What to drink Baileys with: how to drink Irish cream liqueur correctly and what cocktails can be made using it

Baileys liqueur can confidently be called one of the most popular alcoholic drinks in its category. It combines all the organoleptic qualities of thick cream, sweet chocolate and signature Irish whiskey. It is prepared according to one recipe, which is not advertised. The basis for the preparation of alcohol is 80% products from Ireland itself, the country where it first entered mass production. Baileys liqueur is produced at two factories, which are located in Dublin and Newtown Abbey.

Irish liqueur Baileys is usually classified as a “female” drink, since it does not have high strength levels and is quite sweet. Although there are quite a lot of men among the connoisseurs. It is often used to prepare desserts or finish off a meal. Gourmets prefer to drink a cup of strong coffee with a glass of Baileys cream liqueur after a meal. Also, a variety of alcoholic cocktails are often mixed based on the drink.

Baileys history

The history of Baileys liqueur dates back to 74 of the last century. The leading manager of Gilbeys of Ireland (an organization specializing in the export of alcoholic products), David Dend, realized that the role of office plankton did not suit him, and decided to try to create some new interesting product.

David enlisted the support of professional and very ambitious technologists and got to work. The main task of the experimenters was to combine two calling cards of Ireland - cream and whiskey.

The first Baileys, like many other popular drinks today, was prepared in the home kitchen using ordinary kitchen utensils and ingredients taken from the shelves of the refrigerator. The result turned out incredibly tasty, but this was only the first part of the future recipe. While the technologists had no problems with cream and alcohol, introducing whiskey into the recipe was not so easy. Its incorrect concentration either spoiled the taste of the drink, or turned the cream into an incomprehensible mass, or accelerated the process of souring of the liquid and its separation. The search for the ideal ratio and the ideal production method took the company 3 long years.

In 1958, David Dand again came to the Gilbeys office, but with a ready-made recipe, and 10 years later he took the position of executive director of the company. Thanks to his efforts, Beilis entered the international market and became loved by people outside his homeland.

In 2005, the line of Baileys flavors was replenished with new types - spicy mint-chocolate and delicate creamy caramel liqueur. After 5 years, they were joined by a hazelnut-flavored product.

Today, the main and only manufacturer of the original Baileys is RA Bailey&Co.

Story

The history of tequila begins with the discovery of the New World. Local tribes have long learned to extract the tasty and invigorating drink pulque from agave. Pulque has a low strength because the agave juice goes through a fermentation stage. The Indians have a legend associated with pulque. One day, lightning struck an agave bush, and a liquid flowed from its core, which the inhabitants of the indigenous tribes immediately called “divine water.”

The Indians experimented with pulque, but they did not have special apparatus for raising the strength of fermented juice. The conquistadors brought this distillation apparatus with them.

At first, the Spaniards used it to prepare European alcohol, and when they ran out of the necessary raw materials, they turned their attention to pulque. This is how Mexican spirits were born

The Spaniards liked the new alcohol so much that they decided to start producing it. Alcohol went by different names. And in the 19th century, near the Mexican city of Tequila, a large enterprise was opened for the production of fortified alcohol from agave juice. The plant's products were named after the name of the city.

In the 20th century, the Mexican authorities ensured that the name “tequila” was given to products manufactured only in several Mexican regions. This happened after the Olympics in Mexico City in 1968, when the whole world learned about “cactus vodka”. There were so many people willing to produce the drink that the Mexican authorities had to take action.

Baileys liqueur production technology

The cream for making Baileys comes from the best farms. Every year, more than 38 thousand cows produce about 220 million liters of milk to create an original product.

High-quality Irish whiskey, vanilla and cocoa are added to the main ingredient, which create the unique taste of Baileys. Caramel, hazelnuts and mint are also added to certain varieties of the drink. The detailed recipe, of course, is not disclosed.

The sugar content in 100 grams of Baileys reaches 20 grams, the calorie content is 330 Kcal per 100 milliliters of liquor.

About liqueurs

The history of liqueurs (sweet aromatic alcoholic drinks) began in the Middle Ages, when alchemists and monks tried to invent the elixir of life. And, although they did not succeed, the legacy of their experiments was delicious alcoholic drinks that delight connoisseurs to this day.

All liqueurs can be classified according to several criteria:

alcohol-containing base (alcohol, whiskey, brandy, etc.)
strength (from 15% to 75%);
flavorings (berries, herbs, flowers, fruits);
sugar content (from 25% to 60%).

Baileys liqueur which will be discussed in our article, belongs to emulsion liqueurs, or cream liqueurs. They are distinguished by their low alcohol content (up to 23%) and high sugar content (50-60%), as well as their thickness.

Varieties of Baileys

There are several types of Baileys on the modern market - all of them were created on the basis of its classic version. So, on store windows you can find:

Baileys Original

- the same traditional variety of Baileys, made by David Dand. It contains: cream, whiskey, vanilla and sugar. The liquid has a pleasant sweet smell and a soft cream color.

Baileys Mint Chocolate

– to the classic composition of Baileys, high quality whole cocoa beans and aged mint tincture are added. The presence of mint is clearly felt in the flavor bouquet, offset by the tenderness of cream and the bitterness of chocolate. The color of the liquid resembles Americano with milk.

Baileys Creme Caramel

– the product differs from the original Baileys by the addition of caramel syrup. The taste has a slight hint of burnt sugar. The color is a little richer than the original version of the liqueur.

Baileys Cream Coffee

– ground coffee is added to the traditional Baileys recipe. The taste is rich coffee, the color is soft chocolate.

How many degrees of alcohol can be in liquor?

Modern specialized alcohol boutiques are able to provide their clients with an impressive variety of liqueurs of various strengths, from 15 to 70% and higher.

Such a wide variety of degrees allows you to choose the ideal alcoholic accompaniments for tasting in pure form, as well as for selling a large number of cocktails.

At the same time, in order to ideally select drinks for certain tasting evenings, you must have a perfect understanding of their types:

Amaretto. Italian alcohol, which is often bottled in square bottles. It has a delicate flavor of almonds or bird cherry. Its degree measure ranges from 21 to 28%, and these drinks are often used to create a large number of confectionery products.
Benedictine. French alcohol based on beets, honey and a large amount of herbs and seasonings. Its alcohol component is 40%.
Chartreuse. An original product whose strength, depending on the recipe and degree of aging, can vary from 40 to 71 degrees. Initially, it was often used in medicine instead of alcohol.
Curacao. Dutch alcohol with 30% alcohol content. In its structure, the dominant position is given to dried orange peels.
Cointreau. Another drink that is made from oranges, but at the same time has an attractive colorful aroma based on a floral-fruity spice. The degree measure of the product is 40%
Drambuie. The product is based on Scotch whiskey, which allows the finished product to reach a strength of 40%. People often try to drink this alcohol neat and well-chilled.
Frangelico. A unique assemblage with a nut and berry flavor. The percentage of representatives of this segment does not exceed 28%. They are usually added to a wide variety of dishes to enhance the taste.
Grand Marnier. In this product you will find the most delicate combination of cognac and orange. The alcohol content of the product is 40%; it is the most popular liqueur option for creating Margarita and B-52 cocktails.
Galliano. A bright representative of sunny Italy with 30% alcohol. The basis of alcohol is berries and more than 30 types of different herbs.
Jägermeister. One of the most popular alcoholic products in the world. It is the hallmark of Germany. At its core you will find more than 56 components, which together allow you to achieve a strength of 35%.
Sambuca. Club drink with a degree measure of 42%. It was originally created to treat various ailments, but today not a single party can do without it.
Kahlua. Mexican alcohol made from coffee beans. The percentage of segment representatives can vary from 20 to 36%.
Maraschino. Refined Croatian alcohol with an almond-berry base and an alcohol content of 32%. Usually drunk neat with fruit salads.
Mandarin. The French alcohol is based on cognac, an infusion of tangerines and 27 different herbs. The alcohol level is 40%.
Baileys and Sheridans. One of the most popular drinks in the world with an alcohol content of 17-18 degrees. Both products are created in Ireland and rightly delight the taster with a delicate, enveloping flavor.
Advocate. A Dutch product with a creamy structure and a strength of 15 degrees. The base is brandy, sugar and egg yolks.

What affects strength?

In order for the alcohol you buy in a store to acquire certain organoleptic characteristics, as well as the appropriate degree measure, manufacturers pay enormous attention to the procedure for creating products. So, for example, the strength of the drink is seriously affected by:

Compound. The presence of certain ingredients can both lower and increase the degree measure of the product. The structure of each product is the finest calculation of experienced professionals.
Recipe. The best representatives of the segment are manufactured according to proprietary proportions, which are kept in the strictest confidence. These indicators can influence not only the taste ambitions of the product, but also its strength.
Cooking principles. Most manufacturers in the process of creating their drinks use certain methods of processing ingredients, which can significantly change not only the taste, but also the strength of the product.

Did you know? Most of the most popular herbal liqueurs were originally created for medical purposes. That is, previously they actively treated people.

Baileys liqueur at home - recipes

Simple recipe

The easiest to prepare and most common Baileys recipe, the main ingredients of which are coffee, vodka and regular condensed milk.

You will need:

vodka – half a liter;
condensed milk – 400 g;
cream (12-15%) – 400 ml;
ground coffee – 30 g;
yolks of 4 eggs;
vanillin – 6 gr.

Sugar, yolks and condensed milk must be placed in a separate container and mixed thoroughly. You can get by with a fork or spoon, but it is better to use a mixer. Add brewed coffee there and repeat the procedure. Add the alcoholic component to the almost finished liqueur and mix everything again. The resulting liquid must be poured into separate glass containers, sealed well and left for some time in the refrigerator. In the absence of such, cream can be replaced with milk with a high fat content, but then you will need to increase the amount of condensed milk.

Walnut Baileys

You will need:

vodka or alcohol - half a liter;
condensed milk – 380 g (1 can);
cream (12-15% fat) – 400 ml;
ground coffee – 30 g;
yolks of 4 eggs;
vanillin – 6 g;
fried hazel kernels – 40 gr.

The algorithm of actions remains the same as in the previous recipe, however, to prepare the nutty variation of Baileys, the vodka must be infused with hazelnuts. To do this, pour the alcohol component into the nuts and leave for one to two weeks. After the expiration date, the liquid must be filtered through a multi-layer paper filter or thick gauze.

Chocolate Baileys

When starting to make a chocolate variation of a classic liqueur, it is worth remembering that slab chocolate will not work here - it will settle to the bottom of the container in a dense layer as soon as the liqueur cools to room temperature.

So it is better to replace chocolate with chocolate syrup or cocoa.

Otherwise, the recipe and cooking algorithm do not change.

Baileys without condensed milk

You will need:

cream (25%) – 1 l;
vodka – 200 ml;
whiskey – 200 ml;
yolks of 4 eggs;
powdered sugar or granulated sugar – 200 g;
vanillin – 5 g;
ground coffee – 25 gr.

At the first stage of preparing the liqueur, you need to beat the egg yolks until foam forms.

Place a saucepan with cream on low heat, wait until the liquid warms up, then gradually add powdered sugar, yolks, vanillin and pre-brewed coffee. The mixture must be boiled until a homogeneous consistency is formed. To prevent the future liqueur from curdling (don’t forget about the presence of yolks), it is important to ensure that the temperature of the mixture does not rise above 40 degrees.

The finished mixture is removed from the stove and cooled to room temperature, after which vodka and whiskey are added and mixed with a mixer.

The resulting product is poured into separate glass containers and sent to infuse in a refrigerator.

Baileys without eggs

You will need:

whiskey or vodka – half a liter;
condensed milk – 250 g;
cream – 250 ml;
cocoa – 60 gr;
vanillin – 5 gr.

Before you start cooking, the cream needs to be cooled well, then whipped with a mixer until a dense foam forms. Without ceasing to beat, add condensed milk to the cream in a thin stream, add vanillin. Dissolve cocoa in 1/10 of whiskey or vodka, then add it to the cream. Add the alcoholic component last and mix thoroughly.

Pour the prepared liqueur into glass bottles, close tightly and leave in the refrigerator for a while.

Video on how to cook Baileys at home:

What kind of appetizer is served with Baileys liqueur?

In some cases, liquor may be served during meals. For example, you can serve Baileys with meat with berry sauce or with fruit and berry dishes. But still, liquor can overwhelm the taste of the dish.
Baileys goes well with banana flavor. You can make dessert or just slice the banana and garnish with skewers. It will take a few minutes to prepare the strawberry and banana salad. If you have a little time, make boats: peel the bananas and cut them in half, then scoop out some of the pulp with a teaspoon. Place the filling into the resulting recesses: chocolate with nuts, ice cream or banana pulp with powder - be guided by your taste and the availability of ingredients.

Serve Baileys with marshmallows or sweet cottage cheese - a wonderful evening is guaranteed.
Ice cream is a versatile dessert for liqueur. It goes with many foods, so the variety of snacks is limited only by your imagination. Here are some ideas: Ice cream with berries; Ice cream with nuts and chocolate; Ice cream with cookies.

Tiramisu cake is a classic dessert for Baileys liqueur. You can serve some coffee dessert instead of Tiramisu.
A fruit and berry salad is great for a snack.

How and with what to drink Baileys

Traditional liqueur, like its varieties, is usually consumed in several ways:

As an independent drink: Baileys liqueur is served heated to 20-25 degrees as a dessert or an addition to it. It is not recommended to add ice.
Baileys is often combined with unsweetened tea or coffee.
Baileys is also often combined with stronger alcoholic drinks: whiskey, vodka, brandy, rum and gin.
In various cocktails.

Baileys traditional accompaniments include creamy and coffee desserts. The liqueur is also good in combination with strawberries, ripe bananas, cream cheese and nuts. I sometimes serve this drink with meat dishes in berry or chocolate sauce.

Glasses for serving Baileys liqueur:

An elegant liqueur glass on a thin stem. This is a traditional vessel for serving liqueur - it is customary to drink it in small sips, enjoying the taste.
Tall glass or shot. Suitable for serving cocktails or several types of liqueur.
Tumblr. In such a glass, liqueur is served with pieces of crushed ice and a thin straw. Before serving, the drink is decorated with cocoa powder or ground cinnamon.

How to drink liquor correctly

To thoroughly understand what to use liqueur with, you need to know its varieties. For example, bitter varieties often act as an aperitif, since they help stimulate the appetite, while sweet varieties are destined to fulfill the duties of a digestif, a kind of dessert that promotes good digestion of food.

So, the main ways to drink liquor are as follows:

In clean condition. In this case, special glasses for liqueur are used - small glasses on a stem, the volume of which ranges from 25 to 60 ml. Despite such a tiny portion, it is not customary to swallow alcohol in one sitting. It’s much more delicious to sip it through your teeth, taking minimal sips and prolonging the pleasure. If you want to quickly warm up, you can drink the drink in one sip, but not in decent company, but in splendid isolation.
With a few ice cubes. In this situation, the most suitable glassware for liquor is whiskey or old-fashioned glasses.
In a diluted state, when the excessive sweetness of alcohol is diluted with purified water or fruit juices. In addition, liqueurs can be mixed with cream, melted chocolate, milk, ice cream, crushed ice and other ingredients. Considering that their share in the composition of the finished drink is quite large, the impromptu cocktail should be served in appropriate containers - capacious glasses with a volume of at least 100 ml.
As part of multi-component cocktails, in which liqueur can play the role of a base, or is used to give the drink a refined aroma/taste. Which glasses the liqueur is drunk from depends on the recipe and volume of the cocktail. For example, the sweetness of alcohol can brighten up ice cream, juice, other alcohol, coffee, milk, etc. Cocktails based on liqueur can be served in liqueur glasses/shot glasses (applies to shots), large glasses (relevant for longs), etc. Naturally, the method of drinking the drink will also be different: you can drink it in one sip, or strain it through a straw for a long time.

Some alcohol connoisseurs are frightened by the recommendation to dilute the liquor even with ice. In fact, in some cases, purified water or ice crushed into snow only improves the taste of the drink, even if it belongs to the category of elite alcohol.

Citrus juices are the most correct answer to what is used to dilute liqueur, but they absolutely cannot be added to creamy and almost all creamy varieties of this sweet alcohol. The fact is that acids lead to the curdling of the creamy part of the product, turning it into an unappetizing liquid with “scraps”.

You don’t have to dilute the drink at all, but use it as an aromatic/flavoring additive in the process of making coffee or cocoa. If we talk about other alcoholic drinks, then the best combinations with liqueur are vodka, brandy, cognac, rum and whiskey.

Cocktails based on Baileys

Let's look at several recipes for cocktails with Baileys.

B-52

Ingredients:

Kahlua (coffee-flavored liqueur) – 20 ml;
Baileys liqueur – 20 ml;
Grand Marnier – 20 ml.

All ingredients are poured into the shot in layers in the following order: Kahlua, Baileys and Grand Marnier. When serving, the cocktail is set on fire and drunk through a straw, starting from the bottom layer.

Pina colada

Ingredients:

Baileys liqueur – 50 ml;
light rum – 30 ml;
coconut liqueur – 15 ml;
pineapple juice – 150 ml.

All ingredients are placed in a shaker, mixed thoroughly, and then poured into a glass for serving (usually a Hurricane, but cognac can also be used). Served with tropical fruit slices, whipped cream and crushed ice. The rim of the glass is decorated with coconut or sugar.

Nasty slush

Ingredients:

Absinthe – 20 ml;
coffee liqueur – 20 ml;
Baileys liqueur – 20 ml.

Using a bar spoon, place the ingredients into the shot in the following order: coffee liqueur on the bottom, followed by Baileys and Absinthe on the top layer. When serving, the liquid is set on fire.

Rattlesnake

Ingredients:

coffee liqueur – 15 ml;
chocolate liqueur – 15 ml;
Baileys – 15 ml;
ground coffee – 1 g;
ice – 200 gr.

Mix all liquid ingredients in a shaker and add ice. Using a strainer, pour the contents of the shaker into a serving glass, garnish the cocktail with ground coffee and grated chocolate.

Perfect continuus

Ingredients:

white rum – 30 ml;
strawberry liqueur – 20 ml;
caramel liqueur – 20 ml;
Baileys liqueur – 40 ml;
cream – 40 ml;
strawberries - 3 berries;
ice – 160 gr.

All liquid ingredients and crushed ice must be placed in a blender, blended thoroughly and poured into a highball glass. When serving, decorate with coconut and strawberries.

Raffaello

Ingredients:

coconut liqueur – 15 ml;
vanilla syrup – 15 ml;
Baileys – 15 ml;
coconut flakes – 5 g;
ice – 200 gr.

Pour all liquid ingredients into a shaker, add ice and shake thoroughly. Pour the finished cocktail into a serving container and decorate with coconut flakes and berries.

Irish Martini

Ingredients:

Baileys liqueur liqueur – 50 ml;
Irish whiskey – 20 ml;
strong black coffee – 10 ml;
crushed ice

Mix everything in a shaker, add crushed ice. Serve in a martinka, previously decorated with grated chocolate, coffee beans or cocoa.

Burning Henry

Ingredients:

cognac – 15 ml (can be replaced with other alcohol);
Baileys liqueur – 15 ml;
Amaretto – 15 ml.

All ingredients are poured into the shot one by one in the following sequence: Amaretto, Baileys and cognac. When serving, the cocktail is set on fire and drunk through a straw. It is important to drink the liquid completely - then the burning will stop.

Reviews

Maria, 33 years old

. My work colleagues gave me a bottle of Belis for some holiday, saying that it would allow me, a coffee lover, to look at my favorite drink from a different perspective. Since I am indifferent to alcohol, the liqueur stood quietly in the cupboard for about a year. A dark glass bottle can also be stored at room temperature if the house is not very hot, and I was not worried about the drink. One evening, when I ran out of coffee creamer at home, I remembered the gift and opened the bottle. At first I was struck by a pleasant creamy aroma. Having added 30 grams of Baileys to black coffee and taken a sip, I realized that it was in vain that I had not appreciated my colleagues’ idea earlier. This is a delicious combination! Now I periodically treat myself to coffee with Baileys and really appreciate these warm moments.

Olga, 46 years old

. If in my youth everyone dreamed of Amaretto and believed that this was the pinnacle of liqueur production, now many have tried Baileys. And I, too, am among the fans of this drink. I don’t know what others drink it with, but I prefer to drink this liqueur with ice - this way it loses its cloying quality and acquires a certain velvety quality. Fragrant, tart, creamy...Everything about it is perfect. By the way, you can dilute it with mineral water, but only without gas, otherwise the cream will curdle (I had a sad experience).

Sergey, 29 years old

. I prefer Baileys liqueur in various cocktails - I really like B-52 and Brain Explosion. In them, this drink is not so sweet, but at the same time its original taste is immediately felt. My wife doesn’t like the smell and taste of alcohol, but even she liked Baileys. True, unlike me, she doesn’t mix it with anything, she drinks it pure in small sips with a snack or a banana. She just loves sweets, so Baileys liqueur doesn’t seem cloying to her - she says it’s just right. You don’t immediately notice how many degrees there are in it - the liqueur is drunk easily, with pleasure, spreading a pleasant warmth throughout the body... Now my wife and I agree: it’s impossible not to fall in love with this taste!

Excessive alcohol consumption is harmful to your health!

Use of Baileys in cooking

In cooking, Baileys has become a frequent ingredient in the preparation of sweet dishes. It is used to soak cakes, top ice cream and fruit salads.

For example, Baileys can serve as an excellent base for jelly. For this, in addition to liqueur, you will need milk (cow's milk can be replaced with almond or coconut milk if necessary), ground coffee, vanilla and gelatin. Mix everything, pour into bowls or beautiful glasses and let it harden. Serve garnished with mint, coconut or grated chocolate.

Baileys is often served in combination with ice cream: softened ice cream is placed in a bowl, berries, fruits or nuts are added, mixed, placed on plates and served, after pouring liqueur.

Baileys is also used to season fruit salads. You can combine liqueur with yogurt or different toppings.

Composition and preparation technology

The main ingredients in the preparation of Baileys liqueur are Irish whiskey and cream. Baileys also contains vegetable oil, vanilla, caramel, cocoa and caramel.

If we are talking about Baileys other than Baileys Original, then the composition may also contain chocolate, mint, coffee, caramel, nuts and other ingredients that are usually included in the name of the liqueur.

It should be emphasized once again that Baileys liqueur contains no preservatives, and the proportions of whiskey and cream are ideal: the concentration of alcohols does not allow the cream to curdle, but at the same time prevents the appearance of microorganisms inside the drink.

How to choose original Baileys

When purchasing Baileys, you need to pay attention to the following points:

Place of purchase. When going for a bottle of Baileys cream liqueur, you should first of all consider where exactly you are going - it is no secret that it is better to look for high-quality alcohol in specialized stores.
Bottle. Particular attention should be paid directly to the bottle in which the alcohol is sold. Suppliers of counterfeits love to misname the product. So, on the label of the original liqueur there should be the inscription “Baileys”, and not “Baleys”, “Bailes”, “Baileyz” or even the Russian “Baileys”.
Compound. The next call is the list of ingredients. Thus, the recipe of the original Baileys liqueur includes exclusively natural ingredients - there should be no signs of flavor enhancers, dyes or preservatives in the composition.
Excise stamp. Baileys packaging must have a tax stamp. Its absence or untidy appearance indicates that you have a fake in your hands.
The Baileys label should be placed evenly, without any glue residue or smudged paint.
Imprints on the bottle. On the front of the bottle above the label there must be an embossed brand logo. Under the label around the bottle there should be a prominent inscription with the name of the company R&A Balley & Co.
Availability of dispenser. The company just recently started using dispensers, so its presence or absence should not confuse you.
Price. For a liter of Baileys you will have to pay approximately 1830-1970 rubles (700-750 hryvnia).

History of the drink

Baileys liqueur has been produced since 1974.
Its strength is 17 percent. It was this drink that became the first among the numerous cream liqueurs today. True, none of them managed to repeat the enormous success of Beilis.

In the first year alone from the start of production, 72 thousand bottles were produced.

Today, in addition to Baileys Original (that is, the classic version of Baileys liqueur), a whole line of drinks based on it is produced. These include Baileys Mint Chocolate (with the addition of chocolate and mint, respectively), Baileys Cream Caramel (with caramel) and Baileys Cream Coffee (with the addition of coffee).

Complete Cream Liqueur Recipe

The drink made according to this recipe tastes more like the original liqueur. The composition of ingredients has been increased, and the cooking process itself differs little from that described above.

Components:

Whiskey, cognac – 500 ml;
Cream (12%) – 500 ml;
Condensed milk – 1 can;
Eggs – 4 pcs.;
Honey – 1 tbsp;
Instant coffee – 1 tbsp. l;
Vanilla sugar – 50 g;
Sugar caramel – 4 tbsp. l;
Ground ginger – 2 g;
Nutmeg, oak bark, cinnamon - one pinch each.

Cooking method:

Pour half the vanilla sugar, caramel, honey and spices into alcohol. Leave for 5 days, then strain.
Beat the egg yolks, cream and remaining sugar with a mixer.
Add condensed milk, coffee and alcoholic infusion to the whipped mass. Mix everything again using a blender or mixer.
Pour into bottles and let the drink mature for a week in the refrigerator.

Important !!! Cherry liqueur at home: recipe with vodka

What is Baileys

Baileys is a cream liqueur originally from Ireland. Its strength is 17% vol. It is produced under the brand name "Baileys Irish Cream". Today it is known all over the world - recognizable pot-bellied bottles with laconic labels.

The color of classic Baileys is white. But the shade varies depending on the specific type of drink. The taste of Bailey's liqueur, no matter which drink you drink from the entire line, is dominated by cream and light tones of caramel. The sugar content is quite high (20 g per 100 ml of product), but despite this, the drink is not cloying. The developed recipe is very balanced.