This easy homemade Bailey's recipe comes together in a snap. It has better flavor than the store bought stuff, and it makes a welcome gift, especially around the holidays.
Easy, flavorful, and not too strong homemade Bailey's recipe.
2 cups (475 ml) whipping cream
2 (300 ml) cans sweetened condensed milk
1.5 cups (355 ml) Canadian whisky
2 teaspoons (10 ml) instant coffee granuals
1 teaspoon (5 ml) ground cinnamon
2 tablespoons (30 ml) cocoa powder
1.5 teaspoons (7 ml) vanilla extract
1 teaspoon (5 ml) almond extract
Combine all ingredients in a blender and blend for 20 seconds or ONLY UNTIL COMBINED. (If you overmix, you will start to whip the cream and end up with little chunks of Bailey's 'butter' in your mix.) Alternatively, you can add all ingredients to a large bowl and whisk until combined.
Pour into sealed jars and store in the the fridge. Gently shake before serving. Keeps up to 2 months in the fridge. If you're unsure, give it a sniff, and you'll know if it's gone off.
Recipe Substitutions and Tips:
1. If you want to reduce the richness or calories, substitute some or all of the heavy cream (whipping cream) for half and half or milk. And/or try using reduced fat sweetened condensed milk. However, I make this as a treat and to give as gifts, so I find the heavy cream is worth it.
2. Original Bailey's uses Irish whisky, but I wanted this homemade Bailey's to have a more local flair, so I used Canadian whisky, specifically Alberta Premium Whisky. It is an inexpensive variety, as I figured the difference would be indiscernible once the mixings were added. If you are (unlike me) a whisky connoisseur, go ahead and use a premium variety.
3. Other homemade Bailey's recipes call for twice as much whisky, but I found them to be waaay too strong. You can add more or less whisky to this recipe to suit your taste. Other recipes also call for chocolate syrup. I went with cocoa powder to reduce the sweetness and add a more authentic chocolate flavor.
4. DO NOT OVER MIX. If you are wondering "why did my homemade bailey's curdle?" Overmixing could be the culprit. You have essentially overwhipped the cream and created tiny chunks of butter. While 'Bailey's Butter' sounds like an interesting idea, it's not the point of this recipe.
(Guess how I know this? Yes-- I curdled my first attempt at this recipe. I wanted to 'really incorporate' all the ingredients. I was able to somewhat save it by straining it through a cheesecloth.)
5. BONUS recipe -- Homemade Mexican Hot Chocolate Bailey's: add an extra tablespoon of cocoa powder, reduce the almond extract to .5 teaspoon, add 1 teaspoon of chili powder and a pinch of cayenne powder. The result is sweet with a bit of heat!
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