Homemade Bailey’s

This recipe originally came from a cook book of recipes collected by a group of retired telephone company employees called The Pioneers.  Of course, I have tampered with the recipe.  Homemade Bailey’s is a bit thinner than real Bailey’s Irish Creme, but I think the company might use a thickener.  Pour into bottles and give away as gifts.  Although most bottles are plastic now, you can still get a few glass ones from salad dressing, etc.  Don’t use plastic because it can affect the taste.  This liqueur must be refrigerated because it contains cream and eggs.

Homemade Bailey’s

1 3/4 c. Irish whiskey (has to be Irish!)

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

1 c. half and half OR whipping cream, depending on how daring you want to be with fat and cholesterol

3 eggs

2 tbsp. dark chocolate syrup

2 tsp. instant coffee (instant espresso works very well)

2 tsp. vanilla

1 tsp. almond extract

Mix all ingredients in a blender until smooth. Store tightly in refrigerator up to one month. Shake well before using. Keep in refrigerator.

NOTE: Because it contains eggs and cream, Homemade Bailey’s MUST be refrigerated.