inter (yes, even winter in Miami) has a way of making me crave a little sip of Baileys Irish Cream every now and then. But Bobby and I decided not to indulge that tastebud this year – one reason being that we probably wouldn’t finish it before May and then would have one more thing to pack into our already crammed car when we head back to Vermont. Serial movers must be conscious of such things.
Then I found this homemade version and became so intrigued. Would it taste like the real stuff? Could we make it for significantly less money than an actual store-bought bottle? Would it really be that simple to make?
I won’t even keep you waiting in suspense: it’s a big YES to all of those questions. This homemade version like the real thing. And yes, if you just buy cheap whisky instead of going for the gold, you can make this on a budget. And yes, yes, YES this is embarrassingly simple to make.
Here’s what you need for ingredients:
I’m sure whiskey connoisseurs the world over are cringing…this bottle of whiskey was CHEAP. Like, $7 cheap. If you want to get all fancy, you can use an Irish Whiskey like Jameson’s. Here’s my thinking, though: you’re mixing this in with so many other creamy, sweet ingredients that the true quality of the whiskey isn’t going to shine through. I’m sure some people would debate me on that point, so feel free to use higher quality liquor in yours if the spirit moves you (haha, get it? If the spirit moves you?!?! I’m staying out of China, where wordplay is now illegal.).
Just trying to make this as guilt-free as possible with some lite syrup (says the girl who just dumped a whole cup of whipping cream into a blender).
OK. Are you ready for the painfully simple directions on how to artfully blend all of these ingredients together? Buckle up…
Put all of them in a blender. Blend for 30 seconds. That’s it.
Here’s the recipe in easily readable form!
Homemade Baileys Irish Cream, adapted from Cupcake Project
1 cup cream
14 oz. sweetened condensed milk
1 2/3 cup whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla
1. Pour all ingredients in a blender.
2. Blend for about 30 seconds.
3. Pour into mason jar or other tightly sealed container. Keep in the refrigerator for up to two months. Shake before enjoying!