Bailey's Irish Cream Liqueur (Gift-Giving or for Yourself!)

"This is the cat's Meow! I know you are saying there are already a lot of recipes on this site for the same thing, I researched them before posting mine and this one is just a little different so here it is. Everyone I have ever served this to absolutely goes beserk over the taste and says it's as good as the real thing. It's so much cheaper too! I found this on an internet site, but can't remember which one, it was to long and to many fifths ago!! You can easily double the recipe."
 
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photo by HisPixie photo by HisPixie
photo by HisPixie
photo by michael976 photo by michael976
Ready In:
5mins
Ingredients:
8
Yields:
60 ounces
Serves:
15
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ingredients

  • 1 cup whiskey (inexpensive middle of the road is okay)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup whipping cream
  • 4 eggs
  • 2 tablespoons chocolate syrup
  • 2 teaspoons instant coffee granules
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (Torani brand almond syrup is a wonderful replacement if you can find it in your area)
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directions

  • In blender, combine all ingredients; blend until smooth.
  • Store tightly covered in refrigerator up to one month. (It won't last that long!) Shake bottle well before serving, and return remaining liqueur to refrigerator.
  • Note: Use only Grade A, uncracked eggs.

Questions & Replies

  1. How long will this keep in the refrigerator?
     
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Reviews

  1. I have made this recipe 3 times and getting ready to make the 4th time. First batch I went by the recipe. My hubby thought it was too thick for his taste (he just uses in coffee). So - instead of adding the eggs I left them out and only used 1/4 tsp almond extract. We love it!! Also - I used half/half the 2nd and 3rd time (all I had) and turned out great! Thanks
     
  2. Not Bailey's Irish Cream, but still a good recipe. I would have rated this recipe with 4 stars but since I altered the recipe slightly it could have been the change that I made that cause a slight difference. I am not a fan of eating totally raw eggs so I combine my cream and eggs in a double boiler and whisked them for about 10 minutes to get the eggs at least slightly cooked, plus I had to strain so that I would not have any cooked pieces of eggs. The color and consistency is true to Bailey's, thick and smooth. Overall this is better than most Irish Creams you can buy. I've been drinking Bailey's in my coffee for many years, and nothing I've had so far has the same exact taste. This is not cheap to make for 33 ounces, but well worth the $8-$10 I spent on purchasing most of the ingredients. I will make this again because it is good stuff.
     
  3. Just made for the 2nd time in as many weeks. So glad I found the recipe after 15 yrs! I used 1/2 & 1/2 left out the eggs and only 1/4tsp almond....makes coffee yummy on chilly winter weekends in MN. Thanks Tweeky :)
     
  4. I have made this countless times...and its always been a hit.. I skip the eggs....and use half and half instead of cream. Eliminating the eggs allows for longer storage..I also substitute rum or bourbon for the whiskey. Scotch can work but NEVER gin...ewww..that batch was a disaster...This is an excellent gift idea for the holidays. Great for for fall coffee drinks.
     
  5. My roommate's and I are connoisseurs of Bailey's Irish Cream, so I decided to give this recipe a try for Wife Night. We all concluded that this was even better than the REAl Bailey's Irish Cream. We were a little sketched out by the raw eggs, but then we realized that the eggs give it that full, foamy texture. Thanks for the incredible recipe. This will be a weekly recipe made around our house!
     
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Tweaks

  1. Indeed, this recipe is sure to please. The recipe I use is a little different in that I use 1 3/4 whiskey, but 1 can of evaporated milk instead of the whipping cream, with no loss in flavor. (only the cost). Baileys @ about 1/5 the cost. Happy Holidays!!!!
     
  2. I have made this countless times...and its always been a hit.. I skip the eggs....and use half and half instead of cream. Eliminating the eggs allows for longer storage..I also substitute rum or bourbon for the whiskey. Scotch can work but NEVER gin...ewww..that batch was a disaster...This is an excellent gift idea for the holidays. Great for for fall coffee drinks.
     
  3. Delicious!I made this with caramel syrup instead of chocolate and also left out the almond extract. I'll make it this way again. This will become one of my favorites and as soon as I get to the grocery store to stock up, I'll make several batches to give and keep (at least for as long as it lasts!). Thanks so much for posting.
     
  4. I have made this(with Irish whiskey) and it is excellent. However, the second time, I modified the recipe with 1.25 c Irish whiskey instead of 1 c whiskey and 1/2 c whipping cream and 1/2 c half and half. I used a couple of duck eggs in place of 2 of the chicken eggs, but that was only because I had to use them up. This probably didn't change the flavor much. Oh yea I put the extracts and whiskey in the last bit of blending so as to minimize the alcohol bruising. This tasted better to me.
     

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