Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Bailey's/Irish Cream Knockoff


scott123

Recommended Posts

I used to make it for Christmas gifts. The version I made was the type with heavy cream and sweetened condensed milk, but no eggs. It kept for a month or so in the refrigerator (that's as long as it ever lasted anyone, so I don't know if it would have lasted longer).

It was very good, as I recall -- didn't have that plasticky aftertaste that real Bailey's has.

Link to comment
Share on other sites

  • 2 weeks later...
Although I've found a handful of Irish Cream recipes on the web, I was wondering if anyone had ever actually tried to make it themselves and how it turned out.

I used to make it all the time, tasted great. Could never make enough....

I'll look for the recipe for you.

Link to comment
Share on other sites

×
×
  • Create New...