Every Christmas since I’ve been an adult, I’ve used my mom’s recipe to make bottle upon bottle of homemade Baileys, which I’ve distributed to friends and neighbours.
The original recipe card is so well-used it’s begun to look like an ancient artifact. You’d think I’d have memorized it by now, but every year I pull it out of the drawer and diligently check that I’m getting everything right. The stuff is so damn good as is, I leave no room for improvisation.
For everybody who’s ever asked me for my ‘secret’ recipe over the years and to whom I’ve replied “If I tell you, I’ll have to kill you,” I have a Christmas gift just for you.
Here it is:
Lena’s Bailley’s Irish Cream
1 cup Eagle Brand sweetened condensed milk
1 cup lite cream (coffee cream)
1 1/2 cups rye
2 tsp cocoa (frys)
1 1/2 tsp. instant coffee
2 medium eggs
Put in blender in same order as above and mix. Makes 32 ozs. Keep in fridge (Note: it lasts @ 3 weeks if refrigerated).
This leaves you two choices: Try out the recipe for yourself, or wait until I show up at your door with my annual bottle. Because – ready or not – here I come! (ps. If you haven’t returned last year’s empty bottle, now is definitely the time)
A very merry Christmas to all my friends and family near and far and those interesting souls with whom I have yet to cross paths.
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