Bailey's Irish Cream

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Creamy deliciousness! Great whiskey kick too. Excellent neat, on the rocks, added to your coffee or in your favorite cocktail!

Recipe from:

Santa's Whiskey Flip cocktail recipe:

Ingredients:
1 cup (235 ml) heavy cream or half & half
1 14-ounce can (395 ml) sweetened condensed milk
3 tablespoons chocolate syrup
1 teaspoon instant coffee granules
1 teaspoon pure vanilla extract
1 ⅔ cup (400 ml) Irish whiskey I used Jameson

INSTRUCTIONS
Place the cream, sweetened condensed milk, instant coffee granules, chocolate syrup, vanilla, and mix on low speed for 30 seconds.
Then add the whiskey with the blender going, at a very slow speed, and give it a whirl for a few more seconds.
Transfer the Baileys Irish cream into sterilized glass bottles with tight-fitting lids and store in the refrigerator for up to 2 months.
Shake well before use.

NOTES
Curdle – High speed will whip/curdle the mixture. We’re aiming at just combining the ingredients – use the blender at low speed.
If it curdles, strain the liquid through a sieve, then scrape any excess off the top with a spoon.

Tools Needed:
Funnel
Spatula
Mixer/Blender - Low Speed
Clean Storage Container

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Additional Resources:
Food Safety Hotline - 800-354-7319
Local University Extension Service