Homemade Bailey’s Irish Cream
from Cupcake Project the recipe indicates this will keep, refrigerated, for up to two months.
  • 1 cup heavy cream (I used half-and-half, which worked just fine)
  • 14 oz sweetened condensed milk
  • 1⅔ cup Irish whiskey
  • 1 teaspoon instant coffee
  • 2 tablespoons Hershey's chocolate syrup (I used extra dark)
  • 1 t vanilla
  1. Blend all ingredients at high speed for 30 seconds.
  2. Refrigerate in a tightly sealed container. Shake before using.
Recipe by Kitchen Meets Girl at http://kitchenmeetsgirl.com/homemade-baileys-irish-cream/