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My wife loves liqueurs, so she is constantly unhappy that I do something exclusively for myself all the time, but I forget about her. And I decided to pamper her and make Baileys (Baileys), a coffee liqueur.
To be honest, I’ve never done this, but I knew it was no more difficult than squeezing out a decent whisky, which I’m good at.
First of all, I looked at what they write about it on the Internet and was surprised. In my opinion, if you mix vodka with condensed milk and instant coffee, then such a drink cannot be called a liquor, and even more so Baileys.
The story was sent by my subscriber Nikolai.
Let’s cook smart
I did not skimp on the ingredients, as my task was to make a delicious liquor, not a cheap one. It is worth noting that Baileys is one of the most expensive liquors that you can make yourself. To prepare 1,5 liters, I needed:
- A can of condensed milk (here it is very important that the condensed milk is of high quality and is viscous, and does not drain like water).
- 1 pack of cream 450 g.
- Instant coffee, can be cheap. I used Jacobs. It took about 2 tablespoons.
- Vanilla sugar – a teaspoon.
- Egg whites – 2 pcs.
It is worth mentioning that I tried without egg whites, but the result was inferior in taste. At the same time, liquor without eggs can be stored for years, and with proteins – no more than three days.
Ingredients
The cooking process
The first thing I did was just mix all the ingredients in a glass from a blender, then put it into a blender and mix everything thoroughly into a homogeneous mass. Next – the most important part of the process, you need to uniformly dissolve the resulting mass in the base.
But to be precise, it is more correct to do the opposite – it is the resulting mixture that serves as the basis, and vodka or moonshine is simply slowly poured into it and mixed thoroughly.
As an alcohol-containing part, I used moonshine distilled from apples. The fortress of the base is 42 °, drove it according to all the canons of the red scheme, adhering to the water ratio 1: 4.
I am sure that the quality of any homemade cocktail or liquor directly depends on the quality of the original product, so this issue must be taken seriously.
If moonshine gives off acetone – in no case should it be used, as for store-bought vodka – then the admixture of technical alcohol is also not uncommon there.
I slowly added the distillate to my mixture and stirred with a regular fork, as it was inconvenient to do this with a blender. But when I poured 1 liter, I mixed it already normally. Next, I just let the liquor brew for 2 hours.
Good liquor is visible even by color
Why is it better to add eggs
I add proteins for two reasons:
- firstly, they give the necessary consistency, like the original product;
- secondly, it determines its taste. With eggs, the liquor is softer and fatter.
The only drawback is the shelf life, but liquor is not vodka, 1,5 liters will not last long, at least for me. as in the house there is a wife and three adult daughters who love to treat themselves to something delicious.
The same applies to cream, someone can do without them, using one condensed milk. But, as for me, this is not the same. Cream makes Baileys (Baileys) fat and enveloping, it is thanks to the cream that the aftertaste lasts for a long time.
As a result – a light, but insanely delicious liquor.
I got Baileys (Baileys) with a strength of 26 °, but this was not felt at all. For myself, I would do it stronger, but since the target audience is women, this is an excellent indicator.
What can be said about the taste is that the coffee could have been put even more, the liquor was more like a classic milk liquor. But in general, my family really liked it, and sometimes I cook it for the holidays to please my beloved women and guests.
Have you tried cooking Baileys (Baileys) for science or prefer not to bother?