235 grams (1 cup) heavy cream or half & half
395 grams (14 ounces) sweetened condensed milk
400 ml (1⅔ cup) Irish whiskey I used Jameson
3 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon instant coffee
1. Place all the ingredients in the canister of a blender and blend until smooth, for about 30 seconds.
2. Transfer the Baileys Irish cream to a glass bottle, and store in the refrigerator for up to 2 months.
3. Shake well before use.
Prep Time: 1 min
Total Time: 1 min
Servings: 1 liter (4 cups)