On Sunday I had the awesome opportunity to show some DIY cocktail fun with Ted Chen & Carl Bell of NBCLA. One of the recipes that I demoed in honor of the upcoming St. Patrick’s Day was DIY Baileys Irish Cream.
Baileys is good, and seriously better when you make it fresh-have you ever thought about how the conventional one has cream, yet sits on the shelf?? Yeah, that’s a whole lot of stabilizers and artificial preservatives. Everything that you need to make Baileys is at the grocery store so do yourself a favor and make it yourself AND adjust it to however YOU like it!
DIY BAILEYS IRISH CREAM
- 1.5 c Irish whiskey (i used Jameson)
- 1 can of sweetened condensed milk
- 2+T instant coffee (DO NOT ADD WATER)
- 2T vanilla
- 1T unsweetened cocoa powder (i know some use chocolate syrup-do what you have)
- 1t almond extract
- 2-3 T honey
- 1/4 c cream
Please remember with this recipe that you can alter it to whatever you heart desires: don’t have almond extract-don’t use it, you’re a lush?-add more Jameson, like cafine with your buz??-add more coffee…this recipe is what I like (which is honey, coffee and vanilla).
Pour everything together in a quart-sized mason jar and shake. taste and adjust to your liking, shake again and then put in the fridge for a few hours, it will get a little thicker over time and will last about a month in the fridge (maybe more…start smelling it after that).
for those who missed it, here is the segment-i had the best time!
here’s a link too of the segement