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Homemade Bailey’s Coffee Creamer

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My Homemade Bailey’s Coffee Creamer is a full flavored addition to your coffee to get you right in the mood for gift giving and celebrating.


Hi Bold Bakers!

Well, I just wouldn’t be a good Irish lady if this holiday season I didn’t show you how to make a Bailey’s Coffee Creamer. Bailey’s Irish Whisky flavored cream is something super nostalgic for me. This full flavored festive addition to your coffee will get you right in the mood for gift giving, holiday feasting, and celebrating.

What does Bailey’s taste like?

I can’t imagine never having tasted Bailey’s Irish Cream before, but if you’ve never had it, get ready to thank me! Bailey’s Irish Cream is a cream-based liqueur, made by Diageo at Nangor Road, in Dublin, Ireland. It’s rich and sweet and has that dark caramel kick on it’s own, so just imagine it when paired with a fresh cup of coffee.

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How to Make Bailey’s Flavored Coffee Creamer

Making your own homemade Bailey’s coffee creamer at home really is just a matter of whisking a few things together. I often find it’s recipes like this for little tricks and toppings that take things from good to great!

[ Out of condensed milk? Make your own! ]

Imagine serving your guest a cup of coffee or hot chocolate with a dash of this homemade coffee creamer — it’ll blow their minds! To make the Bailey’s creamer all you need to do is gently heat a can of condensed milk with milk or cream. From there, I stir in Bailey’s Irish Cream and that’s it. Talk about minimum effort maximum impact, this recipe for my Homemade Bailey’s Coffee Creamer is about to make you the star and the kitchen your stage!

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3.73 from 11 votes
Homemade Bailey's Coffee Creamer

My Homemade Bailey's Coffee Creamer is a full flavored festive addition to your coffee will get you right in the mood for gift giving, holiday feasting, and celebrating.

Course: Breakfast
Cuisine: Irish
Author: Gemma Stafford
Ingredients
  • 1 3/4 cups (14floz/395ml) milk, of your choice
  • 1 can (14oz/395g) sweetened condensed milk
  • 1/3 cup (2 ½floz/71ml)) Baileys Irish Cream
Instructions
  1. In a medium saucepan, over medium low heat, whisk together the condensed milk and milk. 

  2. Once heated through, remove from the heat and add in Bailey's.  

  3. Cool then cover and store in an airtight container or jar in the fridge for 6-7 days. 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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6 Comments

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  1. Susan Wolfe on November 23, 2018 at 3:45 pm

    I can’t wait to try this. It sounds great.
    Is there a magic formula to make amaretto creamer? It’s my favorite and I can no longer find it in commercially made form. Thanks for any help you can offer.

    • Gemma Stafford on November 24, 2018 at 4:25 am

      Hi Susan,
      The flavor of Amaretto comes from two things, almonds and apricot. The kernels of the apricot really make this liqueur what it is. This is not something we can find too easily, though you could use an almond milk, add vanilla and almond extract, maybe a touch of orange zest! not sure about this one Susan. I am thinking dried apricot, chopped, bring to a simmer in almond milk, then stand to cool to allow the flavors to infuse. This may give you your very own #boldbakersusan flavor, they will be queuing around the block to come to your house for coffee 🙂
      Let us know how this works for you,
      Gemma 🙂

      • Kt on November 25, 2018 at 4:26 am

        Couldn’t she just add amaretto liqueur in place of the Bailey’s?

        • Gemma Stafford on November 26, 2018 at 1:48 am

          Hi there,
          sure, but it is a question of intensifying the flavor.
          Gemma 🙂

  2. Barbara Sheridan on November 22, 2018 at 2:39 pm

    Amazing recipe, delicious.

    • Gemma Stafford on November 22, 2018 at 3:20 pm

      Thanks so much, Barbara! Delighted you like it. I had it in Hot Chocolate 🙂

      Best,
      Gemma.

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