One of my most favorite drinks in the whole wide world is Bailey’s Irish Cream Liqueur. I discovered it about 10 years ago while at a family event. I was immediately hooked on it and coffee has never been the same since. Soon however I realized that this not-so-frequent obsession would cost me $20/bottle. Yeeeesh!! So I set out on a quest to find a less expensive alternative. What I came up with (after finding several recipes) was a concoction that I thought was pretty dang good. Not exactly the same as Bailey’s but just as good if not better – I’m bias.

Let’s quit wasting time with pillow talk and dive right in:

• Sweetened condensed milk – 14oz
• Evaporated milk – 12oz
• Egg – 1
• Hershey’s Syrup – variable
• Evan Williams – use the 12oz can from the evaporated milk

Go ahead and crack open that egg in your mixing bowl and get it nice and whipped up (correct way to say that?) like you were gonna make scrambled eggs. Now get that condensed milk and evaporated milk opened and dump that in with the egg. No…really, I mean it. Here’s where it gets weird…take the evaporated milk can and fill it up sort of to the top with the Evan Williams whiskey and then dump that into the mixing bowl.

Now comes the fun part. Grab the Hershey’s syrup. This is the “variable” of the recipe…ok, let’s be honest, the whole thing is variable. Anyways, I usually squeeze the bottle for about 3 seconds, give or take. Too much chocolate can be a bad thing in this case. Once you’ve done this, grab your favorite whipper and take care of the mixture. Be careful not to go too fast or whip too much…we’re dealing with milk afterall…you’re not looking for curdled liqueur are you? You should end up with a nice smooth, creamy mixture at this point.

Voila…you’re done. Bottle and distribute as necessary.  Keep in mind, THIS HAS TO BE KEPT REFRIGERATED. Don’t say I didn’t warn you or tell you later when you get sick because you didn’t listen. THIS HAS TO BE KEPT REFRIGERATED.  Have a great holiday everyone and enjoy your beverages.