I'm a big fan of taking traditional products and attempting to make them from scratch. It's neat to see what makes up a flavour profile and ensure that what you're drinking (or eating) isn't chocked full of preservatives. I'm not a blogger who is hardcore about 100% natural/organic etc, but I do like fresh, homemade better than store bought.
So, I've mentioned before that I love Baileys Irish Cream. It's great in coffee, earl grey tea and on ice as a sweet after dinner. I've always wanted to make it myself and thought it would be a really fun recipe to use as a housewarming gift for the upcoming holiday season - Make a big batch, portion into individual glass bottles and pop a tag on it to grab on your way out to parties.
I enlisted the help of my good friend Holly Clarke for this project. Holly is a trained baker, food enthusiast and all-around beautiful/creative individual who worked with me on the stagette I featured on the blog this Summer. Holly and I tested a few different recipes before scratching them and using our opinions to build our own recipe that really matched up to the original - but better.
The recipe we came up with is really simple. Throw all the ingredients in a blender (or mixer) and mix until smooth. Package it in a clean bottle and keep it in the fridge. Your batch is best before the due date of the cream used to make it. We read that the alcohol acts as a preservative for the cream and will keep for longer - possibly even out of the fridge, but I wouldn't risk it.
- 1 Cup Heavy Cream - Whipping or Coffee (remember that this liquor is often diluted when used in drinks so the fact that it's heavy cream isn't the end of the world)
- 1/2 Cup Irish Whiskey - We used Jamesons
- 1/2 Cup Vodka
- 1 Can Condensed, Sweetened Milk (300ml)
- 2 Tbsp Chocolate Syrup - We used Hersheys (sundae syrup in a can)
- 1 Tsp Instant Coffee
- 1/2 Tsp Vanilla Extract (can add this or not - depending on preference)
This was the closest we could get to replicating real Bailey's. And in all honesty - we thought it was better than the real thing! The freshness of the cream and the consistency of it was much more pleasant than the store-bough version.
We tested it out in a couple of different forms:
- Straight up, on the rocks. Pour over ice, add milk and whip cream if you want, and enjoy.
- Added to hot chocolate with a few drops of cardamom extract and topped with whip - so incredibly delicious.
- Folded into a mousse - Easy to prep ahead of time as a dinner party dessert.
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