DIY Baileys

I’ve been perfecting this recipe for over a year now, and I think this version is really good. It’s so good we need to purposefully NOT make it, otherwise J. and I drink it all at once. Be warned, ABV is about 15% and calories are through the roof.

Ingredients

  • 1 can of sweetened condensed milk
  • 3/4 of the can above filled with cheap whisky1
  • 30 ml shot of weak coffee
  • 3 tsp of 100% cocoa powder2
  • 1 tsp vanilla extract

Instructions

Prepare your weak coffee and while it’s still hot, add the cocoa/chocolate powder and mix well to dissolve. Add all ingredients to a blender: condensed milk, coffee + cocoa, vanilla, and the whisky. I like to use the same can of condensed milk, making sure I only fill it 3/4 of the way with whisky. Now blend on high speed for a couple minutes, then pour into a glass bottle and put in the fridge to cool down for at least 2-3 hours. It should keep for a week, but I wouldn’t know, as it never lasted more than 2 evenings here at home…

  1. Ideally, Irish whisky, but that’s really expensive where I live. Normal Scottish whisky won’t work because of the smoky flavour. My preferred choice is the cheapest Scottish whisky in Spain, Mercadona’s James Webb. Young, subtle flavors, no hints of smoke anywhere and only 6.15€ the 700ml bottle, this is perfect for cooking! ↩︎

  2. I use 100% cocoa powder (which in Spanish and Portuguese is called Cacao) as that’s what I like and have at home. If you want to use “chocolate” powders (like Nesquik, Toddy, O’Boy…), go ahead. ↩︎

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