If you love Baileys Irish Cream, then you’ll flip over this intensely flavored Espresso Irish Cream. It’s an inexpensive and easy to make copycat version that’s beefed up with the addition of espresso powder and coffee liquor. Try making your own coffee liquor with THIS recipe.
TIPS FOR MAKING ESPRESSO IRISH CREAM
- Using whole or low-fat milk will make the Irish cream too thin. Use heavy cream or half & half.
- Be sure to use sweetened condensed milk and not evaporated milk, which is not sweetened and is much thinner.
- Use the lowest speed on your blender. High speeds could whip the cream and create curdles or lumps.
- Use a good quality, pure vanilla. Skip the clear baking vanilla for this recipe.
- If you don’t have chocolate syrup, you could use a teaspoon of cocoa powder, but the finished product will be less sweet and a bit grainier.
- Use a whiskey that you enjoy. I’ve used Jameson, Irish Mist, and Bushmills – all with great success. In a pinch, I’ve also used Crown Royal and Makers Mark. The flavor was different but still delicious.
- Adding the coffee liquor intensifies both the coffee flavor AND the alcohol content. It’s an optional ingredient. I like using Kamora, a Mexican coffee liqueur, but any brand will work.
VARIATIONS ON THIS RECIPE
- Add ½ – 1 teaspoon peppermint extract in addition to the vanilla.
- Swap white chocolate syrup instead of chocolate syrup.
- Use different alcohol types for a variety of flavors. Try vodka, rum, or cognac.
- Spice it up with a pinch of cinnamon, apple pie spice, or pumpkin pie spice.
If you love Baileys Irish Cream, then you’ll flip over this intensely flavored Espresso Irish Cream. It’s an inexpensive and easy to make copycat version that’s beefed up with the addition of espresso powder and coffee liquor.
1 cup heavy cream or half & half
1 (14-ounce) can sweetened condensed milk
3 tablespoons chocolate syrup, I used Ghiradelli’s
1 teaspoon espresso coffee granules
1 teaspoon vanilla extract
1 ⅔ cups whiskey (I used Jameson)
⅓ cup coffee liquor (I used Kamora)
Place the cream, sweetened condensed milk, chocolate syrup, coffee granules, and vanilla into a blender.
Blend on low speed for about 30 seconds.
Pour in the whiskey coffee liquor.
Blend on low speed for another 30 seconds.
Pour the mixture into glass bottles. Tightly close the lids and store in the refrigerator for up to 2 months.
- Category: Starter - Cocktails
- Method: Blend
- Cuisine: Irish
Keywords: Espresso Irish Cream, copycat recipes, copycat Bailys, coffee liqueur, homemade liqueur, cocktails