Homemade Baileys


280 ml of milk (we use our full fat creamy milk straight from the farm)
60 grams granulated sugar
1 teaspoon cocoa powder
1 teaspoon instant coffee powder
150 ml full fat cream
3/4 cup of whiskey (add more to taste)*
2 desert spoons of honey
1 teaspoon vanilla essence
400g condensed milk
2 good pinches of Pure Droitwich Salt


1. In a pan, add the milk & sugar together. Cook on medium heat for 20 mins or until it reduces. You want the milk to be creamy. Be careful not to let the milk form lumps and keep stirring throughout

2. While the milk is cooking, mix the cream together with the cocoa powder and coffee. Make sure all lumps are gone and the mixture is silky smooth. It should thicken nicely

3. Add the remaining ingredients and mix well. Cover and set aside in the fridge

4. Once the milk is done transfer to a bowl, cover and refrigerate for an hour

5. When the hour is up transfer both bowls into a blender and mix together

6. Store in a bottle. It should last 2-3 weeks if refrigerated

7. Feel free to serve over ice in the traditional way, or try blending with ice cream for a more indulgent treat. We love our own Churchfields Vanilla Farmhouse ice cream - a truly delicious experience

* It's best to leave your Baileys overnight before tasting. This gives the whisky a chance to settle into the blend. 

Terra Newman