Baileys Irish Cream, Eggnog & Batida de Coco

These three liquors are the only species of alcohol (apart from a sweet redwine) which I honestly like. For the Baileys I was amazed, how insanely easy it was to whip up this popular liquor at home with ingredients that I already had on hand. Ten minutes is all you need! The eggnog is creamy, sweet, and full of holiday cheer. Batida de Coco is a taste of tropical summer nights originated from your kitchen. Preparation of self-made coconut milk will take you a minimum of time and the difference in taste compared to the one from the supermarket is enormous. Enjoy these three good drops!


Baileys Irish Cream



  • 400 ml double cream
  • 300 ml milk
  • 150 g white chocolate
  • 100 g milk chocolate
  • 50 g brown sugar
  • 150 g dulce de leche
  • 50 ml strong coffee
  • 1 vanilla bean (or 1 teaspoon of vanilla extract)
  • 15 g cornstarch
  • 300 ml Irish whiskey



In a bigger pot combine cream with 100 ml milk and start to heat it up at low temperature. Add the chocolate broken into pieces, sugar, dulce de leche and vanilla (scratch out the seeds and add the bean also). Dissolve the cornstarch in 200 ml of milk so that you see no clumps. When the cream-chocolate mixture starts boiling, stir in the cornstarch and keep mixing until it boils again.

Decant everything into a container of appropriate size and let it cool down to room temperature. When cold enough, add slowly the whiskey by constant stirring. Transfer mixture to a glass bottle with tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.


Sláinte! 🙂





  • 3 whole eggs + 3 egg yolks
  • 300 ml double cream
  • 600 ml milk
  • 100 g sugar
  • 1 cinnamon stick
  • 1 vanilla bean (split and seeds removed)
  • ½ tablespoon grated nutmeg
  • 100 ml dark rum
  • 50 ml bourbon whiskey



In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Keep the heat at a medium level. Once boiling, remove the pan from the stove and allow to steep.

In a large bowl or stand mixer, beat eggs, egg yolks and sugar.

Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add rum and bourbon, and stir. Refrigerate overnight and garnish with fresh grated nutmeg before serving.


Cheers! 🙂


Batida de Coco




For the self-made coconut milk:

  • 400 g grated coconut
  • 1 l water

For the liqueur:

  • 800 ml coconut milk (self-made or bought)
  • 100 ml non-sweetened condensed milk
  • 150 g sugar
  • 200 ml cachaça or rum



For the coconut milk cook the grated coconut with water for 10 minutes. Let it cool down. Place a double gauze (you can get this at the pharmacy) over a bigger pot and fasten it on the pot handles. This will be your filter. In several steps pour the coconut-water mixture over the gauze. Let the liquid come through and afterwards form a small package and squeeze it to get as much milk as possible out of it. Discard the coconut and repeat the process until you use all the liquid up. This is your self-made coconut milk!

For the liqueur, cook all ingredients except of cachaça for several minutes on medium heat.

Let it cool down and stir cachaça in. Distribute it in bottles and refrigerate overnight. Shake well before using.




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