If you like Bailey’s Irish Cream as much as I do, you’ll be pleased to have this recipe in your hip pocket. Maybe your recipe box is safer. Forking out the $$ for a bottle of Bailey’s or one of the pseudo-Bailes’s hurts a bit, especially at holiday time when you might choose to offer it to guests.
While this homemade concoction isn’t free, it certainly is more economical than what you would buy. The only ownside is that it won’t keep as long as the commercial bottle would. Did I say that was a downside? I guess that depends on you!
Last year, I made a bread pudding that was flavored with Irish cream. It was great. I should try it with this substitute.
Anyway, give it a try, and you have two weeks to enjoy it all.
“BAILEY’S” IRISH CREAM LIQUEUR
14 oz. can sweetened evaporated milk
1 c. Irish whiskey (or regular whiskey, or Southern Comfort, or Bourbon)
1 T. chocolate syrup (I used Hershey’s)
1 T. vanilla
1 t. instant coffee
1 c. whipping cream (can use coffee cream, not coffee creamer)
1/2 t. coconut extract or 1 t. almond extract
1. Combine all in a blender and blend 1 minute.
2. Transfer to a large container and refrigerate covered for 2 hours.
3. Can be kept refrigerated for 2 weeks.