Blend all of the following ingredients together until smooth:
- Half a bottle of whiskey
- Six eggs
- One can of condensed milk
- One can of evaporated milk
- One teaspoon of vanilla essence
- One teaspoon of coffee or hot chocolate powder
Serve over ice and store the rest in a sterilised glass bottle in the fridge for up to a week.
I love a good Baileys, although I only really drink it at Christmas unless it’s in a dessert, and I am a huge fan of their iced coffee and will guzzle it on any occasion where a tinned cocktails is an appropriate beverage.
I thought I’d give this a go because it looked so easy, and I always want an excuse to use my blender I spent too much money on.
It was extremely easy to whip up and was ready in seconds, and I already had all the ingredients in the back of my cupboard.
Bridie (pictured) thought the drink was too sweet and thick to replace her Baileys
The recipe only takes six ingredients – eggs, condensed milk, evaporated milk, vanilla, whisky, and hot chocolate or coffee
Initially I was impressed by the ease, and speed, of the recipe, but the result is incredibly sweet – hurt your throat sickly sweet.
I first made it without any whisky, to try the alcohol free version before adding some Johnnie Walker to the mix.
Adding the whiskey takes away some of the sweetness – and it certainly reminded me of Baileys, but the texture was a lot thicker and it wasn’t as smooth as Baileys.
It’s as much like a White Russian or Eggnog as an Irish Cream, but still a very drinkable shake for the festive period.
Bridie blended the ingredients together in seconds – and said it was very easy to make
If I were to make it again I’d go for coffee instead of hot chocolate (I didn’t have any instant coffee or I would have opted for that this time). And I think I’d use just evaporated milk instead of condensed milk, because it certainly doesn’t need that extra sweetness.
If you’re trying to make an authentic Irish Cream too, probably better to opt for an Irish Whiskey rather than scotch.
Blends tend to mix in cocktails better than single malts, so something like Jameson’s would be perfect.
One of the perks of the recipe is that it’s very adaptable, Nestle Carnation recently launched a vegan condensed milk which is made from rice and oat milk and is indistinguishable from the real thing, so those on plant-based diets can make it too.
Bridie said she’d adapt the recipe if she were to make it again – using less sweet ingredients and coffee instead of chocolate
It would be very easy to add different spirits and flavours to make it to your own taste and easy to remove the alcohol for people who don’t drink.
I’d like to try a version with some cinnamon and winter spice, and it would even be nice warmed up.
It’s also very cheap to make a lot and could easily be bottled up as great stocking filler – or to be passed around on Christmas Eve or to sip on in front of the Queen’s Speech.
I wouldn’t make the recipe verbatim again, but it’s certainly something I could experiment with over Christmas – I can already picture my sister pouring some Welsh toffee vodka into it as a Boxing Day tipple.