Baileys Irish cream–Homemade!

Yes… I did it! Baileys at home. And it is awesome :-D

Though it is not anywhere near to making your own liquor (like the wine-making experience, which did not turn out great, btw, I still haven’t been able to finish it or serve it to anyone), this is the closest I got to making an awesome drink.

I obviously did not have access to Irish whiskey, so I had to make do with the Scotch one. I also skipped the chocolate syrup, and added 2 tsps of instant coffee instead.

Recipe Courtesy – Cupcake Project

Ingredients
1 C (or 200ml) light cream (I used Amul cream)
14 oz (or 400 gm) sweetened condensed milk (1 tin of Milkmaid)
2 C whiskey (I used Blender’s Pride)
2 tbsp instant coffee
2 T Hershey's chocolate syrup (optional)
1 t vanilla
1 t almond extract

Instructions
Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. Shake before using.
Apparently, it stays good for upto 2 months.

Since I did not use any chocolate and it was only coffee, this bottle of Baileys tasted very coffee-ish, and was perfect for after-dinner-drink, with some ice cubes. I also added a little more alcohol than what was in the recipe, it had a distinct musky whiskey-ish flavour too.

So when I had this alongside the original Baileys I had , they both looked and tasted similar. Very similar.

And now, am set. No more Baileys from Duty-free. :-)

However, after seeing the amount of cream and condensed milk that goes into this one, I doubt if I will drink it as often as I thought I would.

Even liquor now adheres to the law – the law which says that –

Thou shalt fall out of love with a dish the minute thou learneth to maketh it.

Update: Though I originally posted this post on Nov 26th, I got some great shots of the Liqueur only y’day. There was no way, I was going to let the pics go waste, and hence reposting with slight changes to the recipe and new pics. :)