If using instant coffee, dissolve the instant coffee granules in the 1 tsp of cooled espresso or strong brewed coffee to form a concentrated coffee slurry. This ensures an even coffee flavor throughout the liqueur.

Combine liquids

In a blender or large mixing container, pour the Irish whiskey, sweetened condensed milk, and heavy cream. Blend on low for about 10–15 seconds to combine. If you don't have a blender, whisk vigorously in a large bowl until smooth.

Add flavorings

Add the chocolate syrup (or melted bittersweet chocolate), dissolved coffee slurry, vanilla extract, almond extract (if using), cocoa powder, and a pinch of salt to the blended liquids. Blend on low to medium for 10–20 seconds until the mixture is smooth, homogeneous, and slightly frothy. Taste and adjust: add another 1/2 tsp of vanilla or a touch more chocolate if desired, but avoid thinning with extra liquid.

Fine-tune texture

If the mixture appears too thick, pulse the blender briefly adding 1–2 tsp of milk or cream at a time until it reaches a pourable, cream-liqueur consistency. Do not exceed 2–3 tablespoons total—traditional Baileys is rich and viscous.

Strain (optional)

For the smoothest mouthfeel, pour the liqueur through a fine-mesh sieve or cheesecloth into a clean container to remove any undissolved particles from cocoa or coffee.

Bottle and chill

Transfer the finished liqueur to a clean glass bottle or airtight container. Seal and refrigerate for at least 4 hours (overnight recommended) to let flavors meld and for the texture to settle. Shake gently before each use to recombine any separation.

Optional Finishing / Serving

Serve the chilled Baileys over ice, or use it in coffee, dessert recipes, or cocktails. Garnish with grated chocolate or a light dusting of cocoa powder if desired. Keep refrigerated; consume within 2–4 weeks for best quality. Shake before serving as natural separation may occur.