I realize homemade Baileys may be too rich or silly for some of you, 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. (This year, they’re getting my holiday gift box!) 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. (I was thinking of holding out on sharing this photo/recipe ’til closer to Christmas, but I’ve gotten too many emails requesting the recipe and it’s going to be cold this weekend; you should make it soon!)
- 4 fresh eggs
- 1/2 tsp. almond extract
- 1 1/2 tsp. vanilla extract
- 2 tsp. chocolate syrup
- 2 tsp. instant coffee granules
- 1 can sweetened condensed milk
- 1 1/4 cup good whiskey
- 1 cup whipping cream
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 recipe makes a quart that keeps 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.