Cheers To Grace!

Cheers To Grace!

This week was a big week for me. So, I went through Grandma Grace’s tin looking for something appropriate to share for such a big week.

She must have had a big week herself at one point, because I found a recipe for homemade Baileys. Not really a high tea kind of item, but it seemed relevant at the time I was rustling through her tin.

Homemade Bailey’s is always something I’ve wanted to make….a ‘wouldn’t it be nice to make’ kind of bucket list recipe.

So here it is:

Bailey’s Irish CreamIngredients

  • 1 ½ cups of Scotch or Irish Whisky
  • ½ pint (284 ml) thickened cream
  • 1 tin of sweetened condensed mil
  • ** (see note below before trying) *5 eggs
  • ½ Teaspoon Coconut essence
  • Chocolate topping to taste (about ¼ cup)

Best results – use a blender

Bottle and put in fridge for 3 hours.

Now as I was writing this recipe I got a bit concerned about one of the ingredients – the 5 eggs. I’m not really sure about adding raw eggs, I feel pretty certain that I’m not encouraging you to do it, but I wanted to duplicate Grace’s original recipe as she wrote it.

I would definitely not use raw eggs if you are pregnant or making for children. Of course if you are pregnant or a child, you should also not be consuming the alcohol content either, one would assume….

So, I did some research and found another recipe – minus the eggs – for you to try instead of the one above with eggs.

I found it on – Easy as Apple Pie by Elena Tomasi and this is the link and recipe  below:


  • 1 cup (235 ml) heavy cream or half & half
  • 1 14-ounce can (395 ml) sweetened condensed milk
  • 3 tablespoons chocolate syrup
  • 1 teaspoon instant coffee granules
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cup (400 ml) Irish whiskey I used Jameson (Elena did – not me)


  • Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on low speed for 30 seconds.
  • Then add the whiskey with the blender going, at a very slow speed, and give it a whirl for a few more seconds.
  • Transfer the Baileys Irish cream into glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.
  • Shake well before use.
  • Enjoy!

When you have made your Bailey’s, raise your glass with me and make a toast to my amazing Grandmother Grace, as well as Elena Tomasi.

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