Like Bailey’s (which is a registered trademark), but the homemade Irish Cream Liqueur version!
My childhood friend, Marie, always says she could brush her teeth in Bailey’s Irish Cream Liqueur, she loves it so much. Everybody does, don’t they? It has a bit of a liquor hit, but for the most part, the Irish whiskey notes sing of vanilla cream laced with a honey spice finish immersed luxuriously in that thick rich viscous velvety cream. Mmmmm….
My sister and her husband made their own years and years ago with fresh eggs. It was more than a labour of love, had a fairly short shelf live, which was not a problem, that was the Christmas nothing got done but drinking the Homemade Bailey’s. It was that delicious.
I haven’t drank alcohol for a loooong time now. Oh, I sip and taste for pairings, and such. I enjoy the tastings where wine and spirits are combined with specific foods to enhance the flavour of each. But, drinking? No. Cannot handle it any more. It just gives me a headache. Yet, I am an ice wine fiend. No headache there. Mind you, it is usually a very small glass after a meal, no?
And when Monica mentioned that she was making homemade Bailey’s in November’s Thermomix Cooking Class in Vancouver, I hounded her for the recipe. I got it. I read it. I thought, noooo. That would be a delicious concoction, but the good old Irish Cream I love doesn’t have half those ingredients in it. So, I went on my usual recipe research. I read. Wrote notes. Made concoctions. Tasted. Woke up the next day wondering where I was! (Kidding!)
And then developed this little concoction of my own. You will see it is similar to many, yet still, different. No coffee in this one. Both syrup and solid chocolate. No eggs. Sweetened condensed milk and heavy cream. Most importantly, a full 750 mL of Jameson Irish Whiskey. That does make a difference. The subtle honey spice particularly comes from there. And that warm hug when you sip it slow.
Always best the next day, as it is thick and lush. There is no hurry. MMmmmm…..
Interestingly, my homemade Advocaat was thicker and more dense. I thought it would be clear to see that placing each on this little saucer, above, but it really is not.
Thermomix Homemade Irish Cream Liqueur
Ingredients
- 25 g dark bittersweet chocolate (Callebault or Valrhona)
- 1 tablespoons pure chocolate syrup (I used Presidents' Choice brand)
- 400 g can sweetened condensed milk (14 ounce can)
- 1 teaspoon vanilla paste or the inside of one vanilla bean
- 1/2 teaspoon almond extract
- 250 ml heavy cream 34-52% Milk Fat
- 350 ml Irish whiskey
Instructions
-
Weigh chocolate in TM bowl; grate 10 seconds on speed 9
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Melt chocolate 5 minutes at 50°C on speed 3 (scrape down sides of bowl)
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Add can of sweetened condensed milk with chocolate syrup to TM bowl: mix for 5 minutes at 50° on speed 3
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Set time for 2 minutes at 50°C on speed 3; through hole in lid, add cream within first 30 seconds
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Weigh whiskey into TM bowl; combine all for 10-15 seconds on speed 2
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Pour into decorative bottles; seal tightly and enjoy!
Recipe Notes
Note: I doubled the recipe, so used 750 mL whisky 🙂
Everyone went nuts.
As I compare this Homemade Irish Cream Liqueur with Bailey’s, I find the colour of Bailey’s is more orange brown while the homemade version is less warm in colour. Yet, that is barely discernible, agree? And the flavour?
First, the alcohol hit is a bit more intense in the homemade version. I had to let mine sit to room temperature. I could have put the Bailey’s in the fridge, but I usually drink it at room temperature. Both Vanja and I preferred the homemade version. It is thicker and luxurious in feel. Interestingly, my taste memory had Bailey’s as a thick liqueur, yet, it is not at all. It is quite thin and “watery” in comparison. The flavour of each is more similar that different, yet there is a difference. If I wasn’t tasting them side by side, I would say the homemade version was “exactly like Bailey’s”, yet it is not. “Much better!” said Vanja and he did a blind taste test. The whiskey you use will make the most significant difference. Jameson is a unique Irish whiskey. Read about why. Use it, and you will be happy you did. The texture of the homemade version is what wins the tasting form me. And, most likely, that I made it myself. Oh, yes, I did! Let’s the bells ring out and the children cry!
Happy Holidays One and All; here’s mud in yer eye!
Very nice Valerie. I’m going to try that too! I really want to try your egg liquor first.I will be doing that over the holidays in my spare time. Yum! Merry Christmas to you and your family.
My girlfriends just told me to add coconut milk – great idea, no?
🙂
V
I am in awe of you! Your boundless energy is amazing! Like you, I hardly drink, but this is another matter altogether. What a treat! and perfect for the holidays.
Joumana,
In awe of ME? Oh my goodness! I am laughing uncontrollably! I love everything about your site and it would be my dream if we could one day cook together.
Hugs and Happy Holiday Season!
Valerie
Hello,
The recipe sounds fantastic and I’d love to try it soon, but I’ve got a question.
In the ingredients section you’ve written 350 mL irish whisky, but in the description you wrote “a full 750 mL of Jameson irish whiskey.”
So is it 350 or 750? Thanks! Can’t wait to try it out.
Sorry, Martin.
I doubled the recipe… so I did use 750 – but the recipe is accurate. I need to go and correct that!
🙂
Valerie
Hi Martin
Yes it is a full 750 ml. Thanks for pointing that out. Have a great day and enjoy!
Monica
Hi Monica,
The recipe is accurate with the 350 mL – I doubled the recipe, so used the entire 750 mL bottle. Make sense? The recipe makes 1 litre with 350 mL whisky – and 2 litres with a full 750 mL whisky.
🙂
V
Hi I was wondering how long it lasts for if I don’t drink it all within a week or two? I’ve made it teice and everyone who tries it loves it!! Thank you for sharing.
Hi Michelle,
As you said, it usually disappears as soon as you make it! Serve it right off the press! It is delicious warm, too. I have had some last 3 months in the fridge.
🙂
Valerie
Excellent recipe, made this today to take to the ski hill, I think I will need to do a second batch. I did sub half whiskey, half spiced rum. Yummy.
I want to go skiing with you, Monika! Lovely hearing from you, today!
A big hug and happy holidays!
Valerie
hi. I have a question about what a TM bowl is? thanks
Greetings, Michael,
A TM bowl is the bowl that the ingredients go into when using the Thermomix. This recipe was developed to be used in the Thermomix (see title). Thermomix is what I call the most versatile kitchen appliance on the planet. Number 1 in over 40 years in small kitchen appliances. Has over 24 modes, features and functions, blue tooth enabled with over 90 000 recipes at your fingertips in your home kitchen. Expensive, but saves so much money over time and excellent for health. Gives me a second set of hands in my kitchen and total control of my food. Not ever tempted to buy convenience foods (when you unwrap and zap, you eat crap, right? haha)
Sad you rated the recipe at 3/5 without making it in a Thermomix. Clearly, you don’t have one, or you’d know what a TMbowl was… so I’m sad you did that, I must admit.
Happy 2021!
Aren’t you glad you asked! HAHAHA
Valerie