How To Make Home Made Baileys : Better Than The Real Thing

[@cynzix]

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.

[@thomasneal9291]

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.

[@shannonlowe2412]

milk shake using vanilla ice cream and baileys instead of milk is always welcome on hot summers day!

[@sounakmallik4725]

Do you daily use large amount of ice for the drink??

[@AB-C1]

Dilute it with brandy! (Or Whisky) And one cube of ice (or it slows you down!) Lol 😉👍👌💪😎🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧🤣😂

[@milliekallio6424]

I add more booze 🤣

[@aenamabag]

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.

[@StillIt]

Cool!

[@stonetop]

Funny thing... that was my first thought when he busted out the chocolate syrup.

[@mikeinnj4424]

I wonder if adding a splash of club soda would open it up a bit?

[@Nutnut804]

How much cocoa powder

[@aenamabag]

@@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.

[@adamw2785]

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.

[@pulquepachita]

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

[@gmonkman]

@@pulquepachita alcohol > 18% will definately preserve from microorganisms

[@mikeblyth4595]

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

[@maggiediamond9586]

Great recipe, going to try espresso. I got lazy and gave coffee condensed a try and it worked, I added an egg york.

[@r.w.h.1535]

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.

[@EricHonaker]

It's pretty common to use almond extract along with vanilla in baking, too.

[@haydenholmberg6327]

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.

[@GambitArkana]

Confused. When did you add the coffee and jameson for the first one?

[@nlo114]

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!

[@justaguylou]

Just found you and Breaded & Bored. I'll probably never make any of these myself but I sure enjoy watching how it's done!

[@StillIt]

Welcome then mate :)

[@weselliott8858]

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

[@Alwis-Haph-Rytte]

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.

[@greyarea3804]

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.

[@StillIt]

Hmmmm that sounds yum!

[@jaymo8206]

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!

[@wansto]

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....

[@StillIt]

Sounds yum to me!

[@brianlarkin5246]

Good man Keith 👍

[@DS-iy5sd]

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!

[@StillIt]

oh . . .. wow . . . .yum!

[@Anamericanhomestead]

I would think one of your aged rums would pair better in this recipe. Might be worth a try. Great video.

[@greybeard27]

I do make the "Internet recipe" with my own aged rum (without the almond essence) and its fantastic.

[@liquidminds]

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.

[@ellebee2419]

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

[@StillIt]

Hmmmmm, ok you may have sold me on the egg! Will need to give it a go next time.

[@lazarusepoo9220]

How do you keep the dairy from clumping up?

[@jakubkuba4118]

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 ??

[@Liberalgenius]

Yes! Try next time using cocoa powder (unsweetened) instead of the Hershey’s chocolate syrup, I think you will love it!

[@powerfighter35]

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

[@PieterPatrick]

I make my own cream and condensed milk (without sugar) at work. And I love Irish whiskey... Thanks for inspiring me!

[@matthewhumphries424]

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.

[@ARCSTREAMS]

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

[@swatiparameswaran]

Awesome recipe the second one. .. I made and it was lovely.. Everyone loved it and want your recipe.. Thanks

[@Tonycoscione]

How close to Auckland? Thinking about a December trip.

[@MariaGlendaCaballero]

Can i use chocolate powder if I don't have syrup one?

[@AVERYBEAL-z9d]

How did you get your whiskey spirit to taste like coffee/chocolate

[@BeardedBored]

This is awesome! Always wanted a solid Bailey's recipe. Also, really looking forward to the brewing/distilling stuff:-)

[@StillIt]

Cheers mate 🥃. Yeah I think that would be cool, dude knows his way around a mash tun!

[@BJCMXY]

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.

1:39 what was the powder you added before the vanilla bean extract?

[@thomasneal9291]

instant coffee

[@sproket168]

How long does everyone reckon it'll last for. With the cream

[@bilinmeyen626]

Can you please make biscotti flavour please? 😊😊

[@jeffcable5571]

Could this be made with a corn based clear distilled spirit as the liquor? If so can you use to high of a proof?

[@iand2678]

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.

[@johnpalmer5131]

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.

[@chrisg307]

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.

[@biglylesworms1297]

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

[@cotteeskid]

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.

[@ginaauten1110]

Microphone attached to your neck was spot on! I can hear every gulp. Nailed it bru!

[@lumberchicken007]

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.

[@callmelennessy94]

do i have to use jamersons wisky or can you use any wisky

[@KnightMirkoYo]

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

[@YC-bi4kj]

Wrong Bailey's straight up is the best, it's already sweet as nectar with that flavor of whiskey

[@chrisb48907]

nice...wonder if you used half and half cream if it would be a little less thick ?

[@chrisb48907]

@Timmy Morgan well he was asking and talking that it was too thick etc jackass lol

[@crooker2]

My Irish cream recipe also has an egg in it which really adds some silky smoothness to the texture.

[@StillIt]

Ah nice man. I could see that being awesome for sure.

[@a64738]

With raw eggs and no vanilly or almond extract added it was spot on the original taste and texture for me...

[@georgemccully1071]

Nice vid. I wonder if UHT cream and milk combo could make it a bit thinner and a touch more shelf stable?

[@StillIt]

The shelf stable thing is really interesting to me. The thickness is actually kinda tasty.

[@brianlarkin5246]

No, uht is shite, there's not much call for that (father Ted)

[@davidlovell7724]

Can't I use carnation milk comes in a tin in the UK instead of condensed milk?

[@megacampiona]

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.

[@rick43pen]

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.

[@olgaluna6447]

Try vodka instead of whiskey

[@badbillybrookes]

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.

[@galileo_rs]

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).

[@davidlovell7724]

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

[@lyndonbushnell8080]

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

[@Bamaboompa]

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.

[@scottshaw353]

Might have to try this using Jameson Cold brew.

[@StillIt]

Yeaha nice!

[@johnblack9582]

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.

[@richardbernard6991]

What did I miss at the beginning? He mentioned instant coffee twice but I didn't see him put any into the blender. (Up to 3:44 anyway) and "booze" was also mentioned but I didn't see any put into the mix. What am I missing??

[@oilpondsangel1024]

Bruh

[@marnielarocque9412]

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

[@StillIt]

Yeah cool man. I definitly want to play with a thinner batch. Although I am actually starting to quite like it thick haha

[@jayman691]

The way he hated vanilla & ended up adding all the vanilla is what absolutely made the video for me

[@peshmadscientist1833]

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.

[@d0minicpham]

Thanks for this!!! I'm gonna use Redbreast Irish whisky and call it Breast Milk!!!

[@moniquemclaughlin-bolin9870]

I love Bailey's and plan to try your recipe. Do you refrigerate it or not, and for how long can it be stored?

[@StillIt]

Definitely keep it in the fridge. And it didnt last that long haha

[@lisacarruthers9649]

Do you find the almond essence leaves an oily film on the top?

[@scottaustin5290]

Found this old video and appreciate what you do thx

[@greyarea3804]

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

[@PositiveIreland]

How much Jameson on the first recipe? Thanks

[@blakethornsbrough1528]

Hell no this is how you summon Old Gregg.

[@Tommasini9]

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!

[@StillIt]

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 :)

[@mickeyshenouda646]

Can I use cubana whit rum 40% I can't find Jameson in Egypt

[@jamescook6014]

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.

[@folkmarcmetal]

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?

[@coolestson7547]

That sounds, greeeeaattttt. (Said Tony, the tiger)

[@wildheart5086]

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.

[@chrisssy6467]

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

[@veganfries6579]

£30?! How much is it for 1 bottle of baileys? I want to make my grandma some for her 81st hehe

[@diannesimms1684]

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.

[@brianmcdonnell6758]

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.

[@jasonroskom7430]

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.

[@canadianwhiskysmith6453]

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.

[@canadianwhiskysmith6453]

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.

[@randomlife718]

I'll give this a try

[@retneprac]

I would be interested to see what evaporated milk would be like instead of condensed milk?

[@StillIt]

Yeah good idea

[@retneprac]

@@StillIt thanks, I love evaporated milk straight from the can used to sneak into the fridge for it when I was a kid lol

[@slaterrox23]

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!

[@nickhenman7549]

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

[@StillIt]

Thats the technical letter of the law yeah, "for personal use only"

[@jennabronson4704]

@@StillIt Interesting. Has anyone ever been prosecuted for sharing (not selling) home-distilled spirits?

[@itsthatbeeguy]

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.

[@jay71512]

@@itsthatbeeguy same in the uk! However ive found that my essential oils are very tasty and extremely alcoholic!

[@lunalongshadow7510]

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..

[@loriander2]

How long will you're version last in the fridge?

[@StillIt]

Honestly never lasted more than a week or so.

[@loriander2]

@@StillIt ty good to know.

[@DaveK385]

Why not use unsweetened condensed milk and just sweeten to taste with sugar? Or just make Kahlua?

[@StillIt]

Could for sure

[@BigEdsGuns]

Seconded Dave. Make some Kahlua Jessie, a lot more versatile drink. Bust out the reflux column Jessie.

[@a64738]

Used raw cane sugar, raw eggs (instead of vanilla and almond extract) and unsweetened condensed milk. All else the same, taste and texture was spot on like original to me.

[@wildheart5086]

Evaporated milk is unsweeted. Condensed milk is sweetened milk. Difference.

[@davidlovell7724]

Sorry I forgot what about coffee essence instead of coffee?

[@sunnycharacter]

So, when you say cream, are you using heavy whipping cream, or half and half?

[@anitaprevost27]

I actually use Jameson cold brew bottle and skip the instant coffee and it taste amazing

[@MrDschubba]

We used to put in a tin of evaporated milk and egg in addition to what u used. A recent batch however the egg curdled and turned it into wet concrete mix ugh.

[@PeterEmery]

The original Bailey’s used whiskey from a loss-making distillery, excess cream from a dairy & chocolate Nesquik. The whole mess was then churned for 45 minutes.

[@msoutham85]

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

[@StillIt]

Yeah it definitely needs a shake before pouring!

[@mikeinnj4424]

Would egg whites or something along those lines help the emulsion?

[@ARCSTREAMS]

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

[@jackpetizian9136]

do you have to keep it, cool temp?

[@oilpondsangel1024]

Cream🤔

[@jonhmcneil6755]

Hi loving your mix can you please send me dat recipes thanks you 👏

[@marcin80mac]

You should boil the can off condense milk first to turn in to sort of caramel texture

[@StillIt]

interesting . . . . .

[@Funkie_Monkey]

Whats the shelf life on this before it goes off due to the cream in it???

[@shannonlowe2412]

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!

[@redneckrvliving]

When I do mine, I turn on the blender & just let it run. Couple of minutes is good. I think it is a little bit better

[@hippiedude2232]

Would of loved to see the Baileys brand premixed tested along side these two recipes.

[@TrollFalcon]

"Remember when you and I used to steal that sweetened condensed milk from Alfred." - Batman, for some strange reason

[@davidforrest4059]

Use coco powder (1tbsp per 70cl total) instead of chocolate syrup - it keeps the sweetness in check while maintaining the mouth feel.