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 Cream – Ingredients

• 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:

https://aseasyasapplepie.com/homemade-baileys-irish-cream/

INGREDIENTS

• 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)

INSTRUCTIONS

• 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.