The smooth, creamy taste of Baileys Irish Cream Liqueur is enjoyed by many lovers of unusual spirits. Liqueur is indispensable for preparing original cocktails, as an exquisite addition to coffee or for spicing up homemade cakes.
Cooking Baileys liqueur at home allows you to achieve a taste that is as close to the original as possible, and the presence of quite common additional ingredients in the kitchen will contribute to the production of not only the classic butter liqueur (Baileys Original), but also its popular varieties: coffee, chocolate, mint.
Classic Baileys
To prepare a cream liqueur, 300 ml of cream is whipped with two teaspoons of natural vanilla or three tablespoons of vanilla sugar.
400 ml of high-quality condensed milk with sugar, one and a half glasses of whiskey (can be replaced with high-quality vodka) are added to the mixture and beat again with a blender until a homogeneous mixture is formed. The liquor is infused for about 2 hours, stored in a cold place.
Coffee Baileys
In the manufacture of the coffee version of the famous liqueur, the same ingredients are used as for the classic, but with the addition of a tablespoon of good instant coffee.
All ingredients are mixed, whipped with a blender and whiskey or vodka is added to the whipped mixture. It is necessary to infuse coffee liqueur for at least one and a half hours.
Chocolate Baileys
To make a chocolate liqueur, you will need 100 g of high quality dark chocolate or two tablespoons of chocolate syrup.
The chocolate is gently melted in a water bath, added to a mixture of cream, condensed milk and vanilla sugar, whipped until smooth.
Whiskey or vodka is poured into the finished mixture, mixed again and removed to a cool place. It is recommended to filter the liquor through a layer of cloth before serving.
Mint Baileys
The preparation of the chocolate-mint version is greatly simplified by the presence of mint liqueur, which is added to the rest of the ingredients. If there is no liquor, then the preparation will be a little more complicated.
A bunch of fresh mint is chopped, add two tablespoons of sugar, a little water and bring to a boil. The resulting mint syrup is mixed with whiskey or vodka and left to infuse for 24 hours.
After that, the mint tincture is added to the rest of the ingredients: cream, vanilla sugar, condensed milk and melted dark chocolate.
The mixture is thoroughly whipped and put into the refrigerator for 2-3 hours. It is recommended to shake all types of liqueur before use, because stratification of the constituent elements is possible.
