Vanilla Cream

This is a homemade cream liqueur in the Bailey’s tradition: sweetened condensed milk, brandy, vodka, vanilla, and a couple of eggs blended into a smooth, creamy cordial. Five ingredients, no cooking, just a long rest in the refrigerator while the flavors marry into something genuinely cordial-shop quality.

The two-week aging period is what separates this from a quick mixed drink. Time allows the alcohol to mellow, the egg proteins to incorporate fully, and the vanilla to deepen. Drink it on day one and it tastes harsh and separated. Wait the full two weeks and it’s silky, smooth, and properly liqueur-like.

The high-proof brandy and vodka aren’t just for kick. The combined alcohol content (40 to 50 percent of the liquid volume) functions as a preservative, allowing the eggs and dairy to keep safely in the fridge for weeks. Below this threshold, you’d risk spoilage even refrigerated.

Pro Tips

• Use the freshest eggs you can buy. They’re not cooked, so freshness matters for both safety and flavor.
• Beat thoroughly until completely smooth and homogeneous. Lumps of egg or condensed milk won’t fully integrate during the rest.
• Store in glass bottles with tight-sealing caps. Plastic absorbs flavors and the cordial can taste off after weeks.
• Shake gently before pouring. Some natural separation is normal during long storage.

Variations

• Add 2 tablespoons of cooled espresso for a coffee-vanilla cream version.
• Substitute Irish whiskey for brandy and vodka for a closer Bailey’s profile.
• Stir in 1 teaspoon of almond extract along with the vanilla for amaretto-leaning notes.