Recipe Baileys Irish Cream Liqueur

LowCarb Irish Cream Liqueur Recipe Simply So Healthy

WEBDec 27, 2016 · In medium saucepan, whisk together the stevia/erythritol granulated sweetener and cocoa powder until cocoa powder is …

1. In medium saucepan, whisk together the stevia/erythritol granulated sweetener and cocoa powder until cocoa powder is completely combined and no lumps remained.
2. Whisk in instant coffee granules.
3. Whisk in egg yolks to make a paste. Add 1 cup of cream very gradually, about a tablespoon at a time. Reserve remaining 1 1/4 cup cream.
4. Heat over low heat to medium-low heat, whisking frequently until mixture has thickened slightly. This occurs at about 200º F. Do not allow mixture to boil. Remove from heat and allow to cool.

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Homemade Irish Cream Liqueur • The Bojon Gourmet

WEBFeb 11, 2013 · Bring the milk to a simmer over medium heat, stirring very frequently, scraping the bottom and sides of the pot to prevent the milk …

Rating: 5/5(6)
1. Combine the milk, sugar and vanilla bean in a large, heavy-bottomed saucepan. The more surface area, the faster the milk will reduce, so use a large saucepan or even a soup pot if you like. The heavier the pot, the less likely the milk is to scorch. Bring the milk to a simmer over medium heat, stirring very frequently, scraping the bottom and sides of the pot to prevent the milk from burning. When the milk has reached a simmer, reduce the heat to low and continue to cook, stirring frequently, until the mixture has reduced to between 2 1/4 and 2 1/2 cups. You can speed the process up to about half an hour by keeping the heat at medium and stirring constantly, or you can reduce the heat to very low and give it a stir every few minutes, which will make the process take a couple of hours.
2. When the milk has reduced (pour it into a heatproof measuring pitcher to check), stir in the cream, almonds, nibs, coffee beans and salt. Continue to heat the mixture until steaming, stirring occasionally, then remove from the heat, cover, and steep for 10 minutes.
3. Strain the milk mixture through a fine mesh strainer and let cool slightly for 5-10 minutes, stirring occasionally to release the heat (this prevents the whiskey from curdling the mixture when you add it). Optionally whiz the mixture with an immersion blender (this helps prevent the fat from the dairy from clumping up in the fridge). When the mixture has cooled slightly, stir in the whiskey.
4. This liqueur is not shelf-stable, so pour it into jars or bottles and store in the fridge. It should keep for at least a month. (If I can make it last that long, I'll update this post with an official shelf life!) Cheers.

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Sugar Free Irish Cream {Easy Copycat Baileys Liqueur} The Foodie …

WEBFeb 25, 2017 · 3/4 cup Sugar Free Condensed Milk. 1/2 cup heavy cream. 6 ounce Irish Whisky. 1 teaspoon instant coffee granules. 1/2 teaspoon vanilla extract. 1/4 teaspoon …

Rating: 4.7/5(54)

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