Bailey's Irish Cream Emergency
That's what I had last night - a Bailey's Irish Cream Emergency! For those who know me, it might sound odd as I rarely drink any adult beverages. My weapon of choice is either diet Coke or tea. But last night, I just had to have a Bailey's. But, alas, there was none in the liquor cupboard. Not even one of those pain in the butt little sample bottles that keep falling out of the cupboard, crashing onto the counter and then onto the floor. Good thing our counters and floor are wood as one has not broken.....yet.
I tossed my curls, stamped my feet and said "Me wants Baileys. NOW!" We're about a 25 minute drive to the closest liquor purveyor, and they are closed on Sundays. And it was about 6:30 pm so everything is closed anyway up here. What's a girl to do? I googled homemade Bailey's recipes and found one that was similar to the recipe I used to make years ago. I changed it somewhat (recipe to follow), and the result was FANTASTIC. The surprising thing was that I had everything in the house to make the Bailey's. That'll never happen again.
So here's the recipe:
2 cups of 10% cream (original recipe called for whipping cream - makes it too rich for me)
300 ml of sweetened condensed milk (original recipe called for 14 ounces, once again too rich)
1 teaspoon of pure vanilla extract (do not use artificial vanilla as it does not taste the same)
2 teaspoons of Fry's cocoa (original recipe called for 2 tablespoons of Hershey's chocolate syrup)
2 teaspoons of instant coffee granules (Maxwell House was the brand I used)
1/2 teaspoon of coconut extract/flavouring
2 eggs (I used Omega 3 eggs in an effort to make this somewhat healthy! I did not use the 4 eggs suggested in the original)
1 cup of Wiser's Rye Whiskey (woohoo!)
Put all these ingredients in a blender, and blend on high for about 1 1/2 to 2 minutes. Pour carefully into a clean and empty Bailey's Irish Cream bottle (40 ouncer) and store in the refrigerator. According to most of the Bailey's recipes this mix should stay good for about 10 days. However, I don't think it's going to last that long. I totalled up the calorie counts for all the ingredients and determined a one ounce serving (that's a joke, you need more than an ounce, don't you?) has 72 calories.
Looking at the original recipe, it seems I made many changes. But good ones. As Mikey says, "Try it, you'll like it." If you don't like it, bring it on over here. I'll like it.
I tossed my curls, stamped my feet and said "Me wants Baileys. NOW!" We're about a 25 minute drive to the closest liquor purveyor, and they are closed on Sundays. And it was about 6:30 pm so everything is closed anyway up here. What's a girl to do? I googled homemade Bailey's recipes and found one that was similar to the recipe I used to make years ago. I changed it somewhat (recipe to follow), and the result was FANTASTIC. The surprising thing was that I had everything in the house to make the Bailey's. That'll never happen again.
So here's the recipe:
2 cups of 10% cream (original recipe called for whipping cream - makes it too rich for me)
300 ml of sweetened condensed milk (original recipe called for 14 ounces, once again too rich)
1 teaspoon of pure vanilla extract (do not use artificial vanilla as it does not taste the same)
2 teaspoons of Fry's cocoa (original recipe called for 2 tablespoons of Hershey's chocolate syrup)
2 teaspoons of instant coffee granules (Maxwell House was the brand I used)
1/2 teaspoon of coconut extract/flavouring
2 eggs (I used Omega 3 eggs in an effort to make this somewhat healthy! I did not use the 4 eggs suggested in the original)
1 cup of Wiser's Rye Whiskey (woohoo!)
Put all these ingredients in a blender, and blend on high for about 1 1/2 to 2 minutes. Pour carefully into a clean and empty Bailey's Irish Cream bottle (40 ouncer) and store in the refrigerator. According to most of the Bailey's recipes this mix should stay good for about 10 days. However, I don't think it's going to last that long. I totalled up the calorie counts for all the ingredients and determined a one ounce serving (that's a joke, you need more than an ounce, don't you?) has 72 calories.
Looking at the original recipe, it seems I made many changes. But good ones. As Mikey says, "Try it, you'll like it." If you don't like it, bring it on over here. I'll like it.
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