Baileys Irish Cream Recipe

[Bushman]

Bailey's Irish Cream
Ingredients
1 cup whiskey
1 (14 oz/414 ml) can sweetened condensed milk
1 cup whipping cream, light cream, or half and half
3-4 small eggs (optional, I usually don't add them)
2 Tablespoons chocolate syrup
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps
1. Assemble the ingredients
2. Measure and pour all of the ingredients into a blender. You can also add an additional teaspoon of coffee granules and vanilla extract.
3. Blend everything together for 30 seconds on high speed. Make sure the mixture is smooth in texture.
4. Store in well sealed bottle.
5. Place bottle in the refrigerator and let chill.

[fizzix]

The wife & I were talking Bailey's clones just yesterday.
Gonna try this recipe, and toss in a couple eggs.
Thanks, Bushman.

[CuWhistle]

This recipe, with slight variation, (no egg) abounds on the internet. I've just made it with a double shot of espresso instead of instant coffee and it's not bad. I'll only use a single shot next time. There are loads of Youtubers telling us that their recipe is better than the real thing, and it is inevitably always essentially a copy of this recipe with minor quantitative variation or using "skim" condensed milk and / or "light" cream for the calorie conscious version.

I've also made the HBS version which is a 250 ml bottle of prepared Syrup and the Still Spirits Top Shelf Cream Liqueur Base mixed with neutral. This tastes OK as well, but the colour was close to pink rather than the expected light brown.

Anyway, I made 2 x 1 litre bottles of the above recipe last night and my wife and I both like it (we like coffee). My SiL doesn't drink coffee, but he loves Chocolate. So, he has requested of me to work out how to make the Bailey's Chocolat Luxe. I'd not heard of it, so I've had a squizz about and it's about 10 years ago they introduced it. Each bottle supposedly contains over 30 g (1 oz) of real Belgian Chocolate. However, there are no "Copycat" recipes I can find.

Before I start experimenting, has anybody here ever played around with this variation of Irish cream? I'm guessing it's just the same thing but with no coffee and extra chocolate. I'm not sure about trying to add real melted chocolate but it might be easier than I think. Maybe a Belgian drinking Hot Chocolate powder will do the trick, or perhaps the Monin Chocolate Syrup used to add chocolate flavour to espresso coffee.

I cheated to make Irish Whiskey from neutral and essence but that's ok in this instance.

[NormandieStill]

I made Punkin's Muck (search T+T for the recipe) which is basically the same thing. Having no chocolate syrup, I melted some Lindt 54% cocoa cooking chocolate into the cream before putting everything together. I had a little deposit at the bottom of the bottle, but nothing unpleasant, and the chocolate flavour carried over at just the right level. I think 50% more chocolate (I'll have to find my notes to see how much I put in) would have made it more obviously chocolately and been a good starting point... but I've never tasted the original so I wouldn't be able to compare.

[CuWhistle]

Thanks. I'll check it out.