inter (yes, even winter in Miami) has a way of making me crave a little sip of Baileys Irish Cream every now and then. But Bobby and I decided not to indulge that tastebud this year – one reason being that we probably wouldn’t finish it before May and then would have one more thing to pack into our already crammed car when we head back to Vermont. Serial movers must be conscious of such things.
Then I found this homemade version and became so intrigued. Would it taste like the real stuff? Could we make it for significantly less money than an actual store-bought bottle? Would it really be that simple to make?
I won’t even keep you waiting in suspense: it’s a big YES to all of those questions. This homemade version like the real thing. And yes, if you just buy cheap whisky instead of going for the gold, you can make this on a budget. And yes, yes, YES this is embarrassingly simple to make.
Here’s what you need for ingredients:
(To make this a tiny bit less indulgent, you could use light cream – I couldn’t find that at the grocery store though.)
Homemade Baileys is a far cry from a health food, but maybe fat free condensed milk can help a little bit?
I’m sure whiskey connoisseurs the world over are cringing…this bottle of whiskey was CHEAP. Like, $7 cheap. If you want to get all fancy, you can use an Irish Whiskey like Jameson’s. Here’s my thinking, though: you’re mixing this in with so many other creamy, sweet ingredients that the true quality of the whiskey isn’t going to shine through. I’m sure some people would debate me on that point, so feel free to use higher quality liquor in yours if the spirit moves you (haha, get it? If the spirit moves you?!?! I’m staying out of China, where wordplay is now illegal.).
I went with decaf, but high-test would obviously work, too.
Just trying to make this as guilt-free as possible with some lite syrup (says the girl who just dumped a whole cup of whipping cream into a blender).
OK. Are you ready for the painfully simple directions on how to artfully blend all of these ingredients together? Buckle up…
Put all of them in a blender. Blend for 30 seconds. That’s it.
Then, bottle it up! Doesn’t this look authentic?!? We will never buy this in the store again.
This recipe made enough to fill up a mason jar and a Grolsch beer bottle that we saved from a restaurant excursion last month.
Word on the street is that this will save for up to two months in the refrigerator. Just give it a shake before you drink some.
Here’s the recipe in easily readable form!
Homemade Baileys Irish Cream, adapted from Cupcake Project
1 cup cream
14 oz. sweetened condensed milk
1 2/3 cup whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla
1. Pour all ingredients in a blender.
2. Blend for about 30 seconds.
3. Pour into mason jar or other tightly sealed container. Keep in the refrigerator for up to two months. Shake before enjoying!
Now if you’ll excuse me, I’m off to enjoy a little shot of creamy goodness.
Sipping some homemade Baileys right now! :)
The one unfortunate part of making these things, is it forces you to confront just how ridiculously decadent they are! They don’t sell cans of sweetened condensed milk in Japan, so I had to squeeze it out of tubes, four of them!!!!
But it is such creamy goodness. Thanks for the winter inspiration!
I like the different experiments with type you’ve been doing too. That’s been really cool to see.
Oh goodness, I don’t even want to THINK about the condensed milk and decadence! I never even knew it could come in a tube! The Japanese have thought of everything. :) I’m definitely saving it for more of a dessert item for those exact reasons. I’m so impressed that you made it so quickly, all while in a foreign country! Hope your friends enjoyed it, too!
Yay!! I can’t wait to try this :)
Anne, I hope it will warm your bones on those chilly/humid Nola days!