Homemade Bailey’s Irish Cream

½ cup heavy cream
½ cup half and half
14 oz. can sweetened condensed milk
1⅔  cup Irish whiskey (I used Jameson’s)
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla
1 teaspoon almond extract
Combine all ingredients in a blender and set on high speed for 30 seconds.
Pour into a tightly sealed container and refrigerate. Shake before using.
Will keep for up to 2 months.

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