Vanilla + almond extract
Blend 20–30 seconds
Until completely smooth and creamy
No visible coffee granules
Taste & adjust
Sweeter → add more condensed milk
Stronger → add more whiskey
More coffee/chocolate → adjust gently
Bottle it up
Pour into clean glass bottles
Seal tightly
Chill
Refrigerate at least 2 hours before gifting
Flavor improves after 24 hours
Storage & Shelf Life
Keep refrigerated
Lasts up to 2 months
Shake gently before serving (natural separation is normal)
Gifting Tips (makes it extra special)
Tie twine or ribbon around the bottle neck
Add a small tag:
“Homemade Irish Cream – Shake well – Keep refrigerated”
Pair with:
Hot chocolate mix 
Coffee beans
Mini dessert cups
How to Serve
Over ice
In coffee
In hot chocolate
In desserts (tiramisu, brownies, cheesecake drizzle)
↓ See next page ↓
Yield
About 1 liter (4 cups)
Ingredients
1 cup (240 ml) heavy cream
1 cup (240 ml) sweetened condensed milk
1 cup (240 ml) Irish whiskey
(Jameson is classic, but any smooth whiskey works)
2 tablespoons chocolate syrup
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but very “Baileys”)
Optional extras:
Pinch of cinnamon or nutmeg (very subtle)
1 teaspoon cocoa powder for deeper chocolate flavor
