How I make cream liqueur a la Baileys at home: you need condensed milk, coffee and vodka

Passing by a display case with alcohol in a store, I was always interested in trying Baileys liqueur. Seeing its cost, I only looked, but I could not afford it. My husband knew about my desire, but considered it a “jump” and was in no hurry to please me.

Many years later, my friend and I celebrated our divorce from my husband with this drink. I was able to fulfill my little dream. And then I learned how to cook it myself at home.

I received such a story from a subscriber, Ilona V. I offer it for your consideration.

I decided that I would make liqueurs at home, and not buy

I do not have a steady income, and after the divorce from my husband, life became more difficult. Alcohol in stores is certainly of high quality, but too expensive for me. After thinking and reading recipes from the Internet, I decided to try to make a liquor for myself.

And then it was a matter of chance, a friend was chatting with someone on the phone, and I heard a conversation about alcohol. Having found out what it was about, I bought myself a 5-liter canister of alcohol. For the preparation of liqueurs, alcohol must be diluted with water to the state of vodka.

The main criteria in favor of home-made were:

• naturalness of all products;
• the lowest cost of the finished product;
• a wide choice of what types of drinks to prepare;
• availability of all products and ingredients for liqueurs.

The first experience fell on the Baileys liqueur, I remembered the pleasant creamy chocolate taste, I wanted to reproduce it at home.

liquor ingredients

Going to the nearest supermarket, I immediately found everything I needed to make liquor. And the rest of the products I already had at home.

We need:

1. Vodka 200 gr. (in my case, I diluted the alcohol to 40%);
2. Condensed milk about 380 gr. (this is just the volume of 1 can of purchased condensed milk);
3. “Miracle” chocolate 400 ml. (these are 2 small packs);
4. Instant coffee 2 tsp, (I always have coffee at home, I didn’t have to buy);
5. Vanillin or vanilla sugar (if vanilla sugar, then 1 sachet).

The cooking process is incredibly easy

If you want to get moral pleasure from the cooking process, then:

• beat the condensed milk and vanillin with a blender or mixer;
• add instant coffee and whisk again until all the granules are dissolved;
• pour in the miracle chocolate and continue to beat until the mixture becomes homogeneous;
• Lastly, pour in the vodka and whisk until the alcohol combines with the sweet mass. So you prevent the stratification of the finished liquor.

But if you are too lazy and want to do everything quickly, then just mix everything in one container and beat with a mixer. My personal opinion is that this will not affect the final result in any way.

The result I really liked

The liqueur turned out to be very similar to the real one. It is moderately sweet, I almost do not feel the taste of alcohol. The liqueur smells very pleasant with hints of tiramisu flavor, due to the combination of chocolate and coffee.

I follow the figure, so I decided not to lean on Baileys, because he is very sweet, which means high-calorie. She put the bottle back in the glass cabinet. Yes, yes, I poured my liquor into that bottle that my friend and I drank while celebrating our divorce.

I found another use for this delicious liqueur, for example:

• adding it to morning coffee;
• when baking a cake, I added liquor to the dough or cream;
• Pairs well with a variety of cocktails.

A few tips on ingredients

1. Get high-quality vodka, in order to avoid fake poisoning.
2. Condensed milk must be in accordance with GOST, for the desired consistency of the finished product.
3. It is better to take vanilla instead of vanilla sugar – this way the flavor will be stronger.
4. Coffee will also need high-quality, I had Jacobs.
5. Take miracle chocolate in a small package, it is thicker, it looks like jelly from the cold.

What conclusion did I draw, and will I make such liqueurs again? Of course yes!

Since I got Baileys liqueur, then others will turn out. Without noticing it myself, I spent all my 5 liters of alcohol on making other types of liquors. Now in my closet, flaunts a mini-bar. I collected bottles from friends. All this took about six months. Since I myself don’t drink them much, I treat my guests more, who, when they come to visit me, admire my mini-bar.

I really want to know from those who cooked Baileys at home, and what cooking secrets do you have? Please share your experience!