Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Spirits >
Dec 12, 2006 09:26 PM

Homemade Baileys

Anyone have a recipe?

  1. Click to Upload a photo (10 MB limit)
  1. The original comment has been removed
    1. I was given the recipe 20 years ago. Haven't made it yet!
      3 eggs
      1 cup whipping cream
      1 can condensed sweet milk (Borden's)
      12 oz. scotch
      1 tsp. chocolate extract
      1/2 tsp. vanilla
      1) Beat eggs first with a whisk
      2) add scotch, chocolate and vanilla extracts
      3) slowly add whipped cream
      4) slowly add condensed milk

      4 Replies
      1. re: geekgirl

        I would switch the scotch to Jamesons or Powers maybe. (Irish Whiskey)

        1. re: King of Northern Blvd

          yeah, first I read bialys and then when reading the recipe with tne Scotch in it thinking it needs Irish wiskey.

        2. re: geekgirl

          What do you store it in once you make it so it keeps for a couple of months? TY.

          1. re: nancyv

            I use recycled glass bottles (sterilized) or swing-top bottles like those from Grolsch. Store in fridge.

        3. I guess she didn't mean bialys, eh?

          1 Reply
          1. re: oakjoan

            LOL! I was wondering how they got whiskey in a bialy!

          2. The original comment has been removed
            1. Everyone I give this to loves it. I chose this recipe specifically because it did not have any egg in it, which seemed an odd addition to me.

              HOMEMADE BAILEY's
              1 C. light cream
              14 oz. sweetened condensed milk
              1 & 2/3 c. Irish whiskey (I use Jameson's)
              1 tsp. instant coffee
              2 Tbsp. Hershey's chocolate syrup
              1 tsp. vanilla
              1 tsp. almond extract

              Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly selead container and refrigerate. Will keep for up to 2 months. Shake before using.

              4 Replies
              1. re: Susan627

                I've made a recipe similar to this one three or four times, and each time it has been awesome. I'm partial to Tullamore Dew, but Powers will do in a pinch. I find that using melted milk chocolate - I use cadbury dairy milk w/o melamine :0) - really makes the flavor outstanding, and really avoids the HFCS factor. You have to work to emulsify the chocolate, but it is worth it in my opinion. This stuff is gone by January 1 when given as a christmas gift.

                1. re: Susan627

                  This is the recipe I have used for years. I use espresso powder, skip the almond extract, use home made vanilla extract and home made chocolate syrup (ghirardelli). I think these changes make a significant improvement in the quality. I have been using Tullamore Dew with good results. The home made chocolate syrup also avoids the HFCS.
                  The second bottle I made last week I used cream from the local dairy that is really good but has the milk fat gobs in it. The taste was better but had to try to either blend in or fish out the milk fat.

                  1. re: Susan627

                    I'm not a big Hershey's syrup fan - any other chocolate syrups out there that folks recommend?