Reviewed: Jul. 27, 2009

I decreased the whiskey to 1 cup and replaced the almond extract with chocolate extract. YUM! I also added 1/4 tsp. of peppermint extract to this as I love the mint chocolate baileys. This is an excellent recipe and I encourage others to try it and do your own thing to match your tastes.

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natalie

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Reviewed: Jul. 24, 2009

Wonderful!!!!I decreased the almond extract to 1/3ts but that's just personal preference.

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mama2boyz

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Reviewed: Jul. 24, 2009

I use half and half instead of heavy cream. Heavy cream is just a little too heavy for me :)

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jul. 23, 2009

Awesome! One thing, it is pretty thick. If I was drinking it on the rocks, I'd want to thin it down. Maybe I'll try a batch with half and half or even milk next time. Also, I used a shot of espresso instead of instant coffee, I'd recommend that.

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Alexandr

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Reviewed: Jul. 8, 2009

I've been making a recipe similar to this for years. The only difference was instead of the cup of heavy cream, my recipe calls for 1 cup of light cream. Everything else was identical, down to the amounts. I don't buy the bottled stuff any more, this is so much better.

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JLAWRENCE2

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Reviewed: Jul. 7, 2009

Added all the condensed milk for half the recipe. Worked then.

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VIVNIDHI

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Reviewed: Jul. 1, 2009

This has to be the best yet. I took the advice of some of the people...little less whiskey and less almond extract, as well as not skimping on the heavy cream. I have gotten rave reviews. Look forward to having this at our upcoming 4th of July party!

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Aurelia

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Reviewed: Jun. 18, 2009

This has been a favorite recipe of mine for years! I especially love to bring it as a gift to give to the hostess at holiday parties! As others have suggested, I too like to reduce the amount of almond extract to about 1/4 tsp. and then add a 1/4 tsp. of coconut extract as well. PLEASE...DO NOT USE HALF AND HALF, OR MILK! Especially not skim milk! Irish Cream is meant to be a rich, creamy, decadant drink, and in my opinion, doing that really takes away from that. But to each his own! Also, I do usually reduce the amount of whiskey to about a cup or just a tad over that. Using the full amount listed here is fine if you like it strong!

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Nicky

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Valders, Wisconsin, USA

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Reviewed: Jun. 8, 2009

Wow- first batch lasted 4 days- made without the almond extract. The whiskey needs to mellow for a day or two before first use. Very glad I tried this recipe- easy to make and will save me some money. I used Jamesons whiskey.

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Alicia

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Reviewed: May 29, 2009

I used Jamesons with this recipe. Maybe next time I'll use Bushmills. This recipe is very good. But on my second batch I only used one tablespoon of chocalate...used a hair less than a teaspoon of almond extract...it was a little overbearing...and a hair more than a teaspoon of coffee crystals. It was much closer to the Original Baileys. Otherwise its awesome.

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bek7bek

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Reviewed: Apr. 13, 2009

I have just made this recipe and it definately is a winner in my books..Will look forward to making it for guests as what I have made won't last long!!

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Karlene

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Reviewed: Apr. 7, 2009

This taste great. I've also made a low fat version using fat free cream and fat free sweetend condensed milk. Not as tasty as the original but still enjoyable without the guilt.

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Dollie

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Mar. 19, 2009

Awesome recipe!! I add about 2 cups whiskey cuz I like the kick.

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jguy275

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Reviewed: Mar. 17, 2009

This. Is. Awesome. Most of what I used in this recipe I bought at a discount grocery store on the cheap. I didn't have almond extract, so I used two tsp. of vanilla extract. I whipped everything together in my KitchenAid mixer, using my whipping tool. Very good. Very smooth. And has quite a kick. I won't ever buy pre-made irish cream ever again. Or I won't have to wait until Christmas to get homemade irish cream from my MIL's boyfriend. ;)

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 16, 2009

YUM! I used 2 cups of whole milk, 1 can sweetened condensed milk, cut the almond extract in half, a touch more whiskey, doubled the chocolate, vanilla and coffee, and it came out great! Easy to tweak if you prefer a little more of less of any of the flavors. I'll never buy Bailey's in the bottle again!

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northern exposure

Living In: Laramie, Wyoming, USA

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Reviewed: Mar. 16, 2009

Whew...this is really good but STRONG!!!and i cut back the whiskey to 1 1/2c. The flavor is great as is. I definitely would NOT susbstitute milk or 1/2/1/2 either as you need the richness to make this work. I took it to a church irish dinner and boy was it a hit.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Mar. 12, 2009

This is as good (if not better) as what you buy in a liquor store.

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Gloria

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Reviewed: Mar. 11, 2009

The first time I made this recipe I didn't have any almond extract. I added 1/2 tsp more vanilla and 1/4 tsp coconut extract as someone else had suggested. It came out beautiful-everyone who tried it LOVED it--5 stars. After picking up some almond extract I decided to make another batch strictly using the recipe. WAAAYY too much almond! It's all I could taste. Even when I added just a little bit of this cream to my coffee the almond flavor was overpowering. Cut back the almond to 1/4 tsp at most or substitute something else if you plan on making this.

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MCFORTH

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Reviewed: Mar. 10, 2009

Awesome! I gave small bottles of this away at Christmas and everyone loved it. I used light cream and low fat sweetened condensed milk and it still tasted great. Next time I'll dissolve the coffee granules in a tiny bit of warm water. They didn't like trying to dissolve in the cold.

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AUSSIE CASIE

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 5, 2009

I followed this recipe - but changed a few things to cut back on fat and cals. I changed the heavy cream for skim milk, used 1 cup of Canadian Mist instead of Irish Whiskey, and 1/4 tspn. of almond extract as other members have suggested. Needless to say - it was sssooo good - we re making it again tomorrow.

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