Baileys at home: recipe with condensed milk, cream, coffee

Egg liqueur made from condensed milk turns out incredibly tasty and aromatic. It takes 5-10 minutes to prepare, but it will only take a few hours to infuse. A gentle and very soft drink is prepared from simple and affordable products:

Vodka – 500 ml
Cream - 2 cups
Condensed milk - 1 can (250 g)
Egg yolks - 4 pcs
Vanilla sugar - 1 pack
Instant coffee - 1 tbsp. l

Place condensed milk, cream, yolks and vanilla sugar in a convenient bowl and mix well with a mixer or beat the mixture in a blender. When the mass is homogeneous, add a little instant coffee and mix well again.

Pour vodka into the sweet thick mixture - pour the alcohol in a thin stream, continuing to mix the ingredients.

Strain the finished homemade liqueur with condensed milk through a fine strainer, pour into a glass bottle or jar, close with a lid and refrigerate for 2-3 hours.

Since this drink contains fresh cream and egg yolks, it is not advisable to store it for more than a week.

Properties

Like many liqueurs, it is useful in preventing colds if you add it to tea or coffee, especially after a bath.

It is not recommended to drink liqueur if you have allergic reactions to any of the components of the drink, including hypertension.

Liqueurs from this group should always be treated with caution. The main positive effect in the form of increased tone can more than compensate for the increase in blood pressure and sugar. Therefore, moderation is the principle of the drink.

You should also be careful about the storage and suitability of the drink; due to the content of dairy components, it does not last long.

Classic recipe

Like any homemade liqueur, this one also has a classic recipe to start with.

Ingredients:

2 chicken eggs;
2 tbsp. l. instant coffee;
200 g condensed milk;
vodka to taste (≈ 400 gr.).

Beat the eggs until a little foam appears. Add condensed milk and coffee, mix, put in the refrigerator for 15 minutes.
Pour the mixture into something glass, pour in alcohol, mix (add vodka a little at a time, stirring).
Place in the refrigerator for 2-3 hours.

Although vodka and condensed milk seems a little strange combination, this liqueur tastes very pleasant.

Coffee liqueur

We offer a very exciting recipe for coffee liqueur, which combines coffee notes with the inimitable aroma of spices and herbs.

For coffee liqueur we will need:

500ml cognac or vodka,
200g - condensed milk,
100g - sugar,
300ml - water,
4 tsp – coffee,
herbs and spices as desired (cloves, cinnamon, vanilla, star anise). You can take the so-called masalas (consistency) for tea or coffee - 1 tsp

To make the drink, we prepare coffee. Take a glass of water, add 100 grams of sugar, vanilla sugar, stirring, cook for a couple of minutes. Cool.

Pour chilled sweet syrup into a jar, add cognac and coffee, add herbs and spices. Every other day, strain the drink, add condensed milk, and mix thoroughly. Place in the refrigerator for a day. The strength of this drink is -15%

We offer another exciting recipe.

Cream and vanilla

If the first option turned out well and went off with a bang, it’s worth experimenting with the composition, so you can choose “your signature” home recipe.

Ingredients:

½ l. vodka;
2 cups cream;
a can of condensed milk;
4 yolks;
package of vanilla sugar;
1 tbsp. l. coffee (not brewed).

Begin:

In a blender, mix condensed milk, yolks, vanilla, cream. Until smooth. Then add coffee and stir some more.
Slowly pour alcohol into the liquid, stirring.
Strain the finished liqueur, pour into a jar and leave in the refrigerator for 2 hours.
Shelf life – no more than 7 days.

How to make Baileys at home?

The only equipment you will need is a mixer or blender of sufficient power. Homemade Baileys can be prepared with a regular whisk, but you will have to spend quite a lot of time. There is no point in using moonshine or condensing milk yourself; in most cases, these products are not suitable for liqueur.

Classic recipe

We will omit some particularly sophisticated additions at first. The option for making Baileys liqueur at home described below is considered simplified, but it is quite reliable. Make sure that the vodka is not too strong by simply tasting a glass of the drink unchilled. Also make sure that the condensed milk is natural by carefully studying the inscriptions on the label.

What to cook from:

cream 15 percent fat – 400 ml;
standard tin can of condensed milk – 380 g;
500 ml of quality vodka;
a full tablespoon of granulated instant coffee;
yolks from 4 selected fresh eggs;
2 large spoons of vanilla sugar.

How to cook:

If you have a powerful mixer, the task becomes much easier, and the blender, if you have such a device, should be able to work at low speeds. Mix the coffee with sugar, pour the condensed milk into the grinder bowl. We also send egg yolks there.
Knead the mixture by turning on the mixer at medium speed. For a blender, a similar mode is usually considered low-speed. Choose the speed yourself; you don’t need to intensively beat the ingredients at first. After stirring the yolks and condensed milk, add sugar and coffee and, using the same operating mode, bring the base to a homogeneous state.
Further, the device will require a higher speed. Pour the cream into the bowl and beat at high speed for 2-3 minutes until the coffee granules are almost completely dispersed. All that remains is to combine the base with vodka. We dose it approximately 150 ml, planning to pour it in three batches. Stir the first two portions quickly, for 20–30 seconds each, and pour in the rest from the bottle and beat thoroughly.

Without creating advertising for coffee brands, we simply state that inexpensive and mass-produced Nescafe Gold or Jacobs Monarch are more than acceptable. Under no circumstances use a concentrate with the addition of ground grains; this is simply useless, and the finished drink will contain an unpleasant sediment.

Creamy without condensed milk

The secret of production of the original drink is kept by the owners of the brand as a military secret.
It is unlikely that cunning technologists buy domestic condensed milk in industrial quantities; the poor fellows are left to make their own liqueurs using cream. Let's try to seize the initiative and prepare Baileys using a similar recipe. Ingredients:

refined sugar – 1.5 cups;
2 teaspoons of good instant coffee;
250 ml of pure vodka;
250 ml cream 20 percent fat;
vanilla sugar to taste;
yolks from 5 eggs.

How to cook:

The author of the recipe claims that milk liqueur at home is equally good even with partially skimmed milk. Let’s take your word for it, you can check it if you wish, but we will still prepare a test portion of liqueur using cream. There is no need to refrigerate them; moreover, it is advisable to keep all the products for a couple of hours in the warmth of the kitchen for uniform heating.
Pour the sugar into the bowl chosen for whipping the base. One by one, making sure they are fresh, separate the eggs, adding only the yolks to the sugar. Beat the mixture with a mixer until creamy and uniform in consistency. Pour coffee into the cream and stir at high speed until the granules dissolve to the maximum.
Add vanilla to the creamy mixture and beat it in for a couple of minutes. The author's recipe includes Irish Cream liquid essence. If such flavorings do not bother you, replace vanilla sugar with 5 drops of the composition. Next, combine both parts of the base, stir them again at moderate mixer power, and then pour in vodka. Continue beating for another 3 minutes.
The liqueur will be a little more than a liter; it is ideal to keep it in the cold for about a day, without pouring it into bottles at first. Cover the container with film and place it in the refrigerator. Stir every 2–4 hours and cover again with film or a lid, if the design allows. Next, the liqueur is bottled and stored in the cold.

The amount of sugar in the recipe is indicated based on cream with a 15 percent fat content; the liqueur at such proportions comes out quite sweet. The caloric content of cream can be changed from 10 to 33%, or you can use milk, up to containing only 1.5% fat. The calorie content of liqueur, of course, will change, but it’s completely unclear whether it’s wise to protect your waistline in this way.

Walnut

We will not describe the preparation of this version of the drink in detail.
To add a clearly noticeable nutty note, we will prepare the vodka in a special way, after which you can use any of the step-by-step recipes. You will need a glass of shelled hazelnuts. Fry the hazelnuts in a thick-walled frying pan, without any additives. Keep the heat slightly below average, stir regularly and turn the kernels over.

Note! The nuts are turned over during frying, otherwise it will not be possible to achieve uniform heating.

To cool, pour the nuts into a paper envelope and wrap them tightly, after cooling, chop them, grind them and roll them out with a rolling pin - you need a fairly fine crumb. Fill it with vodka, keep it in a warm and dark place for up to two weeks, it is advisable to shake the tincture every day.

Before use, the drink is drained and then filtered. The first filter is ordinary gauze in several layers, then you should use filter paper or collect several cotton pads in a stack, wrap them in a bandage and place the structure in a funnel. They use the tincture instead of vodka when preparing Baileys at home - a recipe with or without condensed milk.

Chocolate

The most affordable and commonplace version of chocolate Baileys is to replace the recommended dairy product with canned chocolate milk in the “creamy” recipe. We are not looking for easy ways, we will prepare liqueur using a more thorough technology, but in the end we will get a drink with a very rich taste.

What to cook from:

2 tins of condensed milk (only natural!);
cream 33 percent fat – 500 ml;
100 gram dark chocolate bar;
1.5 large spoons of coffee (instant granules);
vanillin - to taste;
a bottle of good wheat vodka;
yolks of four eggs.

How to cook:

Pour about 200 ml from a portion of cream into a saucepan, put it on heat and bring it almost to a boil. Grate or finely chop the chocolate, add to the boiling cream and stir until completely dissolved. Set aside in a draft to cool.
Pour the rest of the cream into the bowl of a high-speed blender, add a spoonful of vanilla sugar, separate the eggs, adding only the yolks to the rest of the ingredients. After adding coffee, whisk until its granules dissolve, then add condensed milk one jar at a time.
Having brought the base with a blender to a perfectly even color, add chocolate cream to it, whisk again and add vodka last into the bowl. The drink comes out very concentrated, but you shouldn’t reduce the amount of chocolate, and don’t skimp on vanilla, let the liqueur be a little sugary.

The above recipe is not intended for consumption in its pure form, but rather for use for confectionery purposes. They soak cakes with it, add it to creams, and chocolate Baileys is also good in cocktails.

Note! Choose a type of chocolate with a cocoa content of about 60%, this is the optimal amount given the proportions of the other ingredients. Do not try to make the liqueur according to this recipe less saturated by changing the ratio of products; it is better to subsequently dilute it with vodka.

Coffee

Prepare liqueur by replacing white condensed milk with concentrated coffee.
The drink, as prepared according to the previous description, will be very rich, but will fit perfectly into cocktails. Ingredients:

400 ml 15 percent cream;
20 g vanilla and 45 g refined sugar;
4 raw eggs;
30 g instant coffee;
500 ml of pure quality vodka;
380 g of milk, condensed with coffee (or a 1:1 mixture with white condensed milk).

How to cook:

Wash with detergent and separate the eggs, the product is used raw and this must be done before making Baileys liqueur at home. The whites will make a wonderful meringue, in case there are no other snack ideas, and pour the yolks into a deep bowl.
Take only coffee condensed milk if the concentrate is not too strong, otherwise mix it with regular condensed milk. Add the mixture to the yolks, add both types of sugar.
Whisk thoroughly, then add all the coffee and add cream in parts, continuing to operate the mixer or blender.

Note! The concentration of coffee in liqueur should not be too high. The optimal method is to mix equal amounts of “coffee” and regular condensed milk. Powdered coffee is added in parts, after all the cream has been mixed into the base. After each teaspoon of granules, a sample is taken, bringing the saturation of the base to a fairly high level.

Alcohol is poured into the bowl last. In addition to vodka, it is good to use any brandy, for example, domestic cognac aged three years. Having received a uniformly colored mass in the bowl, the liqueur is poured into bottles and left for ripening in the cold for 3 days.

Instead of vodka, any drink of 40% strength is really suitable, with the exception of moonshine. This type of alcohol is strictly not recommended for use in cream liqueurs.

Mint chocolate

To achieve the correct ratio of ingredients, you will need vodka of 45% strength.
It can be completely replaced by drinking alcohol diluted with clean water to the required concentration. Introducing a simple homemade Baileys recipe without eggs with mint leaves. What to cook from:

350 ml heavy cream (30% or higher);
500 ml of vodka or diluted alcohol, 45% strength;
a can of high-quality condensed milk;
150 g pure chocolate (60–67%);
1 g crystalline vanillin;
75 g refined sugar;
sprig of mint.

How to cook:

Rinse the mint and finely chop it, add half a glass of water, add 2/3 of the sugar specified in the recipe.
Heat the syrup in a saucepan until it boils, boil for no longer than a minute and leave to infuse in the warmth of the kitchen.
Mix mint syrup with vodka, keep in a hermetically sealed jar for another day, then filter and squeeze out the moisture from the sediment.
Cool the cream and beat with a mixer, add sugar and vanilla as it thickens, add condensed milk in two additions.
Grate the chocolate and melt it in a water bath or slowly heat it over an open fire.
Pour the cooled chocolate mixture into the cream in a thin stream, stirring continuously.
Add flavored vodka to the evenly colored base. Stir by hand or with a mixer at low speed for up to 5 minutes, keep in bottles for two days, putting them in the refrigerator.

A very interesting liqueur, although not very similar to Belis, is prepared at home according to the described recipe using lemon vodka. You shouldn’t buy the drink in the store; a homemade tincture of 500 ml of vodka with all the bright zest and 1/3 of the juice from a small lemon is much healthier.

Recipe without eggs

Many people do not like eggs or are allergic to them. In this case, you should try making homemade liqueur without eggs.

½ l. vodka;
¼ l. water;
250 g boiled condensed milk;
3 tbsp. l. ground coffee.

Go:

Brew coffee and let it brew. Meanwhile, prepare other ingredients.
Pour the condensed milk into a container, add ½ cup of water, heat in a bathhouse, and place on low heat.
When the milk has completely dissolved and the caramel syrup has dissolved, add coffee (natural coffee must be strained in advance).
Stir the liquid thoroughly, cool, pour into a glass container, close tightly and stir.
Let the tincture cool, pour into a serving container and refrigerate (3-4 hours).

Boiled condensed milk liqueur

It has a fascinating, memorable taste. The fastest recipe – the drink can be tasted 2-3 hours after production.

condensed milk – 400 g (1 can),
vodka – 0.5 liters,
water – 300 ml,
ground coffee - 3 tablespoons.

1. Boil condensed milk or buy it already boiled.

2. Boil coffee in a Turk or another method.

You can replace ground coffee with instant coffee, but the taste will be worse.

3. In a saucepan, mix condensed milk with coffee (filter first). Boil over low heat for 2-4 minutes, stirring vigorously, until a caramel-colored syrup is obtained.

4. Cool the syrup to room temperature, then mix with vodka.

5. Close the jar tightly and leave it in the refrigerator for 2-3 hours. The liquor is ready. Strength – 16-18%.

Black chocolate

Under suitable conditions, every housewife wants to show off her culinary virtuosity. The following recipes will help her with this. The first one is with chocolate.

Compound:

½ l. vodka;
a can of condensed milk;
300 g heavy cream;
vanilla bag;
100 g dark chocolate.

Step-by-step instruction:

Melt the chocolate in a water bath. Beat the cream with a blender (5–10 minutes) to obtain a homogeneous cream.
Place chocolate and condensed milk into a blender. Beat again.
Pour in alcohol, mix, let steep for 1.5 hours.

For taste, you can add a sprig of mint to the chocolate while melting, and remove it before mixing the ingredients.

Spiced honey

Ingredients:

a little less than half a liter of whiskey (≈ 400 ml);
200 ml. water;
sugar - 4 tbsp. l.;
vanilla - 4 bags;
honey - 2 tsp;
cream - 750 ml;
can of condensed milk;
a pair of eggs;
coffee (not brewed) - 3 tsp;
ginger and cinnamon (optional).

Step-by-step instruction:

Prepare sugar syrup. Cook until the liquid takes on a caramel color.
Pour the resulting syrup into alcohol, add honey, spices, 3 p. vanilla.
Seal well and leave for 5 days. in a refrigerator. Shake occasionally.
Beat cream with yolks. And do the same with brewed coffee and condensed milk.
Add cream and beat.
Strain the alcoholic infusion and add to a common pan.
Add the remaining vanilla and beat one last time.
Leave in the refrigerator for 5 days. Then strain again.

For all recipes, it is recommended to use the heaviest cream, then the drink will be thicker and tastier.

Chocolate

In this drink, the presence of chocolate makes the final product sweeter.

Compound:

half a liter of vodka;
200 ml 30 percent cream;
100 grams of dark chocolate;
400 ml condensed milk;
5 grams of vanilla sugar.

Recipe:

Grate the chocolate on a fine grater, melt it, and then cool.
Mix vanilla sugar and chilled whipped cream. Pour in liquid chocolate and condensed milk, then mix the resulting mass thoroughly.
Add vodka. Stir the finished mixture.
Pour the drink into a bottle, tightly closing the lid. Leave for a day in a cool place. The strength of the drink will be 15%.

What to combine with

Liqueurs like Baileys go very well with all neutral-tasting alcoholic drinks (gin, vodka) or liqueurs.

B-52

Anyone can make a sweet cocktail that consists of 3 flavors. It is named after the Boeing B-52 Stratofortress bomber of the Cold War. The main thing is to arrange the layers correctly. To prepare, you will need 20 ml each of orange, coffee, and condensed liqueurs.

Pour coffee liqueur over the knife blade, add milk and orange liqueur. You will get a beautiful three-layer cocktail.

Perfect continuus

Ingredients:

30 ml white rum;
20 ml each of strawberry and caramel syrups;
40 ml each of Baileys and cream;
3–4 strawberries;
ice.

Beat everything with a blender and garnish with a strawberry.

Brain explosion

The cocktail has a long aftertaste, perfect for a good party. Easy to prepare in any conditions.

20 ml white vermouth;
15 ml vodka;
10 ml tincture with condensed milk;
5 ml grenadine.

Pour vermouth into a glass, then vodka, grenadine and liqueur, do not mix. This cocktail is usually drunk in one gulp.

The liqueur obtained from condensed milk can be combined with any desserts, ice cream, cream, and added for piquancy to butter cream or pastry dough. It also goes well with grated chocolate, cookies, marshmallows, nuts, and cottage cheese.

Do not dilute with juices or mineral water.

Making your own liqueur is a great way to please your loved ones. You can not only put it on the table for guests, but also decorate the bottle and give it as a present or an addition to it. A drink made at home with love will always create a warm atmosphere at any celebration or gathering over a cup of coffee.

Liquor made from condensed milk (boiled)

The recipe for this liqueur is fascinating because it is quick to make and you can try it in just a couple of hours. To make it, you will need condensed milk (boiled). You can cook it yourself or buy it ready-made.

5l - vodka,
400g - boiled condensed milk,
300ml - water,
3 tbsp - ground coffee.

To prepare this fascinating liqueur, you will need to take boiled condensed milk (or boil it), boil the coffee in a Turkish coffee pot, and strain it.

It is better to take specifically ground natural coffee, rather than instant coffee, otherwise its taste will noticeably deteriorate.

Place in a small saucepan on the stove and, stirring continuously, simmer over low heat for 2-3 minutes until caramel-colored. After cooling, add vodka. Pour the contents into a container with a lid. Enjoy liqueur made from boiled condensed milk in just a couple of hours. The strength of this drink is 18%.

Try another recipe that contains condensed milk. This cocktail will definitely not leave anyone indifferent; after tasting it, you will feel a pleasant aftertaste. Its title speaks for itself. This exciting drink is called “Brain Explosion”.

To make this explosive consistency you will need:

vermouth (snow-white) - 20ml,
vodka-15ml,
grenadine-5ml,
condensed milk tinctures-5ml

Let's start preparing “Brain Explosion”! One by one, without combining the ingredients, pour vermouth, vodka, grenadine and condensed milk into the glass. When filling the glass, slowly pour in the condensed milk tincture. When mixed with alcohol, milk begins to curdle, which is very similar to the brain. And adding a few more drops of mint liqueur will further create the illusion of a “brain explosion.”

Savor this cocktail through a straw, lowering it to the bottom.

Making liqueur with condensed milk at home is not a difficult and exciting task. Using different ingredients to make drinks, you can come up with a unique recipe that suits your taste. Can be added to liqueurs: chocolate, cream, eggs, etc.