Bailey Recipe

December 3, 2001 - Thorsten Kukuk


(results in approx.. 3 litre)

  • 0,7 litres grain
  • 3 tablespoonful of soluble coffee (best the small Nescafe gold bags)
  • 600 gram sugar
  • 3 package vanilla sugar
  • 1 litre of cream
  • 12 eggs
  • 24-35 centiliter Rum (40 per cent) to taste


Give the grain into a large pot and dissolve the coffee therein. Add the sugar and vanilla sugar and agitate well, so that the majority of the sugar dissolves already. Pour in the cream and gradually the 12 eggs with a whisk. Add Rum to taste and agitate very well with the whisk approx. 30. min. Be carefull to not devlop to much foam. Don’t use a mixer for this. In the end fill the Bailey by a filter in bottles and put them for 24 hours in the refrigerator. If you didn’t agitate well and long enough the grain will set of from the cream over night.