Cream and whiskey blended into a liqueur, poured over ice or into coffee. It was created in Dublin in 1974 as Baileys, the first of its kind, by finding a way to make dairy cream and spirit sit together without separating.
It depends on high-pressure homogenisation with a stabiliser to stop the cream separating, and on a whiskey base that cannot be distilled without a licence; the process was patented rather than traditional.
What goes into it
- fresh dairy cream
- Irish whiskey
- sugar
- cocoa and vanilla flavouring
- an emulsifier
How it is made
Cream, whiskey, sugar and flavouring are homogenised together under pressure with an emulsifier, which breaks the fat into droplets small enough to stay suspended in the alcohol instead of splitting out. That homogenisation is the invention — cream and spirit will not otherwise stay mixed — and the alcohol level is what keeps a dairy product shelf-stable.
How long it takes: blended and homogenised; no ageing
How it is eaten
Over ice, in coffee, or poured over ice cream.
History
Created in Dublin in 1974 as Baileys, the first Irish cream liqueur, by blending dairy cream with whiskey using a stabilising process.
Frequently asked questions
What is Irish cream liqueur?
Irish cream liqueur is a wine & spirit from Ireland: cream and whiskey liqueur poured over ice or into coffee. Created in Dublin in 1974 as Baileys, the first Irish cream liqueur, by blending dairy cream with whiskey using a stabilising process.
How is Irish cream liqueur made?
Cream, whiskey, sugar and flavouring are homogenised together under pressure with an emulsifier, which breaks the fat into droplets small enough to stay suspended in the alcohol instead of splitting out. That homogenisation is the invention — cream and spirit will not otherwise stay mixed — and the alcohol level is what keeps a dairy product shelf-stable. It takes blended and homogenised; no ageing.
Can I make Irish cream liqueur at home?
No, and the atlas gives no method for it. It depends on high-pressure homogenisation with a stabiliser to stop the cream separating, and on a whiskey base that cannot be distilled without a licence; the process was patented rather than traditional.
What goes into Irish cream liqueur?
Fresh dairy cream, irish whiskey, sugar, cocoa and vanilla flavouring, an emulsifier.
How is Irish cream liqueur eaten?
Over ice, in coffee, or poured over ice cream.
