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Homemade Baileys

Anyone have a recipe?

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  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. 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.

          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?

              2. This is the version I tried once. Tasted side by side with the real thing, I remember being impressed with how close it came.

                No eggs in this one. Be sure to chill it, pouring it over ice makes it watery.

                1. I just made a batch. Susan's recipe and the one blue room posted are essentially the same.

                  I used half and half instead of light cream.

                  Pretty darned close to the real thing. Pretty darned yummy.
                  I *highly* recommend it.

                  In fact, I might have to make a batch for myself - as tonight's batch are holiday presents...

                  1. I have a bunch of recipes in various books... I haven't had a chance to try any out yet, but I have a bottle of Bushmills on the shelf awaiting its fate. This one is from Top Secret Recipes.

                    1-12 oz can evaporated milk
                    1 c Irish whiskey
                    2/3 c sugar
                    1 Tbsp. chocolate syrup
                    1 tsp vanilla
                    1/2 tsp instant coffee

                    Mix well, store in the fridge, shake before pouring.

                    1. FYI--In these recipes, I've used fat-free 1/2 & 1/2, and it tastes great! Not that you're making it "good for you", because it's still loaded with sugar, the fat-free 1/2 and 1/2 is an option.

                      1. does anyone know if this can be made with soymilk? My dh is a cream-o-phobe and lactose intolerant.... I know it sounds a bit criminal, but I thought I'd ask.

                        2 Replies
                        1. re: cheesehead in recovery

                          You could try but the sweetened condensed milk is pretty key to getting the consistency. I would think vanilla soy or maybe better yet, almond milk might be ok but I don't know what would replace the sweetened condensed milk.

                          1. re: cheesehead in recovery

                            it's been reported to have been made with So Delicious coconut milk (in the dairy case, not the canned stuff) and it turned out well.