The Irish weren’t the first to turn malted barley into whiskey over 3,000 years ago, but they certainly propelled the distilled mash into the art form we know today. Baileys in particular is eponymous with the cream-spiked brew, ranking as one of the most recognizable, top-selling liqueurs worldwide. The brand itself has been around for less than 50 years, but you’d be hard pressed to find any bar without an open bottle handy.

That kind of success goes well beyond the “luck of the Irish.” Adapting deftly to the rise of dairy-free drinkers, Baileys Almande continues to make waves among the imbibers in the know. A subtly nutty almond milk base complements the notes of sweet vanilla, with a bracing whisky bite. You don’t need to be well-versed in mixology to appreciate that kind of indulgent blend.

Baileys isn’t the only option for luscious liqueur, though. Making your own at home is both effortless and economical. Taking a page from the original spirited tipple, my DIY approach incorporates a touch of cocoa and coffee for a gentle mocha kiss. Flawlessly smooth and creamy, a straight shot envelopes the palate like liquefied ice cream, with an extra kick.

Serve it thoroughly chilled, on the rocks, for an instant after dinner treat, or use it as the catalyst for bolder culinary experiments. From brownies to cheesecakes, French toast to hot chocolate, it’s an incredibly versatile ingredient in its own right.

Forget beer and seltzer; this is the real gateway drug to adult beverages.

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Yield: Makes About 3 Cups (25 One-Ounce Shots)

Irish Almond Cream Liqueur

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This homemade almond-based take on Baileys incorporates a touch of cocoa and coffee for a gentle mocha kiss. Flawlessly smooth and creamy, a straight shot envelopes the palate like liquefied ice cream, with an extra kick.

Serve it thoroughly chilled, on the rocks, for an instant after dinner treat, or use it as the catalyst for bolder culinary experiments. From brownies to cheesecakes, French toast to hot chocolate, it's an incredibly versatile ingredient in its own right.

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1/2 Cup Granulated Sugar
• 1 Tablespoon Dutch-Processed Cocoa Powder
• 2 1/4 Teaspoons Cornstarch
• 1 Teaspoon Instant Coffee Powder or Granules
• 1/8 Teaspoon Salt
• 2 Cups Unsweetened Almond Milk
• 1 Cup Whiskey
• 1 Teaspoon Vanilla Extract
• 1/8 Teaspoon Almond Extract

Instructions

1. In a medium saucepan, whisk together the sugar, cocoa, cornstarch, instant coffee, and salt. Once all the ingredients are well-distributed, slowly pour in the almond milk, whisking constantly to incorporate. Make sure there are no lumps remaining before turning on the heat to medium.
2. Bring to a boil, whisking frequently to make sure nothing sticks and burns on the bottom or sides of the pan. Reduce the heat to a gentle simmer and cook for just 2 minutes longer.
3. Turn off the heat before adding the whiskey, vanilla, and almond extract. Stir vigorously to incorporate, and let cool completely.
4. Transfer to a glass bottle or jar. Keep chilled in the fridge for best results, for up to two months.

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Nutrition Information:

Yield:

25

Serving Size:

1
Amount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.