How to make Baileys liqueur at home. Homemade liqueur Baileys

To achieve hundred percent similarity with Irish liqueur Baileys you are unlikely to succeed, but the resulting drink is delicious, flavorful, and most importantly — natural.

2015-11-25 14:06:41 54

alcoholalcohol baseliqueur baileysvanilla sugaralcohol addedbase liquor

Simple way

Separated from whites 4 egg yolks, mixed with 2 tablespoons of vanilla sugar and contents of 1 jar of condensed milk. Whisking the mixture with a mixer until smooth, add to it 3 tablespoons of instant coffee and treated again using a mixer. If the mixer couldn't cope with larger coffee granules and they will stand out among the rest smooth, do not worry – after adding the alcohol component, they are guaranteed to dissolve. Add 2 cups dairy cream 10% fat and mix again all the prepared weight. The case for alcohol. Ideal ingredient of the liqueur is Irish whiskey, however, it can successfully replace a pint of quality vodka. Pouring alcohol into a thick base liquor, it should be thoroughly mixed. The finished liqueur is recommended to put on 5-6 days in the refrigerator and allow it to brew, and only after a specified time to begin the tasting.

Method is more difficult

With this recipe I have to Tinker a little longer, but the end result you are guaranteed not to disappoint. For making alcohol base liquor will need the bark of oak and caramel. The first can be purchased at the pharmacy, the second – to cook by yourself, caramelita (roast on fire) regular granulated sugar. Pour into dishes 1/2 teaspoon of cinnamon, the same of ground ginger, 1/2 tablespoon of oak bark, 1 tablespoon of honey and 6 g of vanillin (three 2 gram packet), pour 250 ml of rubbing alcohol and added to 120 ml of cold boiled water. Mix well the mixture, it is poured into a glass jar, tightly sealed with a lid and put on 7 days in the fridge, don't forget to periodically obtain and carefully mix or shake well. A week later, to get rid of small ingredients, alcohol base filter and filtered. In a bowl, with a capacity of not less than 2 litres, pour in 1/2 litre of 10% cream, then 2 egg yolks and beat with a mixer. There is added 3 teaspoons of instant coffee, 2 cans of condensed milk and again beat. Pouring in the milk basis of the remaining 1/2 quart of cream and 3 tablespoons of vanilla sugar, again include a blender. Only after this, the milk base is combined with alcohol and after thorough mixing poured into a glass jar with a tight fitting lid. It remains to give a home to the Irish analogue of liquor stored in the fridge for 5 days, then carefully filtered, purified drink from lumps of fat.Please note that in the second recipe for preparing the alcohol base used vanilla, and milk base — vanilla sugar. Bon appétit!

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