How To Make Home Made Baileys : Better Than The Real Thing
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- čas přidán 22. 08. 2024
- Ok, I will admit it. I used to LOVE Baileys, so I am pretty excited to try my hand at making some.
So how do you make Baileys Irish Cream? I scoured the internet and found a promising-looking recipe. But I am not happy with that. Let's make it, taste it & improve on it!
Thats right you get 2 for one today, two recipes. Then a BJCP judge is going to taste it and see which he prefers. Spoiler, it's not the baileys.
Internet Recipe for Baileys:
1 cup cream
1 14oz can (400g) can of condensed milk
1. 5 cups of Irish Jamerson's
2 tablespoons of chocolate syrup
1 teaspoon of instant coffee
1 A teaspoon of vanilla extract
1 teaspoon of Almond Essence
My BETTER than Baileys Recipe:
1.25 cup cream
Condensed milk to taste (around 3/4 of a can)
1.75 cups of homemade spirit at 50% (ideally a whisky with coffee/chocolate tendencies)
2.5 tablespoons of chocolate syrup
1/2 shot of espresso
2 teaspoons of vanilla extract
1 teaspoon of Almond Essence
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#cocktail #homedistilling #Baileys
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh?
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.
milk shake using vanilla ice cream and baileys instead of milk is always welcome on hot summers day!
Do you daily use large amount of ice for the drink??
Dilute it with brandy! (Or Whisky) And one cube of ice (or it slows you down!) Lol 😉👍👌💪😎🏴🇬🇧🤣😂
I add more booze 🤣
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.
Cool!
Funny thing... that was my first thought when he busted out the chocolate syrup.
I wonder if adding a splash of club soda would open it up a bit?
How much cocoa powder
@@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.
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.
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
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.
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
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.
I am a muslim so I don't drink but I enjoy your videos. I watch while sipping on my home made juices.
Awesome man. Yeah sometimes its fun to geek out on something even if you dont actually do it yourself right?
and you have a way to keep someone totally irrelevant like me interested. props to you
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!
It's pretty common to use almond extract along with vanilla in baking, too.
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.
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.
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.
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.
I'll give this a try
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.
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.
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.
Hershey's is garbage. Do yourself a favor and eliminate that immediately
Hersheys is vile, yanks cannot make chocolate at all.
The chocolate block - absolutely Hersheys is total rubbish. But the syrup is actually quite flavourful. I don't have that much of an issue with HF corn syrup in a balanced diet.
@@countryside_guy Have you ever tried Ghirardelli? In the US you can get good bread, cheese, chocolate it isn't all rubbish you just have to avoid the cheap mass market shit made for children. It isn't all bad.
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....
Sounds yum to me!
Good man Keith 👍
The way he hated vanilla & ended up adding all the vanilla is what absolutely made the video for me
Cream, whisky, vanilla, cocoa, caramel and you're done.
Just found you and Breaded & Bored. I'll probably never make any of these myself but I sure enjoy watching how it's done!
Welcome then mate :)
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.
This is awesome! Always wanted a solid Bailey's recipe. Also, really looking forward to the brewing/distilling stuff:-)
Cheers mate 🥃. Yeah I think that would be cool, dude knows his way around a mash tun!
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.
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).
Great recipe, going to try espresso. I got lazy and gave coffee condensed a try and it worked, I added an egg york.
put it into a coffee, we go through gallons at christmas
A dam good way to have your coffee
@@StillIt I just wish we could use a still up here, brew beer and wine no problem hard stuff no way.
Used unsweetened canned milk & Chevas Regal scoich whiskey.
Thanks for this!!! I'm gonna use Redbreast Irish whisky and call it Breast Milk!!!
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
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
Hmmmmm, ok you may have sold me on the egg! Will need to give it a go next time.
"Remember when you and I used to steal that sweetened condensed milk from Alfred."
- Batman, for some strange reason
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
Wrong Bailey's straight up is the best, it's already sweet as nectar with that flavor of whiskey
Hell no this is how you summon Old Gregg.
I really get confused sometimes you know :-D . You have been adding ingredients and then you start talking about how you don’t like instant coffee in it , I haven’t even seen you add that in lol
Also you talking about trying your own spirits and giving them out for taste and compare but that never happened?!
Good thinking on all your videos but actual execution and delivery is always confusing 🤪
Exactly, the tasting was so confusing too because he is rambling on the whole time while we have no idea which is which.
have a couple drinks first and it'll come together
Agree. The first one had booze? I didn’t see adding booze to it. Very confusing. Which one was the best?
Fortunately, both recipes are in writing in the comments. The first does have Jameson and instant coffee.
I was very confused
My Irish cream recipe also has an egg in it which really adds some silky smoothness to the texture.
Ah nice man. I could see that being awesome for sure.
With raw eggs and no vanilly or almond extract added it was spot on the original taste and texture for me...
Might have to try this using Jameson Cold brew.
Yeaha nice!
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!
oh . . .. wow . . . .yum!
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.
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.
Hmmmm that sounds yum!
I make my own cream and condensed milk (without sugar) at work.
And I love Irish whiskey... Thanks for inspiring me!
You ever drunk baileys from a shoe 😂
Came here looking for an Old Gregg reference.
The cup he shows: 🥃
His behind the scenes cup: 🍺
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.
Try vodka instead of whiskey
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
Yeah cool man. I definitly want to play with a thinner batch. Although I am actually starting to quite like it thick haha
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!
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.
Matt looks like if Prince Charles was born to a regular couple
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
£30?! How much is it for 1 bottle of baileys? I want to make my grandma some for her 81st hehe
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?
That sounds, greeeeaattttt. (Said Tony, the tiger)
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.
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.
Found this old video and appreciate what you do thx
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
Microphone attached to your neck was spot on! I can hear every gulp. Nailed it bru!
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.
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.
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
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.
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.
I love Baileys mixed with Hot Coffee 💜
Try it in hot chocolate, very indulgent. You’ll thank me later 😉👍
I feel like there's no reason to watch this. Take coffee creamer, add sugar and a splash of booze. Job done.
I really enjoyed watching this.....Don't take this wrong....But your communication style and actions reminds me of a GOOD Ol'Joe to talk and work with. Yea...this is a good channel to watch.
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!
Would of loved to see the Baileys brand premixed tested along side these two recipes.
WITH ICE !
You should boil the can off condense milk first to turn in to sort of caramel texture
interesting . . . . .
The instant coffee bite will age out over a couple of days, but agree it tends to be pretty nasty when first blended.
Hmmm interesting
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
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.
Here's a recipe I concocted. It went over pretty well.
I call it "French Vanilla Cappucino cream". LOL or whatever flavor you choose.
8 packets of Nescafe instant cappuccino
2 cups Neutral spirits or Vodka
2 cups simple syrup
2 cups of International Foods flavored coffee cream
I have used French Vanilla, Hazelnut and the Irish cream flavors but have not tried the Butter Pecan
You may want to add more spirits or less syrup. It is better the next day or a few days later and of course
you want to keep it in the fridge. I've also made Kahlua which everyone preferred over store bought. I found the real stuff was sweeter and naturally it was lower ABV, significantly.
Can you please make biscotti flavour please? 😊😊
Holy cow, you obviously haven't had Covid Jesse! You chose the wrong tester! My wife was a super duper super taster before we all got "the plague", but still hasn't gotten back her tastes and smells after a year. Mine has mostly recovered, but I can't distinguish certain nuances like I used to - my brain perceives some things wrong. It's a really weird disease and it's hard to explain if you haven't had it. Even when you start getting back your senses there are gaps.
On another note, that looks darn tasty and I will give it a shot. I would think it's thinner too because Baileys doesn't use full cream, but more of a half and half.
Thanks for another great video!
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.
HELLO.... NO EGG ??? !!!
Try adding one egg as well and beat.... it'll be much better
It's better if you soak actual coffee beans in the whiskey for a few weeks. The soak is absolutely essential. You just can't make decent Irish cream without it, and dumping esspresso in it comes no where close to making up for not soaking coffee beans. I usually make it about a month ahead of when I plan on using it so the whiskey really has a chance to pull that flavor out of the beans. Also, use a Mexican vanilla, and not that store bought crap. It tastes completely different and much better. You don't need any chocolate for making Irish cream at all. Soak the beans long enough, and it'll already have plenty of that flavor. Cut the cream with milk or use half and half. You shouldn't make it with pure cream as it gets too thick. We've been making Irish cream in my family every year for the cold months going back as far as I can remember. It's pretty much the default creamer in my coffee every single day when it's cold outside. We've got making it down to a science.
Awesome recipe the second one. .. I made and it was lovely.. Everyone loved it and want your recipe.. Thanks
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.
I would think one of your aged rums would pair better in this recipe. Might be worth a try. Great video.
I do make the "Internet recipe" with my own aged rum (without the almond essence) and its fantastic.
10:41
I bet a year ago that comment was funny...
Shudders in 2020.
That one's fermented from my nut germs.... I laughed waaaaaay too damn hard at that.
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.
Kek. This guy's laugh is infectious. Also, for people getting his accent confused with South African: They don't typically do that inflection at the end of the sentence where it sounds like a declarative statement is a question. But Aussies and Kiwis do that all the time.
Bingo a kiwi / Ozzy as charged
Better still. 1 cup of good whisky, 1 can of ideal milk, 1 can of sweetened condensed milk, 1 heaped teaspoon of strong coffee granules. Mix a little hot water to dissolve the coffee granules then add everything together and mix well. Place in an empty decanter and refrigerate. Serve with ice. Delicious. Yummy.
If you pasturerised it it might be a clone nice video mate. Thinking about the metallic soapy taste you came up with you get that if you put to much glycerine In spirits.
Hmmmmmm interesting! That could be it
I can't "give" you some...because off rules.....oooh oops, what did i find in my car :P
But yet he is giving him some to drink on-camera...
Taste testing as a certified judge😀😀
Probably had to take a few bottles back to the “lab” for further analysis 😈😈
Oh sir I'm not selling alcoholic beverages, im just renting out some bottles that just so happen to have some "cleaning supplies" inside them.
Im half drunk,Drinking my Baileys on Christmas day,Nice to be drunk for once,Not been drunk for a while,Nice Christmas drink
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
Yeah it definitely needs a shake before pouring!
Would egg whites or something along those lines help the emulsion?
I love Baileys. My mom who will b 75 in 2 months, who doesn't drink, found out she loves Baileys but it has to have like 3x the amount Iof ice then normal. It is funny cuz she is such against drinking but loves a glass of Baileys once every few months. Lol. Baileys is really good
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.
U have to have almond extract. It’s so much better with it. Plus just like everything else you need to let it rest for a day for true flavour.
I make Bailey's with rye whiskey and coffee whitener.
Ok, fine, I just put rye in my coffee.
How do you keep the dairy from clumping up?
I've tried to make it with baileys next to me and so tried to compare it -
1 Bottle of whiskey
500 ml heavy cream
home made condesed milk (lacotse allergy) - 1 litre of ricemilk + 360g cocosblossom sugar and let it be on a light fire until half coocked in
4 tabelspoons of honey
3 tabelspoons of vanille extract
2 tabelspoons of cacao powder
1 botle (2ml) of bitter almond extract
1,5 tabelspoons of instant coffee
And this I found really getting close to the real one - but naturaly this is subjective :)
Holy Sh!t! Brother, You are HILARIOUS!! Good on Ya!... And your Bailey's recipe!!!~
Cheers mate ;)
16 minutes in "It's the coffee you are tasting."
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!
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 :)
A touch of Glycerin gives that better mouthfeel as well
It is crazy important you find an instant coffee you like alone....if you brew some coffee most morings try out a few brands, see which you dig and if there are any you detest.....
I like my instant coffee so I add to taste, plus it thins it out a tad with the hot water....
The absolute best thing about making stuff like this at home is you can tweak it all ya need
Thats a pretty solid plan actually man
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 ??
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
Thats the technical letter of the law yeah, "for personal use only"
@@StillIt Interesting. Has anyone ever been prosecuted for sharing (not selling) home-distilled spirits?
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.
@@itsthatbeeguy same in the uk! However ive found that my essential oils are very tasty and extremely alcoholic!
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..
I would drop the actual cream, switch to evaporated milk instead of condensed milk so it is unsweetened, use the whole can and then bring another sweetener to bring the sweetness up to the desired level. That will prevent it from being overly thick like it is, and let it be properly homogenized without fear of "whipping" the cream.
i think a cold brew coffe would mellowed nicely there!
Instead of chocolate sirup go with dark organic coca powder, and you can add sugar with other stuff in the recepie or dark maple sirup.