ThermoFun Baileys Irish Cream

Makes 2 litres
by Leonie Cavill

I first met Leonie back at a Sydney cooking class I did when I first left my job at Thermomix in Australia. She was a willing and very funny volunteer with the dish duties and I have to say, we had a firm friendship straight away. Years later when she left Thermomix in Australia (as a consultant) I remember sitting with her in my lounge room, as she was visiting family in the wild wild west, and we talked about her ideas for the Thermo Funkies club, which of course is now into I think is going into its' 3rd year! (Kudos Lee) She has done so much work, and has done so under enormous personal pressure, I just love her! Her fighting spirit is outstanding and I am proud to call her my friend and colleague. More recently I spent a ProBlogger weekend with her. She stays up all night, manages to look as fresh as a daisy in the morning and her bed doesn't even get messy...now that’s impressive. Leonie lives in Sydney with her husband and 2 children.

Leonie is known for her chocolate habit but we have not shared a strictly chocolate recipe today, though it is an essential ingredient. Rather, we have tapped into her all things decadent alcohol habit with this amazing recipe for Bailey’s. So get to it, it is the season! This would also make a perfect gift for Christmas. (If you don’t polish it off yourself first, best make a double batch I’m thinking!) Merry Christmix. 2015.

Please go check out her original recipe here. Make sure you also sign up to her ThermoFunkies club here.

Check the other social media links above to contact ThermoFun...go and have some fun. It undoubtedly will end up involving chocolate.


Need

  • 200 g milk chocolate
  • 400 g sweetened condensed milk
  • 750 mls evaporated milk (two cans)
  • 300 mls pure cream
  • 1 tbsp instant coffee
  • 3 tbsp boiling water
  • 700 mls whiskey, Jamesons is recommended

Do

1  

Grate chocolate in TM bowl 10 sec/speed 9. Scrape down.

2  

Melt chocolate 5 min/50°C/speed 3. Scrape down.

3  

Add condensed milk and mix with chocolate 5 min/50°C/speed 3.

4  

Set TM to 2 min/50°C/speed 3 and while blades are moving, add both cans of evaporated milk, cream and coffee (dissolved in boiling water).

5  

Pour into a 3L jug or large bowl.

6  

Add the 700ml of whisky to the TM bowl and rinse the bowl 5 sec/Reverse/Turbo.

7  

Pour whisky into jug/large bowl to mix with the other ingredients, then pour into bottles.

8  

Pour any mixture that won’t fit into the bottles into a glass. Add 2-3 cubes of ice. Drink immediately and admire your work. :)

More

Store in refrigerator for up to three months.

Contents will settle and look like they have separated - but just give the bottle a really good shake to mix before each use.

Adapted from a recipe found in a Better Homes & Gardens magazine.

"Baileys" is a registered Trademark of R&A Bailey & Co.

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