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Irish Cream, Baileys®, is a fairly new edition to the liqueur market.
Its popularity is widespread and growing stronger every year. It’s not difficult to
make Irish cream if you have access to a homogenization machine without it well,
that’s another story. Homogenization allows alcohol, cream and other ingredients to
form an emulsion so that the cream (mostly fat) will not separate out; this increases
stability and shelf life. It has taken a tremendous amount of research and testing to
bring you this recipe. Its flavor, texture, color, etc., are similar to Baileys
Light ®Irish Cream. The fat
content is very low. Enjoy! One of ten recipes included in, How to Make Quality Liqueurs & Cordials at Home. |
