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Original recipe yields 16 servings
I have made this recipe four times now (some for gifts, some not) as I have taken into consideration other reviewers suggestions - some good, some not so good :). The good - yes indeed the suggested amount of whiskey makes it very strong!! I use 7oz of whiskey and it is almost perfect. Another good - reduce the almond flavouring by half - perfect! Not so good - my next batch will be made with 1 cup of heavy cream as I will never again substitute half and half or even half heavy cream with half milk. This recipe truly needs the total amount of heavy cream (whipping cream for us Canadians). The cream is a splurge but go for it! Lastly, I have also made a batch substituting the almond for coconut extract and this is also yum! A bit more like Baileys. My next batch I will boost the coffee by just a bit - not much, just a bit! You can always add, but never take away :). Although I have been doctoring this recipe, it is excellent and far superior to a lot of other Baileys recipes! It is all about personal preference. Regardless, this is a winner! Don't hesitate to try it!
I always hate when people say they like a recipe--and then tell you how they totally changed it. But I guess it's possible to be a good cook _and_ a total hypocrite. So...I loved it! And instead of 1 cup of cream, I used 1/2 cup of cream and 1/2 cup of milk; I found it a little too thick with straight cream. I left out the almond extract (simply because I'm not a big fan) and increased the vanilla a little bit. I also reduced the whiskey by a third, so you should spike to taste. There's no need to use a blender; I just stirred it with a long-handled whisk and it stayed mixed just fine. I have never had to take home any of this drink after a party.
absolutely amazing. i made many batches and handed them out as christmas gifts. EVERYONE really got excited about this and demanded the recipe. i heated 1/4 cup skim milk over medium heat and dissolved the coffee, then added about 25 milk chocolate chips (in place of the syrup) and melted them until the mixture was smooth. i then removed it from the heat and combined the other ingredients in a large bowl (i cut the cream and whiskey down to 3/4 cup and the almond down to 1/2 tsp.) then i gradually whisked in the chocolate mixture. i tried this recipe with several kinds of whiskey, and i discovered that canadian whiskeys produce a more desirable flavor. this is a very quick and easy recipe; a must try!