We call this camping cream, but it’s equally comforting around Christmas when the weather is miserable.
Mechanic
Sweetened condensed milk carries both the sweetness and the body; regular milk is too thin, and evaporated milk won’t thicken the same way. Blend everything on low speed. A high-speed blender whips air into the cream and can curdle it as the whiskey’s alcohol hits the dairy.
Ingredients
- 250 ml (1 cup) heavy cream or half-and-half
- 1 can (300 ml / 14 oz) sweetened condensed milk
- 3 tbsp chocolate syrup
- 1 tsp instant coffee granules
- 1 tsp pure vanilla extract
- 400 ml (1⅔ cups) Irish whiskey, such as Jameson
Method
Put the cream, condensed milk, instant coffee, chocolate syrup, and vanilla in a blender. Blend on low speed until combined, about 30 seconds.
With the blender still running on low, slowly pour in the whiskey. Blend a few seconds more, just until smooth.
Taste and adjust with more whiskey, chocolate syrup, or vanilla.
Pour into clean, sterilized glass bottles with tight-fitting lids. Refrigerate, and shake well before serving.
Variations
Spiced
Add ½ tsp cinnamon or pumpkin pie spice. For a pumpkin version, also blend in ½ cup pumpkin purée (not pie filling).
Orange
Swap the vanilla for orange extract and add extra chocolate syrup.
Substitutions
- Irish whiskey → Southern Comfort and Amaretto, brandy, or bourbon
- Irish whiskey → Fireball, for a cinnamon version
- Instant coffee and chocolate syrup → Kahlúa
- Cream and condensed milk → coconut milk and dairy-free sweetened condensed milk, for a dairy-free version
Notes
- If it curdles, strain it through a fine sieve and skim any separation off the top.
- Keeps in the fridge up to 2 months. Good for gifting in small swing-top bottles.
- Serve it small, about 37 ml (1¼ oz) per glass, like the original Baileys.