Bailey’s Irish Cream is one of our favourite Christmas tipples, and I’ve known for a long time that you can make it at home, but until a few years ago, I’d never made it before. It’s incredibly easy to do, so I now make it every Christmas. This recipe comes from the BBC’s Good Food website.
You will need:
250ml/9fl oz. single cream 1tsp coffee essence 1 tsp vanilla essence
350ml/12fl oz. whiskey 1x 397g/14oz.tin condensed milk
The recipe also suggests 1 tsp almond essence and 3 tsp chocolate sauce, which I omitted: we’re not massive fans of nut flavours, and I think it will be rich enough without the chocolate!
What to do:
- Firstly, sterilise your bottles. Wash them in very hot water, then dry in the oven on a medium heat for 10 to 15 minutes. Leave to cool.
- Add all of the ingredients into a liquidiser and mix on the highest setting for 30 seconds. You can add more coffee and chocolate (if you used it) at this stage.
- Pour into your bottles and refrigerate. It will keep for a few days. Shake well before you drink it.
*NB: Shop-bought Irish cream is 17% proof, whereas this has whiskey, which is 40%. Drink with caution, please!*
Because of the cream and milk in this recipe, the drink doesn’t last as long as bottled Irish cream. If you want to make a few bottles, it’s worth doing one or two at a time – the cream will keep longer in the fridge unopened until you need it. This is incredibly easy to drink, so approach with caution!