Originally Posted by
Aly1:
“I think I could manage to drink it in that timeframe 
Any tested recipe suggestions?”
This recipe is the one I used as a basis for my homemade 'Baileys'.
Some notes/tips:[LIST][*]Light and Heavy cream are our equivalent of single and double I believe. Unlike the blogger, I stuck to single cream, otherwise you'd have to spoon the stuff out of a jar instead of pour from a bottle. [*]1 US cup is about 240ml. I threw a whole pot of cream in (the ones I had were about 280ish ml),but only used a 'cup' of whiskey not the 1 and 2/3rd of a cup of whiskey stated in the recipe. Mine was strong enough, I can't imagine what the almost 2 cup version tastes like

[*]Sweetened condensed milk is simply condensed milk (in the US, unsweetened condensed is what we know as evaporated and could be used as an alternative if you want a less sweet version. I would probably go with evaporated next time, especially in my 2nd version of the recipe: see below).[*]Any whiskey would do ofcourse. I chose the cheapest bottle I could get from Asda...and it was Scottish so I should call it whisky not whiskey

[*]I replaced the 2 tbsp of chocolate syrup with 2 dessert spoons of Bourneville cocoa I had in the cupboard. It blended in fine and the liquer had a real chocolatey flavour. You could also melt some chocolate in the cream or milk instead, but chill in the fridge before blending. [*]I had almond extract so did add this to my first lot of liquer. I also had some orange extract, so I replaced some of the whisky with orange liquer and added the orange extract instead of almond in the second version for a lovely chocolate orange flavour. [*]The teaspoon of coffee (and vanilla extract) didn't make much impact in either version, so not sure if leaving them out would make any difference. If you prefer a coffee flavour, I would definitely recommend more coffee and possibly less chocolate.[*]Before blending the liquids, pop them in the fridge for 30 minutes or so. This will avoid the chances of curdling when introducing the alcohol to the cream.[/LIST]
The great thing about recipes like this is, you can't really go wrong if your measurements aren't exact or you're missing an ingredient - infact you should definitely play around with them to suit your own taste. I'm not a huge 'Baileys' fan myself - I was making this to give as gifts - but I've enjoyed a couple of glasses and have made some
ice-cream from the excess.