Grape & Grain | Fancy a Baileys? How to make your own Irish cream liqueur
An Irish whiskey-based creamy liqueur using condensed milk, vanilla seeds, coffee, cocoa and a pinch of salt can be made without emulsifiers – just shake the bottle each time you indulge
One of the most popular after-dinner drinks is Baileys Irish Cream. You may be surprised to know it was only created in 1974. Creamy drinks have long been part of a bartender’s repertoire; the White Russian, which is equal parts coffee liqueur (Kahlua or Tia Maria), vodka and cream poured over ice and served in a rocks glass is a classic that springs to mind. But what wasn’t available before the creation of Baileys was a creamy liqueur that you could pour straight out of the bottle.
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After much trial and error, and with many pleasurable sips of Irish whiskey and cream, they managed to make that first batch of Baileys Irish Creamusing a kitchen mixer.
The alcohol level (17 per cent) in a bottle of Baileys is high enough that no preservatives are needed for the full fat cream. There is a vegetable oil-based emulsifier to keep the cream and alcohol from separating during its two-year shelf life once the bottle has been opened.
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Another cream-based liqueur is the South African Amarula, which has an elephant on the label, and is made from marula fruit. The native South Africans call the marula tree the elephant tree because of stories of the animals getting tipsy from eating the overripe, fermented fruit. Marula trees have been a source of food for thousands of years, and the nut (which is the part used to make the liqueur) is another source of nourishment. Even the skin of the fruit can be used to make a herbal drink, or, if dried and burnt, has flavours and aromas very similar to coffee and none of the caffeine.
400ml sweetened condensed milk
400ml Irish whiskey