How to make Baileys Irish Cream

How to make Baileys Irish Cream 

Baileys is surprisingly cheap and easy to make. It also tastes like all your favourite foods have mated and spawned a miracle - So that's a plus.

The version I made is almost identical to the recipe posted by the blogger 'Not Quite Nigella' here.  I've just modified a few small details and added some comments that I hope might be helpful.

So here's what you'll need:

1 teaspoon of instant coffee

2 teaspoons of cocoa powder (or chocolate syrup)

3/4 cup of heavy cream

3/4 cup of milk (either powdered or regular. . . I'll explain why you might want to use powdered milk later)

1 can of sweetened condensed milk (395gm)

1 tablespoon of honey

1 and a 1/2 cups of Scotch Whisky

1 teaspoon of vanilla extract (or essence)

1/4 teaspoon of almond extract (although I imagine you could replace half of the milk with almond milk and get the same effect)

It's grouse. . . 

You will also need these things:

METHOD:

1. Mix the coffee granules, cocoa powder, and 2 tablespoons of cream together in a large bowl. The idea here is to make a sort of creamy chocolate paste. The original recipe said to use a blender. . . but I would advice using a fork instead. When I used our crappy blender it all got caught in the blades and made a mess and cleaning that thing is a real pain and just use a fork ok?

2. Add everything else. To the bowl. 

3. You know that tin of condensed milk you just added to the bowl? I suggest you run your finger around the edge of the tin/hold the tin above your head and catch the drops in your mouth/use a spoon  to get the remaining sticky nectar into your body. This stuff is diabetes in goop form, so naturally it tastes delicious.

IMPORTANT NOTE: I've read that if you add warm alcohol to cold milk you run the risk of everything curdling. I'm not sure about the credibility of this claim but is seems legit enough to be a concern. So either cool your cup and a half of scotch first so everything is cold OR use powdered milk with room temperature water (so that everything is room temperature).

4. Blend the mixture until there is froth. (Froth in the baileys the baileys that is, not your mouth;  Although it will smell so good by now that you may well be frothing also. This is normal.)

3. Pour the mixture into whatever container you have and bung it in a refrigerator. It makes about a litre of Baileys.  Serve by itself of with milk. Either in a glass or 'old greg style' in a shoe.

ENJOY