Among all cream liqueurs, Irish Baileys is the most popular in the world. Interestingly, almost 43% of all milk produced in Ireland is used to make liquor. Next, we will figure out how to make Baileys at home from vodka, sugar, cream and condensed milk. The recipe is simple, and the whole process takes no more than 20 minutes. It turns out a drink that is difficult to distinguish from the original even to sophisticated connoisseurs.
Baileys – Irish cream liqueur with a strength of 17%, produced by RA Bailey & Co. The main ingredients are whiskey and cream, the exact composition and proportions of the ingredients are kept secret. The drink has been produced since 1974.
In the recipe, we will replace whiskey with store-bought vodka (diluted ethyl alcohol), but if you have good Irish whiskey or real cognac, I advise you to use the alcohol base aged in oak barrels. This will bring home Baileys even closer to the original. Well-cleaned moonshine (distillate) is also suitable, but it is important that there is no characteristic smell of fuselage, which spoils the light creamy aroma.
Attention! Use fresh eggs and cream. Store the finished liquor only in the refrigerator. Failure to follow these rules is fraught with poisoning!
Ingredients:
- vodka (whiskey, cognac) – 0,5 liters;
- condensed milk (regular or boiled) – 1 can (380 grams);
- cream (12-15%) – 0,4 liters;
- instant coffee – 1 tablespoon;
- vanilla sugar – 2 tablespoons;
- egg yolks – 4 pieces.
Homemade Baileys Recipe
1. Beat with a mixer until smooth yolks, vanilla sugar and condensed milk carefully separated from proteins.
Condensed milk can be pre-boiled for 30-40 minutes. It will hardly affect the taste, but the liquor will have a beautiful caramel shade.
2. Add instant coffee to the resulting mixture, then beat again with a mixer. If the granules are large, the coffee may not dissolve completely. Do not worry, this problem will be solved by itself after making vodka (whiskey).
3. Add cream to the mixture, mix until a homogeneous consistency is obtained. Very thick, heavy cream can be lightly thinned with fresh milk.
4. Pour in vodka, mix again.
5. Pour the resulting drink into a bottle, close tightly, refrigerate for 2-3 days to stabilize the taste. Shake every 12 hours.
After aging, you can proceed to the tasting. The original, sweetish taste of homemade Baileys will be appreciated by connoisseurs of liqueurs. Shelf life in a sealed bottle in the refrigerator is 4-6 months. But it is better to make small portions for a specific celebration and drink within a few days after preparation, as the quality may deteriorate over time. Fortress 16-18 degrees.
To return the initial consistency, the Baileys, which has exfoliated during storage, is enough to shake it intensively several times. If it doesn’t help, then the cream or eggs were stale.
Each stage of the preparation of Baileys is described in detail in the video.
