This morning I spotted a pint of heavy whipping cream in the fridge about to expire. I was browsing twitter updates and saw a link to a recipe for Homemade Bailey’s by @mizmaggieb. Lightbulbs in my spacecase mind! I could double the recipe and use the whole pint of cream and then bottle up the result and give it to friends.
I dropped Lucy off at school and picked up some instant coffee from Starbucks. Then I walked down to Bi-Rite Market to get some pastured eggs – they are the only store I know around the neighborhoods I walk (Mission, SOMA, FiDi, Castro) that regularly have pastured eggs in stock. I expected to find eggs from Eatwell or Clark Summit or Soul Food Farm or Marin Sun Farm, and then was pleased to find pasture raised eggs from farms I’d never heard of: Lazy 69 Ranch and Sinclair Family Farm.
I picked up a bottle of Bushmill’s whiskey which reminded me of meeting Moya in 1997 and of marrying her for the 3rd time in 2008.
I got another can of sweetened condensed milk which always reminds me of my fabulously missed late grandma. And some Recchiuti extra bitter chocolate sauce which is probably heavier than the recipe requires, but it looked so much more delicious than the bottle of plain chocolate syrup. Why skimp when the ingredients list is already so decadent?!
I dumped all of the ingredients in the mixing bowl. It’s a simple recipe – you just whip together fresh eggs, almond extract, vanilla extract, chocolate syrup, instant coffee granules, sweetened condensed milk, whiskey, and whipping cream.
While I was scraping out the cans of sweetened condensed milk I was reminded of my grandma’s voice telling the story of how her mom would always use every last drop of sweetened condensed milk from a can by pouring coffee in the can and dissolving the last bits of sweet milk with the coffee.
I don’t like milk in my coffee but I’ll drink coffee out of the remains in a can like this.
Here’s the finished product ready for a label:


