clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bottle of homemade Espresso Irish Cream, a copycat version of Bailys Irish Cream




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.

  • Prep Time: 10 minutes
  • Category: Starter - Cocktails
  • Method: Blend
  • Cuisine: Irish

Keywords: Espresso Irish Cream, copycat recipes, copycat Bailys, coffee liqueur, homemade liqueur, cocktails