Author Notes
I realize homemade Baileys may be too rich or too silly for some, but my friends live for a small nip at the holiday season. As guests left my home last year, I sent them packing with hugs and little glass bottles filled with well-chilled homemade Baileys, tied with brown ribbon. When they finally do get out of the cold and into their warm homes, an ice cold glass of this good stuff always warms them up quickly. —eatboutique
Ingredients
-
4
fresh eggs
-
1/2 teaspoon
almond extract
-
1 teaspoon
vanilla extract
-
2 teaspoons
chocolate syrup
-
2 teaspoons
instant coffee granules
-
1
can sweetened condensed milk
-
1 cup
good whiskey
-
1 cup
whipping cream
Directions
-
Blend all ingredients in a blender or in a stand mixer with a whisk attachment (as I did, my blender is on the fritz).
-
Store in the back of your refrigerator, where it’s the coldest. Shake before serving, and serve over a cube of ice. This will keep for 4-6 weeks.
-
Ingredient notes: I always use farm fresh eggs when I'm making something that isn't cooked in some way. I used homemade vanilla extract and a delicious organic chocolate syrup from Trader Joe's. I keep instant coffee in my freezer when I need an instant kick to chocolate goodies, or this recipe; my chosen brand is organic and decaf. Choosing whiskey is a very personal decision, but I use the good stuff. This batch of Baileys had Basil Haden's Bourbon Whiskey in it, but I heartily recommend using a good Irish Whiskey like Bushmills. Mmm.
Eat Boutique is the go-to resource for all things food gifts, including one-of-a-kind, small-batch products and inspirational articles and recipes.
See what other Food52ers are saying.