Aussie Cream Recipe Discussion

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Re: Aussie Cream Recipe Discussion

Postby beardrinkshomebrew » Sun Feb 14, 2016 2:03 pm

either :music-deathmetal:
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Re: Aussie Cream Recipe Discussion

Postby Satly_Dog » Mon Apr 11, 2016 3:13 pm

I have never seen the Bailey's Recipe with eggs before.
But, this is Aussie Cream after all :)

I have generally followed this recipe, which is common across a lot of websites.

Ingredients:
1 cup cream
395g can condensed milk
1⅔ cup (375g) of Irish whiskey
3 tbs chocolate topping or syrup
1 tsp vanilla extract
1 tsp instant coffee

Method:
Place all ingredients into a blender or Thermomix.
Mix on medium speed for 20 seconds or until just combined (if using a Thermomix - mix on Speed 4, 30 seconds or until just combined!).
Please note: certain blenders (generally the powerful ones) can curdle the mixture slightly as they 'whip' the cream - but don't worry!
Start your blender on a medium speed and increase slowly.
If you notice this happening, turn the speed back down and continue to blend until just combined.
If your mixture does appear curdled, simply pour it through a sieve and then allow the drained liquid to settle.
Scrape any excess off the top with a spoon.
Pour into sterilised glasses, seal and place into the fridge.
This recipe will keep unopened in the fridge for 2 months.

But, i will gladly try the Aussie Cream Recipe now and report back.
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Re: Aussie Cream Recipe Discussion

Postby Satly_Dog » Mon Apr 11, 2016 3:44 pm

Following the Recipe to the tee
I found it a bit strong on the alcohol front, but that may mellow in time.
And the consistency not as thick as i'd like (if you were comparing to Baileys that is)

I added some Cold Filtered Vietnamese Coffee (50ml)
A touch of extra Chocolate topping
And another cup of Cream.

Over all, its good :)
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Re: Aussie Cream Recipe Discussion

Postby Zak Griffin » Mon Apr 11, 2016 4:41 pm

You just want it alcoholic enough to keep in the freezer without it completely freezing, in my opinion :handgestures-thumbupleft:
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Re: Aussie Cream Recipe Discussion

Postby valkorum » Tue Apr 12, 2016 11:53 am

When you say chocolate topping, do you mean a powder or a liquid? I am keen to make up a batch of this and just need some help with what chocolate topping is
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Re: Aussie Cream Recipe Discussion

Postby jacobraven » Tue Apr 12, 2016 12:35 pm

4775921.jpg
I just use cottees choc toppingc
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Re: Aussie Cream Recipe Discussion

Postby Satly_Dog » Tue Apr 12, 2016 2:52 pm

valkorum wrote:When you say chocolate topping, do you mean a powder or a liquid?


You want a topping like the perfect girlfriend "Thick n Rich" :)
The above works perfectly.

I will add, that after 24hrs the whole mixture is much nicer, smoother, as everything blends and marries together.
And as mentioned, its very hard to not drink it :)
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Re: Aussie Cream Recipe Discussion

Postby Psykamaholik » Fri Jun 16, 2017 10:58 am

Inspired by the fact I'm going to be hanging out with people that will be watching state of origin I've just made up a "Queensland Cream" variation using rum instead. Will need to see how it mellows over the next few days but very strong on the rum taste as soon as it was made.

I used some bundy rum which had been previously used to age an oak barrel for me, so it is a bit smoother than regular bundy to start with. (been too busy building the shed to put the still in to actually make the still to make the rum yet! :)) )

Will report back how it goes in a few days.
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Re: Aussie Cream Recipe Discussion

Postby Psykamaholik » Thu Jun 22, 2017 6:03 pm

So the verdict on the QLD Cream is in....

Came out a lot smoother than expected, smoother than the scotch based version I made at the same time. Worth a try for sure, even my mate who has sworn off rum after a big night years ago thought it was pretty smooth.
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Re: Aussie Cream Recipe Discussion

Postby Doubleuj » Thu Jul 06, 2017 5:05 pm

Wow. Enough said :handgestures-thumbupleft:
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Re: Aussie Cream Recipe Discussion

Postby tipsy » Sun Dec 17, 2017 6:36 pm

Just made this years batch, I used some old bourbon essence and it still tastes great
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Re: Aussie Cream Recipe Discussion

Postby Nathan02 » Mon Dec 18, 2017 8:41 am

Yep this years batch made up...unreal..
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Re: Aussie Cream Recipe Discussion

Postby Slowey » Mon Feb 05, 2018 9:35 am

will give this a go using some of my whiskey, the mrs loves baileys but wasn't a fan of the store bought mix I made for Xmas
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Re: Aussie Cream Recipe Discussion

Postby Feelgood » Wed Jun 22, 2022 7:29 pm

We both loved the end result.

I used 3 tbsp of hazelnut/chocolate sauce. Made nearly 1l so alcohol is half from the neutral I used (40%).
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Re: Aussie Cream Recipe Discussion

Postby Carol » Thu Jun 23, 2022 8:49 am

Hi Feelgood
My go to recipe for "Baileys" is:
1 bottle of Aldi topping ( choc, caramel or strawberry)
2 cartons of long life cream ( 2 x 200ml)
500ml neutral at 40%.

Makes approx 2 x 700ml bottles.

You can vary the recipe by changing the flavour of the topping, adding cake flavouring ( eg choc coconut or choc mint), melting chocolate into the cream, adding a shot of coffee, adding coffee syrups etc.

The possibilities are endless.
Cheers
Carol
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Re: Aussie Cream Recipe Discussion

Postby Crusty » Fri Dec 16, 2022 2:27 pm

I made some of this a couple of nights ago but used skim sweetened condensed milk due to no stock of regular condensed milk. It's pretty awesome & very close to Baileys. Maybe a dash of Whiskey & I think you'd have a clone of Baileys. I don't like it straight over ice so added a dash of milk to a 30ml shot & it's superb. One I will have in the fridge all year, bugger just making it for Christmas.
Cheers for the awesome recipe.
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