This easy non-alcoholic Irish cream (Baileys) recipe is great for the festive season and Dry January but you can enjoy it all year round if you fancy! This is a family recipe – everyone who likes chocolate will adore it! This mocktail also makes a wonderful handmade gift. Store it in a bottle, add your own crafted label, and give it to your loved ones.
Why To Try This Non-alcoholic Irish Cream (Baileys)
There are many reasons why you should try to make this alcohol-free Irish cream at home:
- The recipe is simple and quick – you only need a few pantry ingredients.
- It keeps for several days – great for making ahead and for gifting.
- It’s festive and indulgent and is just perfect for the holidays, including Valentine’s Day, Mother’s Day or Father’s Day.
Key Ingredients for Non-alcoholic Irish Cream (Baileys)
This easy homemade recipe contains only 5 basic ingredients, most of which can be found in your pantry:
- Condensed milk (sweetened) –a can of this creamy product will go a long way. It is thick and rich which makes it perfect for use in condiments, sauces and desserts. It contributes to the silky consistency of this non-alcoholic Baileys.
- Dark chocolate adds color and a hint of chocolatey flavor to the mix. Use good quality dark chocolate with high cocoa content if you can.
- Coffee helps dilute the thick condensed milk and chocolate mix. Use a couple of large espressos or 250ml instant coffee made with hot water.
- Double (heavy) cream also helps with diluting the otherwise thick base of this mocktail.
- Vanilla extract is added to help elevate the flavors of this drink.
Adding non-alcoholic or whiskey to this virgin cocktail is optional. If you decide to add it, add it before adding coffee and then add the coffee gradually, whisking, until you are satisfied with the consistency of the product (some people prefer it thicker, some lighter/runnier).
For exact quantities and detailed instructions, please refer to the recipe card at the bottom of this post. Feel free to adjust the quantities of cream, coffee and chocolate to your liking – the drink will still be tasty. Although keep in mind, that the condensed milk needs to be diluted with another liquid, otherwise you won’t be able to get it out of the bottle.
Substitutes & Variations
If you are missing any of the above items, here are some suggestions on how to replace them:
- Evaporated milk – is runnier than condensed milk and less sweet. You may need to adjust the recipe by adding some sugar (the amount depends on your taste) and adding less double cream and coffee (until you reach the desired thickness).
- Single cream – will work here just as well, it is a perfect option if you are looking to bring the calories down.
- Cocoa powder – mix it into the hot coffee, before adding to the condensed/evaporated milk.
- No or low alcohol bourbon (whisky) – if you can’t get hold of alcohol-free version of Irish whiskey.
Recommended swap ratios can be found in the recipe card below this article.
- Orange or peppermint extract – swap the extracts around for a special festive feel. TIP: You can also split the contents into two separate saucepans and add the extract at the end – this way you can create multiple variations at the same time!
- Decaf – use a decaff coffee if you prefer for this mocktail to have low caffeine content.
- Vegan (or dairy-free) – use vegan condensed milk, vegan heavy cream and dairy-free chocolate.
- Hot – yes, this drink can also be served hot. Reheat it in a saucepan and serve it in a mug or espresso cup. It will taste like the most indulgent creamy hot chocolate (less is more here!).
Looking for more recipes with Irish whiskey? Try this easy and quick homemade Irish cappuccino.
How To Make Irish Cream Without Alcohol
This recipe takes only very simple 5 steps to complete. Here they are:
- Warm up condensed milk in a saucepan.
- Add diced chocolate and stir until dissolved. Add non-alcoholic whiskey if using.
- Add coffee and vanilla extract. Mix until combined.
- Add cream and stir, take it off the heat.
- Leave the drink to cool down and transfer into a clean bottle. Keep refrigerated and consume within 7 days.
For detailed steps and measurements, please find the recipe card at the end of this post.
- Refrigerate as soon as possible – wait until the drink cools down and transfer it to a bottle with a lid. Keep it in the fridge and serve it cold.
- Shake the bottle before each use (the product may split when sitting around for long).
- If you struggle to pour the contents out of the bottle, leave it at room temperature for about 30 minutes and give it a proper shake. Sometimes, a ‘cap’ appears on top of the bottleneck, preventing the liquid from coming out. Pierce it carefully with the end of a wooden spoon/tablespoon.
- When giving as a gift, make it on the day (or up to 12 hours) before giving away to ensure it’s as fresh as possible and had enough time to cool down and being bottled.
- For your own safety, always do a sniff and visual test before serving. If parts of the drink curdled or smell sour, it is best to discard it and make a new batch. The separation of fat and water contents is normal and occurs naturally (see second bullet point above).
This alcohol-free Baileys can be stored in an airtight container (bottle) in the fridge for up to a week (7 days), and always before the use by date of the ingredients used (the shortest date is the one to follow).
Shake the bottle well before use and serve it over ice cubes (rocks).
This product isn’t suitable for freezing.
Yes, you can either buy or make your own non-alcoholic Baileys. The recipe is easy and only takes minutes to make. The mocktail will last for about a week.
This homemade no alcohol Baileys tastes the best ice cold. Serve it with ice (1-2 ice cubes per glass) in a shot glass (classic or stemmed), vodka glass, or similar.
Yes, this non-alcoholic cocktail will go bad after 7 days. You can make it ahead and serve it later, but keep it refrigerated until you are ready to consume it. The contents will split over time, this is a natural process of separating fats and water in the product. Shake it well before use until it is smooth and silky again. If it has been sitting in the fridge for a few days already, it is recommended to do a visual and sniff test. If any of the parts curdled and/or it smells funny (sour), it is best to pour it down a sink and make a new batch.
More Recipes Like This
- Alcohol-free Pimm’s
- Strawberry mojito mocktail
- Non-alcoholic mulled wine
- Homemade mocha latte
- Iced pumpkin spice latte
📖 The Recipe
Non-Alcoholic Irish Cream with Chocolate
- 397 g condensed milk, sweetened
- 30 g luxury dark chocolate, diced,chopped or chips
- 250 ml coffee, espresso-based or instant, hot
- 300 ml Double (heavy) cream
- 1 teaspoon vanilla extract, or orange/peppermint
- No-alcohol whiskey
- Empty the contents of a condensed milk can into a saucepan,, set on medium heat and bring it to simmer, stirring occasionally.
- Add diced chocolate and stir until dissolved. Stir in non-alcoholic whiskey if using.
- Add coffee and vanilla extract. Stir until combined. Simmer gently on low heat for about 2 minutes, stirring regularly.
- Add cream and stir until combined (use a whisk for better results), take off the heat.
- Leave the drink to cool down and transfer into a clean bottle. Keep refrigerated and consume within 7 days of making this product. Shake the bottle before serving if the mocktail splits.
- Evaporated milk,
- Single cream,
- 2 tablespoon cocoa powder instead of dark chocolate – add to a hot coffee, before adding to the condensed/evaporated milk,
- No or low alcohol bourbon (whisky) or other liquor (rum).