” liqueur into a real gift. I found a way to make labels quickly, beautifully, and in your own style.

Why you should make your own labels:

First, it’s cheap and easy. Second, your bottles will become recognizable. And third, it’s a great way to add something personal — like a note that says “Made in our Idaho kitchen.” So cute, isn’t it?

What you’ll need:

• Self-adhesive label paper (glossy or matte)
  
• Color printer (or a print shop if you want multiple copies)
  
• Scissors or a paper cutter
  
• Optional: twine, tags, or decorative stickers
  

How to make it:

1. Create your design. You can use free templates on Canva or make your own from scratch. Add the name, date, and a short slogan — for example:
   “Homemade by the Rooted Revival kitchen crew.”
   
2. Pick a style. If your bottles are clear, go with minimalism — white background and black text. For brown glass, use contrasting tones like cream, gold, or burgundy.
   
3. Print and cut. Use thicker paper so the label looks neat. After printing, let the ink dry completely.
   
4. Stick it on. Make sure the bottle surface is clean and dry. Apply the label carefully, starting from the center. For extra durability, seal the edges with a bit of clear varnish.
   
5. Add small details. Tie some linen twine, a name tag, or even a tiny pine cone on a string. These little touches make the bottle feel like a gift made with heart.

Tip: To make your labels look truly “store-quality,” try waterproof sticker paper for bottles (available on Amazon). It won’t get soggy from fridge condensation.

We usually make a whole batch of labels at the start of December, then just update the date and year. Try this method once — and you’ll never want to bottle Baileys “plain” again. Every bottle will feel like a small, heartfelt message — homemade and personal.

Your Own Baileys Tradition

When we made our first Baileys, we didn’t have the right bottles or much confidence that it would even work — but it did!

Since then, it’s become our winter ritual — brewing our own liqueur, testing new flavors, and sharing bottles with friends.If you try one of these recipes, tell me which one you liked best. Leave a comment — which did you start with, which turned out better — the classic, the almond, the keto, or maybe the ice cream one?

I’m genuinely curious to know which version will become your signature Baileys.