Baileys coffee is a creamy, cozy Irish cream latte I make at home in under 5 minutes. I make this one on cold evenings when I want something that feels indulgent but takes almost no effort; hot espresso, Baileys Irish Cream, and foamy steamed milk, topped with whipped cream and a shower of chocolate shavings.
Ready in 5 minutes. Serves 1.
This is my cold-weather version of a coffee shop latte, and honestly it's better than anything I've ordered out. The ratio matters here; too much Baileys and you lose the coffee, too little and you wonder why you bothered.
If you love sipping something warm with a little edge, you might also enjoy my chocolate martini recipe or pair this warm drink with a plate of crockpot corned beef for a proper St. Patrick's Day spread.
Ingredients needed:
Bailey's coffee needs only 3 real ingredients, but the quality of each one shows.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
- Baileys Irish Cream - 1.5 ounces. This is the base of the flavor. Baileys is thicker and sweeter than most Irish whiskeys, which is what gives this drink its latte-like quality. The real thing is worth using here; generic Irish cream liqueurs tend to be thinner and lose that silky texture in the mug.
- Espresso - 1.5 ounces, hot. A double shot is the standard. If you don't have an espresso machine, brew double-strength coffee using 2 tablespoons of ground coffee per 3 ounces of water. It won't be identical, but it works.
- Hot Milk - 4.5 ounces, foamed. Whole milk produces the best foam because of the fat content. 2% works but the foam is lighter. Oat milk foams surprisingly well if you're going dairy-free; the barista versions specifically are built for this.
- Toppings - whipped cream, chocolate shavings, ground cinnamon. Optional but strongly encouraged. The whipped cream softens the intensity of the Baileys; the chocolate adds bitterness that balances the sweetness.
Substitutions
- Jameson Irish Whiskey Instead of Baileys You will lose the cream, the sweetness, and the silky texture. But, you will get is a sharper, more traditional Irish coffee with real whiskey heat. It's a good drink; it's just a different drink. If you want both, use 1 oz Baileys and 0.5 oz Jameson and you split the difference nicely.
- Double-Strength Brewed Coffee Instead of Espresso This works. The flavor is slightly milder and less bitter, which some people prefer. Brew it strong; 2 tablespoons of coffee per 3 ounces of water is a good starting point. Instant espresso powder dissolved in hot water also does the job in a pinch.
- Oat Milk or Almond Milk Instead of Whole Milk Oat milk (barista formula specifically) froths the closest to whole milk and has a naturally sweet, neutral flavor that doesn't compete with the Baileys. Almond milk is thinner and produces lighter foam. Regular oat milk from the carton froths poorly; look for the barista version.
- Brown Sugar Syrup Instead of Plain Sugar If you prefer your latte sweeter, combine equal parts brown sugar and hot water and stir until fully dissolved. It adds a molasses-like warmth that actually pairs really well with the Irish cream. Add to taste; start with half a teaspoon.
- Decaf Espresso Swap 1:1. The flavor is the same; you just skip the caffeine. Good option for an evening drink when you want the coziness without being up until 2am.
Double-Strength Brew Coffee Tip
Brew it strong; 2 tablespoons of coffee per 3 ounces of water is a good starting point. Instant espresso powder dissolved in hot water also does the job in a pinch!
How to Make Bailey's Coffee Latte
This comes together in about 5 minutes. The steps are simple; the order is what makes the difference.
Pull Your Espresso Shot
Brew 1.5 ounces of espresso and let it rest for 30 seconds before adding anything. This brief pause is how you prevent the Baileys from curdling on contact with the heat. You're looking for a shot with a thin layer of crema on top; that's how you know it extracted properly.
Add Espresso and Baileys to Your Mug
Pour the rested espresso and Baileys Irish Cream into your mug and stir briefly to combine. Use a clear glass mug if you have one; the layers look beautiful and you can see exactly what you're working with as you build the drink.
Steam and Froth Your Milk
In a small saucepan over medium-low heat, warm 4.5 ounces of milk to about 150F; you'll see steam rising gently but no rolling bubbles. Remove from heat and froth with a handheld milk frother for 20 to 30 seconds until you have a mix of foamy milk and thicker foam on top.
Milk Foam Pouring Tip
Pour the milk into the mug first, then spoon the foam over the top.
Add Your Toppings
A generous spoonful of whipped cream, a pinch of chocolate shavings or a light dusting of ground cinnamon. Serve immediately; the foam starts to collapse after a few minutes and the temperature drops fast.
Make Ahead Tips
This drink is best made fresh; the foam falls flat within a few minutes and cold espresso loses its character quickly. That said, you can prep a few things ahead:
- Pre-measure your Baileys into a small cup before you start so the assembly goes faster.
- If you're making this for a group, pull all the espresso shots back to back and keep them warm in a small thermos while you froth milk for each mug individually.
Storage
Baileys coffee is a fresh drink. It doesn't store; the foam collapses, the espresso cools, and the milk separates if you refrigerate it. Make it, drink it, savor it.
If you have leftover Baileys in the bottle, it keeps in the refrigerator for up to 2 years unopened or about 6 months once opened. Shake before using if it's been sitting; the cream can settle.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
It can, and it's not dangerous; it's just unpleasant to look at. It happens when the espresso is too hot (above 160F) or too acidic, and the alcohol in the Baileys causes the cream proteins to seize. Let your espresso rest 30 seconds before adding the Baileys, and you'll avoid it almost every time.
Yes, but you're making a cold drink at that point. Pour cold espresso and Baileys over ice, add cold milk (no need to froth), and skip the whipped cream or it just melts. It's a solid iced version; just different from the latte.
Traditional Irish coffee is hot brewed coffee, Irish whiskey (usually Jameson), sugar, and heavy cream floated on top without mixing. Baileys coffee skips the whiskey and uses Irish cream liqueur instead, which is sweeter and has a milk-and-cream base built in. The texture and sweetness level are very different.
Yes. Double-strength brewed coffee (2 tablespoons of ground coffee per 3 ounces of water) is the closest substitute. Instant espresso powder dissolved in a small amount of hot water also works and is what I'd reach for if I didn't have a machine.
A 1.5 ounce serving of Baileys Irish Cream is about 17% ABV, which is lower than most wines. It's a lighter cocktail; not something that will sneak up on you in one serving.
Sarah's Culinary Insight
- The milk temperature matters more than people think. Too hot and it scorches; too cold and the foam won't hold. Aim for around 150F; warm to the touch but not steaming aggressively.
- Frothing the milk in the mug gives you less control over the foam layer. Froth it separately, pour the milk first, then spoon the foam on top. You get a better latte that way.
- Baileys curdles if the espresso is too hot. Let your shot rest for 30 seconds before adding the Irish cream. A brief pause prevents a grainy-looking drink.
- The chocolate shavings aren't just for show. They melt slightly into the whipped cream and change every sip. Don't skip them.
- Jameson is a completely different drink. It's sharper, less sweet, and more traditionally "Irish coffee." Both are worth making; just know what you're getting into before you swap.
Ingredients
- 1.5 Ounces (1.5 Ounces) Baileys Irish Cream
- 1.5 Ounces (1.5 Ounces) Espresso hot
- 4.5 Ounces (4.5 Ounces) Milk hot, foamed
- Whipped Cream optional
- Chocolate shavings optional
Instructions
- Into your favorite coffee mug, add Espresso and Baileys Irish Cream. Stir.
- Use a frother to froth the hot milk. Pour the milk into your mug, reserving the foam. Gently spoon the foam on top of your latte.
- Top with desired toppings- whipped cream, chocolate shavings, or a sprinkle of cinnamon.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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