@@Nutnut804 For a batch that makes 750 ml it doesn't take much. About a teaspoon, but up to a tablespoon depending on what kind of cocoa powder and your own tastes. I'd just start with a teaspoon, taste it, and add a little more if you think it needs it.
If you want longer term stability, you can mix in soy lecithin or egg yolk (lecithin) to stabilize the emulsion between the cream and the alcohol. It should be able to last a few months without separating, as long as you keep it relatively cool, like under 20C, and out of sunlight. You can also use sodium caseinate, which is a sodium based version of casein milk proteins (the milk proteins found in mammal milk). Supposedly caseinate is a stronger emulsifier than the lecithins. As for the weird taste, who knows what caused it. I've noticed it before in cheap coffee creamers though. It can be quite pronounced sometimes.
Hi, in order to increase the product lifetime, do we need to add a conservative or it is just enough with the alcohol concentration over 18° ? thanks for sharing
1 can condensed milk 3 cans evaporated milk 2 teaspoons chocolate syrup 1 teaspoon vanilla extract 1/2 cup brewed coffee ( i save some coffee from my morning pot, stick it in the fridge for this purpose) 1/4 cup or so, irish whiskey. (1/2 cup if you like it strong) Makes the perfect early morning golf drink.
I know this is an old one now, but if you fancy revisiting I might be able to help, in the UK our bottles list ingredients in weight order, and also the nutrition amounts, so we can actually figure out the %fat, %sugar and of course the %alcohol... with those details we can really narrow down what the recipe is, I'm sure this isn't 100% perfect, but it ought to get you much closer than the Internet home recipes. First, the alcohol side probably tastes odd because they don't use much Irish Whisky at all, for the most part they use 93% neutral alcohol, they can use raw dairy cream because 17.5% alcohol and immense amounts of sugar kills anything untoward. They also use mono and diglyceride of fatty acids to help blend the fats and alcohol together, which also improves mouth feel, and sodium citrate to stabilise the acidity: Whipping cream 440g Single Cream 400g Milk Powder 120g Sugar 320g Alcohol @ 93% 320g Irish Whisky @ 40% 90g Maltodextrin120g Cocoa Extracts100g Colouring 150b 20g Emulisifier E471 10g Aciditiy Regulator E331 10g
i used this tonight changed it up a little but amazing reslults 3 cups 6o% munich malt whiskey 1 L 35% cream two 13 oz cans of carnation evaporated milk three tablespoons cholate syrup 4 teaspoons vanilla ext 1.5 tsp almond ext 1 cup white sugar end result is amazing on ice one of the best drinks ever
I used to use similar recipes for getting rid of cheap coarse whiskey: In a half-pint glass put 1/4 pint cheap spirit, 1/4 pint single-cream, 2 teaspoons of demerara sugar and one of instant coffee. Stir until all blended and sugar dissolved. Chill and serve. Do this when these are the only ingredients in the house and the offy is shut. Don't waste a decent whiskey!
Good blend, I will try this one. I have always made my Baileys like this: 1 glass of whiskey 1 glass of caster sugar Leave this for a day or two. Add one 500ml can of condensed milk Add 1 tablespoon spoon of liquid coffee (Camp Coffee). The Camp Coffee can be purchased here in the UK, no idea on other parts of the world sorry. Google it.... I have never added cream due to the life / storage and feeling sick after a full glass... lol My blend is good in a coffee in replace of milk. My mum love that....
If you don't like seeing the film on the glass, just rinse it around with a shot of your spirits that was used to make it, and toss it back. After a few glasses you wont mind the film, it will be your friend, LOL. Using fresh and very strong coffee will always work better, it just thins it down a tiny bit. (I use a cup of strong coffee in a chocolate cake I make.) I knew you'd rethink on the Almond extract, it's a hidden flavor at times that merges the rest. I use to make Almond pancake syrup when I was a kid, that's when I learned some people don't like Almonds. All the more for me.
I just made this a couple hrs ago. Turned out well. I tried another recipe before finding this one. One thing that happened was the cream curdled into small white balls. It didnt affect the flavor just the asthetics. Waiting to see how it goes with this method. Cheers!
I have been making similar recipes for about 30 years. Mine is sweetened condensed milk, whole milk and heavy cream. Then 1 tablespoon of chocolate syrup. Then 1 cup of any middle of the road whisky. The three different milk fats are what makes the taste. You need to shake it before serving but the chocolate syrup helps with that. You don't really need the vanilla. It doesn't add much to this mix.
I use evaporated milk and espresso shots to make mine with the chocolate sauce and vanilla. It takes the sweetness down a notch and has a similar glass appearance like the comercial.
Pro-Tip when filling bottles with a funnel is not to close the bottle with your fingers, preventing air from getting out of the bottle. If you just pull it out a little bit, letting the air pass between the neck of the bottle and the funnel, you'll get a much better filling-experience.
Great video mate. I made a cherry vanilla cream a while back - take out coffee and chocolate, replace whiskey with home made pot stilled cherry spirit and add extra vanilla. It was delicious!
Bailey’s Homemade Mix Low Sugar (Diabetics) 1 Cup Half and Half Crème or Heavy Crème 1 14 ounce can of unsweetened Condensed Milk 2 Table Spoons of Unsweetened Powdered Hershey’s Cocoa 1 Tablespoon Nescafe Instant Coffee Granules 1 tablespoon Vanilla 4/3 cup of Crown Royal Rye Whiskey 4 drops Almond Extract 2 drops of Orange Extract 2 drops of Mint Extract 145 mls of Stevia Sweetner Low in sugar and very much like Bailey’s. Mix everything but whiskey in blender low speed. Then add whiskey and blend. Store in fridge for up to two months. Freeze any extra crème or milk products.
My mom found a recipe for homemade Irish Cream many, many years ago. She would make up a few batches at Christmas. One of the contractors my dad worked with would give everyone a bottle of Crown Royal for Christmas and mom would use it for the Adult Version (she always made some without the whisky for us kids) 😊 Not a bad use for classic CR. I've carried on her tradition of Irish Cream at Christmas. Last year, I whipped up a batch to give out as presents, and it was well received.
Mom's Irish/Whisky Cream 1 can sweetened condensed milk (I only use Eagle Brand, as other versions seem to have a sandy, grit to them that falls out of solution) 2 eggs (I often sub in pasteurized, whole eggs from a carton, as some people arent comfortable consuming raw egg due to salmonella risks) 3/4 cup half & half cream 1 tsp instant coffee (can sub for really strong coffee, but need to be wary of over diluting) 1 tsp coconut extract 1 tsp chocolate milk syrup or powder 1 cup whisky I've used everything from Crown to Writer's Tears. There is something about Irish whiskey that works really well in the flavour profile. Combine all and blend.
I would have used cocoa powder, not chocolate syrup... Then, I would use a very good coffee roast ground up super fine... Then to extract the flavor of the coffee without adding it directly, I would infuse it into the alcohol. This is where the extra fine grind will make it easier to extract in a short period. Then, I would choose a cream from a specific farm, and not a generic store shelf mass produced variety, so I could obtain specific flavor profiles...like my favorite dairy here is a Jersey herd in Strafford, not Holstein like many of the larger operations, and despite having a higher fat content, the cream is actually pretty easy to pour.
I've recently got back to enjoying Amaretto and that's how I found your channel. It struck me as odd to rely so heavily on artificial essences as I've seen on other vids so I enjoyed your take. I'd wonder how macerating dried apricots for a bit and a mix of toasted and raw almonds would work? As to home Baileys I haven't made this since I was an impoverished uni student which was a while ago. The recipe my family used which would have come from some magazine in the 80's. I can't recall the exact measures but 90% confident it was 1 cup whisky, 1 cup cream, can condensed milk, 1-2 eggs, 1/4 tsp coffee 1/4 tsp coconut essence, 2 tbs chocolate. Blend and leave in fridge for a week or two for flavours to meld. I literally was just discussing making Baily's for Christmas with a client yesterday and they said they used an egg too. I think that it cuts down on the sweetness and adds to the creaminess. I'm new to you channel but I suggest you explore Advocat making. Fun Fun. Yum
I've tried this recipe and it works well. Being cheap and making shine I've looked for ways to make the Irish whiskey taste with shine with no success so far. The only down side to this recipe is the high cost of the whiskey. Still it's much cheaper than even the generic Irish cream. As it is I use my shine to make rum which in turn I make a rather tame cold brewed coffee drink. Goes down great chilled with a little milk. Thanks for the vid.
Hi I don't know how to properly write this in English but i will try. How are you overcome problem with separating ingredients in a final product after some time. Because original cream is all the time one liquid and home made will separate and you need to shake it ?? What to add to fix this problem ??
Real espresso made from good coffee not that Starbucks crap. Strain it to remove the milk fat clumps. Leave it for a few days in the fridge and mix it daily. I usually make it with homemade condensed milk (a bit hard to find a comerciall one around these parts).
i have a small batch of shine (900ml) that needs a bit of polishing as it has taken on a little stringent harsh bitterness and im wondering how much active coal should i put in it? i would like to have it sitting in the shine ,i have done this before but usually it may take several days,weeks or a month but im hoping it will smooth it out after one day so i dont know how much i need to add or if adding more than normal helps speed up the process as im rushed for time,, i have about 1/2 lb to work with,,it's for a banana shine i made so im hoping the polishing will only take away the bitter harshness and not too much of the sweetness or aroma and flavor
I would use evaporated milk instead of condensed milk… can always add sugar of choice afterwards. Also, might try using creams instead of regular cream.
was watching the vid, it cut from the can opener not working to the jamisons open so I am guessing added and talking of the coffee also not seen being added
Crazy though how once you put words to a particular taste in something you can't go back to not noticing it. After realising that sports drinks are just as salty as they are sugary, I actually couldn't get it down without being sick. You leave my Bailey's alone! I don't want this metallic soap nonsense, haha. (Matt's right, bit of ice cold milk makes it perfect). Awesome video, very glad I found your channel!
Hi buddy I live in Prince George B.C Canada and when i make home made Bailies of coffee cream i take the cheapest booze at the time, last batch was a bottle of cinnamin vodca, 750ml , one litre of 10% cream, chocolate syrup, instant coffee. So i pour aprox 1 1/2 cups of cream in measuring cup and warm up in micro wave so that instant coffee mixes well, i use 4 large heaping table spoons of instant coffee stir into warm cream then pour this along with rest of cream whole bottle of booze, 3rdish cup of chocolate syrup, blend on lowest setting and thats it. I have also used 18% which is nice. I tried 30% cream and it s then like yours turned out too creamy. So 1 bottle of Booze, i litre {quart] Cream, coffee and chocolate to taste and thats it , PS not to sweet then
What I really want to know is Bailey’s process for making Irish Cream. That would be impressive. I’ve tried all the recipes, and that was fun but ultimately anticlimactic.
I use unsweetened cocoa powder and evaporated milk instead of cream. It's not as thick, but I like the overall result better. I'll have to try it with almond extract, though.
bought a bottle baileys last month, it was cr@p, somethings been changed, i dont add milk and i didn't even get the warm whisky sensation in my throat. made some a few years ago with half black douglas and half canadian club, worked well, beautiful stuff.
I love your videos big fan is there any mash recipes to make alcohol with almost no flavor the wife enjoys mixed drinks looking for something that can be hidden
Here's a recipe I concocted. It went over pretty well. I call it "French Vanilla Cappucino cream". LOL or whatever flavor you choose. 8 packets of Nescafe instant cappuccino 2 cups Neutral spirits or Vodka 2 cups simple syrup 2 cups of International Foods flavored coffee cream I have used French Vanilla, Hazelnut and the Irish cream flavors but have not tried the Butter Pecan You may want to add more spirits or less syrup. It is better the next day or a few days later and of course you want to keep it in the fridge. I've also made Kahlua which everyone preferred over store bought. I found the real stuff was sweeter and naturally it was lower ABV, significantly.
Been making mine for 20+ years from a book recipe that uses eggs but no coffee or almond extract. the rest of ingredients the same at different levels. If you use lite cream, you get a thinner texture as opposed to what they mentioned in video about being thick.
Holy cow, you obviously haven't had Covid Jesse! You chose the wrong tester! My wife was a super duper super taster before we all got "the plague", but still hasn't gotten back her tastes and smells after a year. Mine has mostly recovered, but I can't distinguish certain nuances like I used to - my brain perceives some things wrong. It's a really weird disease and it's hard to explain if you haven't had it. Even when you start getting back your senses there are gaps. On another note, that looks darn tasty and I will give it a shot. I would think it's thinner too because Baileys doesn't use full cream, but more of a half and half. Thanks for another great video!
For better results, you should add some whisky. You didn't add any in first blending up to 2:47. Tilt the funnel to hasten pouring. You're blocking the air from escaping as the liquid fills the space.
A thought if you get back to this for the holidays. I bought a small batch of split vanilla beans online for booze experimentation. CAUTION: a little goes a LONG way. But perhaps steep half a been in hot freshly brewed coffee. You can taste test the coffee until the vanilla level is where you want.
Nice, i made it (roughly) straight away. Used cacoa powder instead of the syrup, Used unsweetened condensed milk so i added some erythritol to compensate. Also used actual espresso. And jameson caskmates since the law said i can't distill my own *wink* *raises eyebrows twice* *edit how long does this stuff last in the fridge anyway?
Unsweetened milk here is Evaporated milk! Condensed milk means sweetened milk! In America. Using cream would be much BETTER and then just a few spoons of sugar not sweetened milk at all.
See if you can locate Jamaican mountain peak instant coffee. It is unlike any other instant in the world. Close to Blue Mountain Coffee flavor in an instant that surprised me. Cheers
Ditch he chocolate syrup and the almond but add a teaspoon of coffee diluted in a touch of water or some espresso. For he rest I use a tin of condensed milk, a tub of cream (same qty as CM) and a cup of brandy or a touch more for some added punch.
Better still. 1 cup of good whisky, 1 can of ideal milk, 1 can of sweetened condensed milk, 1 heaped teaspoon of strong coffee granules. Mix a little hot water to dissolve the coffee granules then add everything together and mix well. Place in an empty decanter and refrigerate. Serve with ice. Delicious. Yummy.
1cup whisky,1can condensed milk,1cup cream. Bit of vanilla and chocalate syrup. One recipe adds 3 eggs, but maybe not necessary. You can substitute some things, but basically its a booze milkshake.
Great video mate! A clarification if you would - obviously the first alcohol used was Jameson, but was the 2nd stronger alternative alcohol used in your recipe? Thanks and cheers from Seattle!
Its called UJSSM. Its a home distillers recipe that uses a sugar wash flavoured with real corn. Rather than converting the starch from the corn into sugar. I have some videos about how to make it :)
I really enjoyed watching this.....Don't take this wrong....But your communication style and actions reminds me of a GOOD Ol'Joe to talk and work with. Yea...this is a good channel to watch.
I'm thinking it would be more a UHT milk as then it would not be as thick, i have to wonder what the price difference would be when making your own compared to the bought bottled one. Bailys is like $35.00 Aus & Kilkenny cream is $18.00 Aus for 700ml
Always enjoy your videos Jesse! After seeing this, I'm wondering what a cold brew coffee wine would be like if distilled.... I've not found a decent coffee spirit yet. Coffee beer, yes, but not spirits.
I used to work for Diageo that make Baileys and it is made with vodka not whiskey. The 'Irish' is just pure marketing! That is why he is tasting a smoother alcohol character.
Great work on this video. You've inspired me to give this a go but with coconut milk to replace the dairy. It'll be interesting to see how the homemade stuff keeps without an emulsifier. Nothing a good shake won't fix I guess. Cheers
I've made my own Bailey's a few times, using the Todd Wilbur recipe (from his book secret recipes), it tastes exactly the same as shop bought, I've also tried it with Bells Whiskey instead of Jameson, in my opinion it's nowhere near as good, in the UK Jameson's is about £30 for a litre, you get exactly 3 litres of Bailey's from one bottle. In the recipe, instant coffee = 1 Teaspoon
How interesting to see you use almond extract, and down below others use vanilla. I've only used coconut extract. I know, it sounds strange but it works. I can't remember how I used....it might have been as little at 1/4 tsp.
Worse in Australia, we're not allowed to make spirits without a license. But we can own the equipment provided we're only making distilled water or oils.
We're allowed to brew and give it away, I bet we could accept a Koha (donation) bit we can't sell it. I saw some gingerbeer being recalled at the stupidmarket because it has alcohol in it.. but it wasn't stated on the label..
4 роки тому
1:39 what was the powder you added before the vanilla bean extract?
It's better if you soak actual coffee beans in the whiskey for a few weeks. The soak is absolutely essential. You just can't make decent Irish cream without it, and dumping esspresso in it comes no where close to making up for not soaking coffee beans. I usually make it about a month ahead of when I plan on using it so the whiskey really has a chance to pull that flavor out of the beans. Also, use a Mexican vanilla, and not that store bought crap. It tastes completely different and much better. You don't need any chocolate for making Irish cream at all. Soak the beans long enough, and it'll already have plenty of that flavor. Cut the cream with milk or use half and half. You shouldn't make it with pure cream as it gets too thick. We've been making Irish cream in my family every year for the cold months going back as far as I can remember. It's pretty much the default creamer in my coffee every single day when it's cold outside. We've got making it down to a science.
I love Baileys. My mom who will b 75 in 2 months, who doesn't drink, found out she loves Baileys but it has to have like 3x the amount Iof ice then normal. It is funny cuz she is such against drinking but loves a glass of Baileys once every few months. Lol. Baileys is really good
Great vid man. I made this years ago. I mexed it one part baileys 3 parts milk. Dangerous lol. I wonder if I store this in the freezer how long before it spoils?
I made the first recipe but replaced half of the condensed milk with dulce de leche. That gave it a touch of caramel, and it came out incredible.
I've always made it with straight up cocoa powder rather than a chocolate syrup, which will add a nice bitterness rather than adding to the sweetness.
Cool!
Funny thing... that was my first thought when he busted out the chocolate syrup.
I wonder if adding a splash of club soda would open it up a bit?
How much cocoa powder
@@Nutnut804 For a batch that makes 750 ml it doesn't take much. About a teaspoon, but up to a tablespoon depending on what kind of cocoa powder and your own tastes. I'd just start with a teaspoon, taste it, and add a little more if you think it needs it.
If you want longer term stability, you can mix in soy lecithin or egg yolk (lecithin) to stabilize the emulsion between the cream and the alcohol. It should be able to last a few months without separating, as long as you keep it relatively cool, like under 20C, and out of sunlight. You can also use sodium caseinate, which is a sodium based version of casein milk proteins (the milk proteins found in mammal milk). Supposedly caseinate is a stronger emulsifier than the lecithins.
As for the weird taste, who knows what caused it. I've noticed it before in cheap coffee creamers though. It can be quite pronounced sometimes.
Hi, in order to increase the product lifetime, do we need to add a conservative or it is just enough with the alcohol concentration over 18° ? thanks for sharing
@@pulquepachita alcohol > 18% will definately preserve from microorganisms
1 can condensed milk
3 cans evaporated milk
2 teaspoons chocolate syrup
1 teaspoon vanilla extract
1/2 cup brewed coffee ( i save some coffee from my morning pot, stick it in the fridge for this purpose)
1/4 cup or so, irish whiskey. (1/2 cup if you like it strong)
Makes the perfect early morning golf drink.
bailey's always tastes best on ice to me. the ice keeps it cool, while slowly diluting it as you drink. it's just too thick on its own.
milk shake using vanilla ice cream and baileys instead of milk is always welcome on hot summers day!
Do you daily use large amount of ice for the drink??
Dilute it with brandy! (Or Whisky) And one cube of ice (or it slows you down!) Lol 😉👍👌💪😎🏴🇬🇧🤣😂
I add more booze 🤣
I know this is an old one now, but if you fancy revisiting I might be able to help, in the UK our bottles list ingredients in weight order, and also the nutrition amounts, so we can actually figure out the %fat, %sugar and of course the %alcohol... with those details we can really narrow down what the recipe is, I'm sure this isn't 100% perfect, but it ought to get you much closer than the Internet home recipes. First, the alcohol side probably tastes odd because they don't use much Irish Whisky at all, for the most part they use 93% neutral alcohol, they can use raw dairy cream because 17.5% alcohol and immense amounts of sugar kills anything untoward. They also use mono and diglyceride of fatty acids to help blend the fats and alcohol together, which also improves mouth feel, and sodium citrate to stabilise the acidity:
Whipping cream 440g
Single Cream 400g
Milk Powder 120g
Sugar 320g
Alcohol @ 93% 320g
Irish Whisky @ 40% 90g
Maltodextrin120g
Cocoa Extracts100g
Colouring 150b 20g
Emulisifier E471 10g
Aciditiy Regulator E331 10g
i used this tonight changed it up a little but amazing reslults
3 cups 6o% munich malt whiskey
1 L 35% cream
two 13 oz cans of carnation evaporated milk
three tablespoons cholate syrup
4 teaspoons vanilla ext
1.5 tsp almond ext
1 cup white sugar
end result is amazing on ice one of the best drinks ever
I used to use similar recipes for getting rid of cheap coarse whiskey: In a half-pint glass put 1/4 pint cheap spirit, 1/4 pint single-cream, 2 teaspoons of demerara sugar and one of instant coffee. Stir until all blended and sugar dissolved. Chill and serve. Do this when these are the only ingredients in the house and the offy is shut. Don't waste a decent whiskey!
Great recipe, going to try espresso. I got lazy and gave coffee condensed a try and it worked, I added an egg york.
Good blend, I will try this one. I have always made my Baileys like this:
1 glass of whiskey
1 glass of caster sugar
Leave this for a day or two.
Add one 500ml can of condensed milk
Add 1 tablespoon spoon of liquid coffee (Camp Coffee).
The Camp Coffee can be purchased here in the UK, no idea on other parts of the world sorry. Google it....
I have never added cream due to the life / storage and feeling sick after a full glass... lol
My blend is good in a coffee in replace of milk. My mum love that....
Sounds yum to me!
Good man Keith 👍
Just found you and Breaded & Bored. I'll probably never make any of these myself but I sure enjoy watching how it's done!
Welcome then mate :)
It's pretty common to use almond extract along with vanilla in baking, too.
If you don't like seeing the film on the glass, just rinse it around with a shot of your spirits that was used to make it, and toss it back. After a few glasses you wont mind the film, it will be your friend, LOL. Using fresh and very strong coffee will always work better, it just thins it down a tiny bit. (I use a cup of strong coffee in a chocolate cake I make.) I knew you'd rethink on the Almond extract, it's a hidden flavor at times that merges the rest. I use to make Almond pancake syrup when I was a kid, that's when I learned some people don't like Almonds. All the more for me.
I make my own cream and condensed milk (without sugar) at work.
And I love Irish whiskey... Thanks for inspiring me!
I just made this a couple hrs ago. Turned out well. I tried another recipe before finding this one. One thing that happened was the cream curdled into small white balls. It didnt affect the flavor just the asthetics. Waiting to see how it goes with this method. Cheers!
I have been making similar recipes for about 30 years. Mine is sweetened condensed milk, whole milk and heavy cream. Then 1 tablespoon of chocolate syrup. Then 1 cup of any middle of the road whisky. The three different milk fats are what makes the taste. You need to shake it before serving but the chocolate syrup helps with that. You don't really need the vanilla. It doesn't add much to this mix.
I use evaporated milk and espresso shots to make mine with the chocolate sauce and vanilla.
It takes the sweetness down a notch and has a similar glass appearance like the comercial.
Pro-Tip when filling bottles with a funnel is not to close the bottle with your fingers, preventing air from getting out of the bottle.
If you just pull it out a little bit, letting the air pass between the neck of the bottle and the funnel, you'll get a much better filling-experience.
Great video mate. I made a cherry vanilla cream a while back - take out coffee and chocolate, replace whiskey with home made pot stilled cherry spirit and add extra vanilla. It was delicious!
oh . . .. wow . . . .yum!
I am a muslim so I don't drink but I enjoy your videos. I watch while sipping on my home made juices.
Awesome man. Yeah sometimes its fun to geek out on something even if you dont actually do it yourself right?
and you have a way to keep someone totally irrelevant like me interested. props to you
Bailey’s Homemade Mix Low Sugar (Diabetics)
1 Cup Half and Half Crème or Heavy Crème
1 14 ounce can of unsweetened Condensed Milk
2 Table Spoons of Unsweetened Powdered Hershey’s Cocoa
1 Tablespoon Nescafe Instant Coffee Granules
1 tablespoon Vanilla
4/3 cup of Crown Royal Rye Whiskey
4 drops Almond Extract
2 drops of Orange Extract
2 drops of Mint Extract
145 mls of Stevia Sweetner
Low in sugar and very much like Bailey’s.
Mix everything but whiskey in blender low speed.
Then add whiskey and blend. Store in fridge for up to two months.
Freeze any extra crème or milk products.
Confused. When did you add the coffee and jameson for the first one?
Microphone attached to your neck was spot on! I can hear every gulp. Nailed it bru!
My mom found a recipe for homemade Irish Cream many, many years ago. She would make up a few batches at Christmas.
One of the contractors my dad worked with would give everyone a bottle of Crown Royal for Christmas and mom would use it for the Adult Version (she always made some without the whisky for us kids) 😊 Not a bad use for classic CR.
I've carried on her tradition of Irish Cream at Christmas.
Last year, I whipped up a batch to give out as presents, and it was well received.
Mom's Irish/Whisky Cream
1 can sweetened condensed milk (I only use Eagle Brand, as other versions seem to have a sandy, grit to them that falls out of solution)
2 eggs (I often sub in pasteurized, whole eggs from a carton, as some people arent comfortable consuming raw egg due to salmonella risks)
3/4 cup half & half cream
1 tsp instant coffee (can sub for really strong coffee, but need to be wary of over diluting)
1 tsp coconut extract
1 tsp chocolate milk syrup or powder
1 cup whisky
I've used everything from Crown to Writer's Tears. There is something about Irish whiskey that works really well in the flavour profile.
Combine all and blend.
I'll give this a try
This is awesome! Always wanted a solid Bailey's recipe. Also, really looking forward to the brewing/distilling stuff:-)
Cheers mate 🥃. Yeah I think that would be cool, dude knows his way around a mash tun!
Yes! Try next time using cocoa powder (unsweetened) instead of the Hershey’s chocolate syrup, I think you will love it!
Awesome recipe the second one. .. I made and it was lovely.. Everyone loved it and want your recipe.. Thanks
The way he hated vanilla & ended up adding all the vanilla is what absolutely made the video for me
I would have used cocoa powder, not chocolate syrup...
Then, I would use a very good coffee roast ground up super fine...
Then to extract the flavor of the coffee without adding it directly, I would infuse it into the alcohol. This is where the extra fine grind will make it easier to extract in a short period.
Then, I would choose a cream from a specific farm, and not a generic store shelf mass produced variety, so I could obtain specific flavor profiles...like my favorite dairy here is a Jersey herd in Strafford, not Holstein like many of the larger operations, and despite having a higher fat content, the cream is actually pretty easy to pour.
I've recently got back to enjoying Amaretto and that's how I found your channel. It struck me as odd to rely so heavily on artificial essences as I've seen on other vids so I enjoyed your take. I'd wonder how macerating dried apricots for a bit and a mix of toasted and raw almonds would work?
As to home Baileys I haven't made this since I was an impoverished uni student which was a while ago. The recipe my family used which would have come from some magazine in the 80's. I can't recall the exact measures but 90% confident it was 1 cup whisky, 1 cup cream, can condensed milk, 1-2 eggs, 1/4 tsp coffee 1/4 tsp coconut essence, 2 tbs chocolate. Blend and leave in fridge for a week or two for flavours to meld.
I literally was just discussing making Baily's for Christmas with a client yesterday and they said they used an egg too. I think that it cuts down on the sweetness and adds to the creaminess.
I'm new to you channel but I suggest you explore Advocat making. Fun Fun. Yum
Hmmmmm, ok you may have sold me on the egg! Will need to give it a go next time.
Please if you can try the Jamaican rum cream by Wray and Nephew. I was a Bailey's lover but I'm hooked on this.
Hmmmm that sounds yum!
I've tried this recipe and it works well. Being cheap and making shine I've looked for ways to make the Irish whiskey taste with shine with no success so far. The only down side to this recipe is the high cost of the whiskey. Still it's much cheaper than even the generic Irish cream. As it is I use my shine to make rum which in turn I make a rather tame cold brewed coffee drink. Goes down great chilled with a little milk. Thanks for the vid.
Try vodka instead of whiskey
Hi I don't know how to properly write this in English but i will try. How are you overcome problem with separating ingredients in a final product after some time. Because original cream is all the time one liquid and home made will separate and you need to shake it ?? What to add to fix this problem ??
Found this old video and appreciate what you do thx
Thanks for this!!! I'm gonna use Redbreast Irish whisky and call it Breast Milk!!!
Might have to try this using Jameson Cold brew.
Yeaha nice!
Real espresso made from good coffee not that Starbucks crap. Strain it to remove the milk fat clumps. Leave it for a few days in the fridge and mix it daily. I usually make it with homemade condensed milk (a bit hard to find a comerciall one around these parts).
i have a small batch of shine (900ml) that needs a bit of polishing as it has taken on a little stringent harsh bitterness and im wondering how much active coal should i put in it? i would like to have it sitting in the shine ,i have done this before but usually it may take several days,weeks or a month but im hoping it will smooth it out after one day so i dont know how much i need to add or if adding more than normal helps speed up the process as im rushed for time,, i have about 1/2 lb to work with,,it's for a banana shine i made so im hoping the polishing will only take away the bitter harshness and not too much of the sweetness or aroma and flavor
I would think one of your aged rums would pair better in this recipe. Might be worth a try. Great video.
I do make the "Internet recipe" with my own aged rum (without the almond essence) and its fantastic.
I always thought Its was just coffee carnation milk or cream and whisky,I can't drink it being diabetic but ideal Xmas presents great video guys
I would use evaporated milk instead of condensed milk… can always add sugar of choice afterwards. Also, might try using creams instead of regular cream.
was watching the vid, it cut from the can opener not working to the jamisons open so I am guessing added and talking of the coffee also not seen being added
How did you get your whiskey spirit to taste like coffee/chocolate
How close to Auckland? Thinking about a December trip.
Crazy though how once you put words to a particular taste in something you can't go back to not noticing it. After realising that sports drinks are just as salty as they are sugary, I actually couldn't get it down without being sick. You leave my Bailey's alone! I don't want this metallic soap nonsense, haha. (Matt's right, bit of ice cold milk makes it perfect).
Awesome video, very glad I found your channel!
How do you keep the dairy from clumping up?
Hi buddy I live in Prince George B.C Canada and when i make home made Bailies of coffee cream i take the cheapest booze at the time, last batch was a bottle of cinnamin vodca, 750ml , one litre of 10% cream, chocolate syrup, instant coffee. So i pour aprox 1 1/2 cups of cream in measuring cup and warm up in micro wave so that instant coffee mixes well, i use 4 large heaping table spoons of instant coffee stir into warm cream then pour this along with rest of cream whole bottle of booze, 3rdish cup of chocolate syrup, blend on lowest setting and thats it. I have also used 18% which is nice. I tried 30% cream and it s then like yours turned out too creamy. So 1 bottle of Booze, i litre {quart] Cream, coffee and chocolate to taste and thats it , PS not to sweet then
Yeah cool man. I definitly want to play with a thinner batch. Although I am actually starting to quite like it thick haha
Nice vid. I wonder if UHT cream and milk combo could make it a bit thinner and a touch more shelf stable?
The shelf stable thing is really interesting to me. The thickness is actually kinda tasty.
No, uht is shite, there's not much call for that (father Ted)
What I really want to know is Bailey’s process for making Irish Cream. That would be impressive. I’ve tried all the recipes, and that was fun but ultimately anticlimactic.
I use unsweetened cocoa powder and evaporated milk instead of cream. It's not as thick, but I like the overall result better. I'll have to try it with almond extract, though.
bought a bottle baileys last month, it was cr@p, somethings been changed, i dont add milk and i didn't even get the warm whisky sensation in my throat.
made some a few years ago with half black douglas and half canadian club, worked well, beautiful stuff.
I love your videos big fan is there any mash recipes to make alcohol with almost no flavor the wife enjoys mixed drinks looking for something that can be hidden
Can i use chocolate powder if I don't have syrup one?
My Irish cream recipe also has an egg in it which really adds some silky smoothness to the texture.
Ah nice man. I could see that being awesome for sure.
With raw eggs and no vanilly or almond extract added it was spot on the original taste and texture for me...
Here's a recipe I concocted. It went over pretty well.
I call it "French Vanilla Cappucino cream". LOL or whatever flavor you choose.
8 packets of Nescafe instant cappuccino
2 cups Neutral spirits or Vodka
2 cups simple syrup
2 cups of International Foods flavored coffee cream
I have used French Vanilla, Hazelnut and the Irish cream flavors but have not tried the Butter Pecan
You may want to add more spirits or less syrup. It is better the next day or a few days later and of course
you want to keep it in the fridge. I've also made Kahlua which everyone preferred over store bought. I found the real stuff was sweeter and naturally it was lower ABV, significantly.
Hi loving your mix can you please send me dat recipes thanks you 👏
I also agree that Baileys has something kinda strong and almost unpleasant when you drink it on its own, that's why I often mix it with coffee or milk
Wrong Bailey's straight up is the best, it's already sweet as nectar with that flavor of whiskey
I love Bailey's and plan to try your recipe. Do you refrigerate it or not, and for how long can it be stored?
Definitely keep it in the fridge. And it didnt last that long haha
I love Baileys mixed with Hot Coffee 💜
Try it in hot chocolate, very indulgent. You’ll thank me later 😉👍
Could this be made with a corn based clear distilled spirit as the liquor? If so can you use to high of a proof?
Been making mine for 20+ years from a book recipe that uses eggs but no coffee or almond extract. the rest of ingredients the same at different levels. If you use lite cream, you get a thinner texture as opposed to what they mentioned in video about being thick.
Holy cow, you obviously haven't had Covid Jesse! You chose the wrong tester! My wife was a super duper super taster before we all got "the plague", but still hasn't gotten back her tastes and smells after a year. Mine has mostly recovered, but I can't distinguish certain nuances like I used to - my brain perceives some things wrong. It's a really weird disease and it's hard to explain if you haven't had it. Even when you start getting back your senses there are gaps.
On another note, that looks darn tasty and I will give it a shot. I would think it's thinner too because Baileys doesn't use full cream, but more of a half and half.
Thanks for another great video!
For better results, you should add some whisky. You didn't add any in first blending up to 2:47. Tilt the funnel to hasten pouring. You're blocking the air from escaping as the liquid fills the space.
A thought if you get back to this for the holidays. I bought a small batch of split vanilla beans online for booze experimentation.
CAUTION: a little goes a LONG way.
But perhaps steep half a been in hot freshly brewed coffee. You can taste test the coffee until the vanilla level is where you want.
nice...wonder if you used half and half cream if it would be a little less thick ?
@Timmy Morgan well he was asking and talking that it was too thick etc jackass lol
Nice, i made it (roughly) straight away. Used cacoa powder instead of the syrup, Used unsweetened condensed milk so i added some erythritol to compensate. Also used actual espresso. And jameson caskmates since the law said i can't distill my own *wink* *raises eyebrows twice* *edit how long does this stuff last in the fridge anyway?
That sounds, greeeeaattttt. (Said Tony, the tiger)
Unsweetened milk here is Evaporated milk! Condensed milk means sweetened milk! In America. Using cream would be much BETTER and then just a few spoons of sugar not sweetened milk at all.
See if you can locate Jamaican mountain peak instant coffee. It is unlike any other instant in the world. Close to Blue Mountain Coffee flavor in an instant that surprised me. Cheers
Ditch he chocolate syrup and the almond but add a teaspoon of coffee diluted in a touch of water or some espresso. For he rest I use a tin of condensed milk, a tub of cream (same qty as CM) and a cup of brandy or a touch more for some added punch.
Better still. 1 cup of good whisky, 1 can of ideal milk, 1 can of sweetened condensed milk, 1 heaped teaspoon of strong coffee granules. Mix a little hot water to dissolve the coffee granules then add everything together and mix well. Place in an empty decanter and refrigerate. Serve with ice. Delicious. Yummy.
Can you please make biscotti flavour please? 😊😊
1cup whisky,1can condensed milk,1cup cream. Bit of vanilla and chocalate syrup. One recipe adds 3 eggs, but maybe not necessary. You can substitute some things, but basically its a booze milkshake.
Great video mate! A clarification if you would - obviously the first alcohol used was Jameson, but was the 2nd stronger alternative alcohol used in your recipe? Thanks and cheers from Seattle!
Its called UJSSM. Its a home distillers recipe that uses a sugar wash flavoured with real corn. Rather than converting the starch from the corn into sugar. I have some videos about how to make it :)
I really enjoyed watching this.....Don't take this wrong....But your communication style and actions reminds me of a GOOD Ol'Joe to talk and work with. Yea...this is a good channel to watch.
How long does everyone reckon it'll last for.
With the cream
do i have to use jamersons wisky or can you use any wisky
Thank you for the recipe! :)
I enjoyed you guys putting this video together. I think I'm making this tonight!
Awesome get stuck in!
@@StillIt it was yummy I'll tag on Instagram!
I'm thinking it would be more a UHT milk as then it would not be as thick, i have to wonder what the price difference would be when making your own compared to the bought bottled one. Bailys is like $35.00 Aus & Kilkenny cream is $18.00 Aus for 700ml
Hell no this is how you summon Old Gregg.
white russian has been my go to drink lately,,easy to make,,,but i made a baileys one time and the family loved it ,used my own shine too
Can't I use carnation milk comes in a tin in the UK instead of condensed milk?
Always enjoy your videos Jesse!
After seeing this, I'm wondering what a cold brew coffee wine would be like if distilled....
I've not found a decent coffee spirit yet. Coffee beer, yes, but not spirits.
I used to work for Diageo that make Baileys and it is made with vodka not whiskey. The 'Irish' is just pure marketing! That is why he is tasting a smoother alcohol character.
Always did like adding Bailey's to coffee on a cold morning; or if out for dinner some place with a bar.
The cup he shows: 🥃
His behind the scenes cup: 🍺
I use 2 teas. vanilla and 10% cream so it's not too thick, I also half the almond extract. For the whiskey I use an Alberta Canada whiskey!
Great work on this video. You've inspired me to give this a go but with coconut milk to replace the dairy. It'll be interesting to see how the homemade stuff keeps without an emulsifier. Nothing a good shake won't fix I guess. Cheers
Yeah it definitely needs a shake before pouring!
Would egg whites or something along those lines help the emulsion?
Do you find the almond essence leaves an oily film on the top?
I've made my own Bailey's a few times, using the Todd Wilbur recipe (from his book secret recipes), it tastes exactly the same as shop bought, I've also tried it with Bells Whiskey instead of Jameson, in my opinion it's nowhere near as good, in the UK Jameson's is about £30 for a litre, you get exactly 3 litres of Bailey's from one bottle. In the recipe, instant coffee = 1 Teaspoon
£30?! How much is it for 1 bottle of baileys? I want to make my grandma some for her 81st hehe
How interesting to see you use almond extract, and down below others use vanilla. I've only used coconut extract. I know, it sounds strange but it works. I can't remember how I used....it might have been as little at 1/4 tsp.
Ive been making my own Baileys for years now. I have always used a teaspoon each of coconut and vanilla essences. It doesn't last long lol.
I enjoyed this. Although I’m interested In That New Zealand Law that says you can’t give him any of the stuff you made? X
Thats the technical letter of the law yeah, "for personal use only"
@@StillIt Interesting. Has anyone ever been prosecuted for sharing (not selling) home-distilled spirits?
Worse in Australia, we're not allowed to make spirits without a license. But we can own the equipment provided we're only making distilled water or oils.
@@itsthatbeeguy same in the uk! However ive found that my essential oils are very tasty and extremely alcoholic!
We're allowed to brew and give it away, I bet we could accept a Koha (donation) bit we can't sell it. I saw some gingerbeer being recalled at the stupidmarket because it has alcohol in it.. but it wasn't stated on the label..
1:39 what was the powder you added before the vanilla bean extract?
instant coffee
How long will you're version last in the fridge?
Honestly never lasted more than a week or so.
@@StillIt ty good to know.
It's better if you soak actual coffee beans in the whiskey for a few weeks. The soak is absolutely essential. You just can't make decent Irish cream without it, and dumping esspresso in it comes no where close to making up for not soaking coffee beans. I usually make it about a month ahead of when I plan on using it so the whiskey really has a chance to pull that flavor out of the beans. Also, use a Mexican vanilla, and not that store bought crap. It tastes completely different and much better. You don't need any chocolate for making Irish cream at all. Soak the beans long enough, and it'll already have plenty of that flavor. Cut the cream with milk or use half and half. You shouldn't make it with pure cream as it gets too thick. We've been making Irish cream in my family every year for the cold months going back as far as I can remember. It's pretty much the default creamer in my coffee every single day when it's cold outside. We've got making it down to a science.
Would of loved to see the Baileys brand premixed tested along side these two recipes.
I actually use Jameson cold brew bottle and skip the instant coffee and it taste amazing
Hello from Ireland, good man yourself, cheers 🍀👍
Ayyyeeeeeee, cheers mate :)
I love Baileys. My mom who will b 75 in 2 months, who doesn't drink, found out she loves Baileys but it has to have like 3x the amount Iof ice then normal. It is funny cuz she is such against drinking but loves a glass of Baileys once every few months. Lol. Baileys is really good
Nice Video, ' I do like Baileys, i only prefer it with ice.. Keep up the good content.
Would like to see you do a homemade Kahlua video love your stuff
Great vid man. I made this years ago. I mexed it one part baileys 3 parts milk. Dangerous lol.
I wonder if I store this in the freezer how long before it spoils?
Hmmmmm I don't know if it would hold up to the freezer
@@StillIt bailey's ice cream is pretty damn tasty.