Homemade Bailey’s Irish Cream

by Wendy

Rich cream with hints of almond, chocolate, and vanilla steeped in smooth irish whiskey evokes a feeling of sweet comfort.  Long, cold winter evenings call for a soothing way to unwind.  So make a pot of strong freshly ground coffee, whip up some homemade Bailey’s, throw another log on the fire, put on your long johns and pull up your wool socks, it’s time to get comfy.

Homemade Bailey’s Irish Cream

4 fresh hen eggs*

1/2 t. almond extract

1 1/2 t. homemade vanilla extract

2 t. chocolate syrup

2 t. instant coffee granules, or espresso powder

1 c. sweetened condensed milk

1 1/4 c. good irish whiskey, I like Bushmills

1 c. heavy whipping cream

Place all ingredients into blender jar.  Blend on high for approx. 1 min., till well blended.  Pour into mason jars, (won’t quite fit into a quart jar, use a quart and a half, or a quart and a pint/jelly jar).  Store in the back of the refrigerator on a shelf where it is the coldest.  Shake before serving.  Keeps 4-6 weeks in the fridge.  Serve with coffee, or straight up over ice. 

*A note about the recipe:  ALWAYS use fresh, farm raised hen eggs, NOT store-bought!  There are no worries about your eggs if they are fresh and properly handled from the get-go.

As always use the best possible ingredients that your homestead budget will allow. 

….A few quick thoughts….

Homemade Bailey’s can also be enjoyed as a non-alcoholic drink, simply omit the whiskey!  My kids love this for a special treat 🙂

The non-alcoholic version also makes a decadent coffee creamer!

Shared with:

The Barn Hop on The Prairie Homestead