Baileys 1

This was not my planned post for today.

But last week, I was totally wasting time on the internet and Pinterest doing important research on St. Patrick’s Day and related food-stuff, and I stumbled onto a recipe for homemade Bailey’s.

Yep, you heard me.  Homemade.  Bailey’s.  As in Irish Cream.  As in, be still my heart.

I was completely intrigued, which meant that I had to make it the very next day.  You know, for research purposes.  You know how I feel about homemade stuff–like eggnog, tortillas, summer sausage–typically you can’t go wrong with homemade anything, but I couldn’t imagine how this would turn out.  I figured it would be okay, maybe even good.  But fabulous?  I couldn’t see it.  Feeling like you’re swimming in a creamy chocolate heaven?  No way.

So I dumped the ingredients into the blender, and literally thirty seconds later, I had the absolute best Bailey’s I’ve ever tasted.  Ever.

If you like Bailey’s, you must make this right away.

You must.

I promise, you’ll thank me for it later.

And while you’re at it, use it to make this, would you?  And then invite me over.


Baileys 2

Homemade Bailey’s
from Cupcake Project the recipe indicates this will keep, refrigerated, for up to two months.
  • 1 cup heavy cream (I used half-and-half, which worked just fine)
  • 14 oz sweetened condensed milk
  • 1⅔ cup Irish whiskey
  • 1 teaspoon instant coffee
  • 2 tablespoons Hershey's chocolate syrup (I used extra dark)
  • 1 t vanilla
  1. Blend all ingredients at high speed for 30 seconds.
  2. Refrigerate in a tightly sealed container. Shake before using.

Happy Friday!