Aussiedistiller, Home Distilling, Moonshine, Home Brew

either :music-deathmetal:

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.

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 :)

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

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

I just use cottees choc toppingc

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 :)

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.

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.

Wow. Enough said :handgestures-thumbupleft:

Just made this years batch, I used some old bourbon essence and it still tastes great

Yep this years batch made up...unreal..

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

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%).

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

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.