Baileys Irish Cream

Ingredients

1 cup (235 ml) heavy cream or half & half

1 can (14 oz.-395 ml) sweetened condensed milk

3 tablespoons chocolate syrup

1 teaspoon instant coffee granules

1 teaspoon pure vanilla extract

1⅔ cup (400 ml) Irish whiskey I used Jameson

Directions

Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, and vanilla, and mix on low speed for 30 seconds.

Then add the whiskey with the blender going at a very slow speed, and give it a whirl for a few more seconds.

Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.

Notes

Yield: This recipe makes about 1 liter (4 cups) or approximately 3¾ cups (28 ounces). Feel free to double or triple the recipe as needed.

Curdling: High speed can cause the mixture to curdle. Use a low blender speed to gently combine the ingredients. If curdling happens, strain the liquid through a sieve and gently skim off any excess with a spoon.