Bailey’s Irish Cream
  • 1 tsp. instant coffee granules
  • 2 tsp. unsweetened natural cocoa powder
  • ¾ C. heavy cream, divided
  • ¾ C. milk
  • 1 14oz. can sweetened condensed milk
  • 1 Tbls. honey
  • 1-1½ C. Irish whiskey
  • 1 tsp. vanilla
  • ¼ tsp. almond extract (optional)
  1. In a small bowl, mix together instant coffee, cocoa powder and 2 Tbls. heavy cream until smooth.
  2. In a blender, combine the coffee/cocoa mixture, remaining heavy cream, milk, sweetened condensed milk, honey, whiskey, vanilla and almond extract. Blend on high for 20-30 seconds.
  3. Transfer to a container, seal tightly, refrigerate.
  4. For best flavor, let chill overnight to allow the flavors to meld together. Shake well before using.
  5. This should keep for up to 2 months in the refrigerator.
Recipe by I'm Bored, Let's Go... at