Homemade Irish Cream Recipe (2024)

FAQs

What not to mix with Irish cream? ›

To safeguard against this avoid mixing cream liqueurs with high-acid mixers such as citrus juices and soft drinks (most soft drinks do not taste sour, but they do contain high levels of citric and phosphoric acids and they have the same effect due to the pH levels).

Baileys contains a proprietary cocoa extract recipe giving Baileys its chocolate character and essence. The number of other ingredients is not known, but they include herbs, sugar, vanilla and caramel. According to the manufacturer, no preservatives are required as the alcohol content preserves the cream.

Does Bailey's Irish Cream go bad or expire? Generally as long as you don't subject it to temperature extremes it will last well beyond the official 2 year "best taste before" date. Over time the taste will change and the liquid tends to go a bit darker but only really noticeable if you do a side by side comparison.

Safely Storing Your Homemade Irish Cream

Remember, you can typically store your homemade Irish cream in the refrigerator for up to two months. However, that's not to say that it will always last that long. Some recipes may last for just a few weeks to a month rather than a full two months.

The acidic lime juice causes the cream-based Baileys to curdle. The curdled Baileys does not taste sour, but it does rapidly gain viscosity and stick to the drinker's teeth, reminiscent of cement.

Merrys Irish Cream Liqueur – Merrys cites a sealed shelf life of 18 months from the date of production, refrigerated or not. After opening, it lasts 6 months, refrigerated. Five Farms Irish Cream – The company says Five Farms is good for a shelf life of 3 years unopened, then 6 months after opening if refrigerated.

Homemade Irish cream liqueur made with Irish whiskey, cream, and sugar with hints of coffee, chocolate, vanilla, and almond. Delicious served on the rocks for a rich and creamy holiday treat! Will keep for 2 months if refrigerated.

This is where it all began! Original Irish Cream blends Irish whiskey and spirits with Irish dairy cream and a touch of rich chocolate and vanilla flavours. Pour over ice cream, mix into coffee, or enjoy it with ice for an originally delish Baileys moment.

Bailey's says its product has a shelf life of two years. The problem with an older bottle would be the fat in the cream going rancid.

Two glasses of Baileys Irish Cream Liqueur with coffee beans. Avoid freezing Baileys if you want it to taste good! Check out our guide to learn the best storage method.

Can you freeze Baileys into ice cubes? ›

They just don't freeze! With a 17% by volume alcohol content, the freezing temperature is significantly lower. That's great if you're going for soft-scoop, but not if you want to achieve a Baileys ice cube that is usable.

Certain blenders (particularly the powerful ones) can curdle the mixture slightly as they 'whip' the cream. To avoid this, start your blender on a very low speed and increase slowly to medium-low. Mix until ingredients only just combined.

Keeps well in the refrigerator for about 2-4 weeks. Swing-top glass bottles are great for storing and gifting this Irish cream. Homemade Bailey's can also be kept in an airtight and leakproof jar in the freezer. Shake well after freezing.

Good old Irish cream comes together with an easy-to-love blend of whiskey, cream, a sweetener, and flavorings like chocolate syrup and instant coffee powder. Sure, it's not top-level mixology, but it doesn't need to be — it's hard to deny the allure of a stiff, sweet, and creamy drink.

That means avoid juices and soda. Other than that, there's a wide range of things with which you can mix Baileys to make seasonally appropriate (or mood appropriate) drinks.

It goes well with hot drinks, like coffee, hot chocolate, and even earl grey tea. You can mix Baileys with cold drinks, working wonders mixed with co*cktails like an espresso martini or a white Russian. In fact, you can mix Baileys with most spirits to make your favourite drink that extra bit yummier!

Bailey's contains cream, which curdles when mixed with something acidic. The pH of beer (and wine) is typically around 4 (lower than 7 is acidic). The acid makes casein molecules clump together, making curd.