Whiskey Chocolate Liqueur in the Thermomix® (like Baileys)

Whiskey chocolate liqueur in the Thermomix® takes 15 minutes and makes 25 glasses of 40 ml each (about 1 litre, with 17% alcohol by volume). 50 g milk chocolate plus 50 g dark chocolate plus 350 g double cream plus 100 g espresso plus 100 g whiskey plus 50 g Amaretto. The key step: the chocolate cream must cool to 30°C before you add the whiskey and Amaretto, otherwise the alcohol evaporates.

We make this liqueur mainly at Advent as a gift in decorative bottles, or as a digestif after a meal. Compared with shop-bought Baileys (12 to 15 euros per 0.7 l bottle), the homemade version costs about 8 euros per litre, with better flavour and a higher cocoa content.

Why a mix of milk and dark chocolate

50 g milk chocolate and 50 g dark chocolate give a good balance. Pure dark chocolate (70%) would be too bitter and intense. Pure milk chocolate would be too sweet and lack cocoa depth. The combination is sweet enough for a dessert drink, but still has that true chocolate aroma.

Premium version: 100 g dark chocolate at 70% plus an extra 50 g brown sugar. For a child-friendly version (alcohol-free): leave out the whiskey and replace the Amaretto with 50 g milk. It becomes a pure chocolate cream sauce.

Espresso adds depth: 100 g freshly brewed

100 g freshly brewed espresso (about 4 espresso cups) intensifies the cocoa aroma. Espresso and chocolate share overlapping flavour compounds (both contain methylpyrazines), which reinforce each other. A chocolate liqueur made with espresso is therefore better than one without.

Alternative: 100 g strong filter coffee or 100 g water with 2 tbsp instant espresso powder. Never use cold coffee from the previous day (it oxidises and tastes stale). If you prefer no espresso: add 100 g more double cream (450 g total) and leave out the espresso for a creamier result.

Why cool to 30°C before adding the whiskey

Alcohol evaporates at 78°C. The chocolate cream is heated to 70°C for a clean chocolate melt. If you were to add the whiskey at that point, around 20 to 30% of the alcohol would evaporate. The result: too sweet, not enough kick.

Solution: after heating, leave the mixture to stand for 10 to 15 minutes until it has cooled to 30°C (the Thermomix® display shows the temperature). Only then add the whiskey and Amaretto. The alcohol is fully preserved. 5 sec at speed 4 is enough to combine everything.

Which whiskey: single malt or bourbon

Scotch whisky: smoky and spicy, classic. Glenfiddich (mild), Highland Park (excellent). Single malt for a premium liqueur. Blended (Johnnie Walker Red) works well too and costs less.

American bourbon: sweeter, vanilla notes, less smokiness. Jim Beam (standard), Maker’s Mark (premium). Pairs particularly well with chocolate.

Irish whiskey: milder and slightly sweeter than Scotch. Jameson is the popular choice. Goes very well with cream and chocolate.

Rye whiskey: spicier, somewhat drier. For the connoisseur.

Choose at least 40% alcohol by volume, otherwise the liqueur will not be strong enough. To save money: a budget whiskey is fine for liqueur (the chocolate masks the aroma anyway). Save the premium whiskey for drinking neat.

Amaretto: why 50 g

50 g Amaretto (Italian almond liqueur, 28% alcohol by volume) adds a subtle almond and marzipan note that rounds off the chocolate. Disaronno is the best-known brand. Lazzaroni or a budget own-brand also works.

If you prefer no Amaretto: use 50 g extra whiskey (150 g total), or 50 g Kahlua (coffee liqueur, intensifies the espresso note), or 50 g Frangelico (hazelnut liqueur, nutty variation).

Whiskey Sour variation: a long-tail search result

Anyone searching Google for “Whiskey Sour Thermomix®” (a common query, 6 clicks per year on this post) is looking for a different drink: a Whiskey Sour is a cocktail made from 6 cl whiskey plus 3 cl lemon juice plus 1.5 cl sugar syrup plus 1 egg white plus ice cubes. In the Thermomix® blend everything for 15 sec at speed 6, then serve in a cocktail glass.

A Whiskey Sour is a cocktail, not a liqueur. Our whiskey chocolate liqueur is a sweet cream composition for sipping or as a topping over vanilla ice cream.

Variations: Baileys-style, pumpkin spice, coconut

Baileys-style (long-tail search “thermomix baileys with whiskey”): Replace 200 g of the double cream with condensed milk (200 g) and add 50 g vanilla sugar. This gives a sweeter, creamier result that tastes close to Baileys.

Pumpkin spice: Add 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger during heating. An autumn variation.

Coconut whiskey liqueur: Replace 200 g of the double cream with coconut milk (200 g) and add 30 g desiccated coconut. Tropical and creamy.

Caramel variation: Let 80 g brown sugar caramelise at 110°C for 3 minutes, then add the cream. Intense caramel flavour.

Mocha variation: Use 200 g espresso instead of 100 g (double the amount), plus 1 tbsp cocoa powder. Very intense and coffee-forward.

Bottling: the gift version

Sterilise attractive 250 ml glass bottles (flip-top or screw-top) with boiling water beforehand. Fill the liqueur using a funnel, seal, and add a label with the date and contents (“Whiskey chocolate liqueur, homemade, January 2026, keep refrigerated, best within 3 months”).

Add a decorative ribbon or gift tag. Ingredients costing 8 euros become a gift worth 25 euros. A great idea for Christmas, birthdays or as a host gift when visiting friends.

Serving suggestions for whiskey chocolate liqueur

As a digestif after a meal, chilled in small 4 cl glasses. As a topping over vanilla ice cream or stracciatella ice cream. In coffee as a coffee cocktail (hot coffee with cold liqueur). In a milkshake with vanilla ice cream and cream. Stirred into hot chocolate for an adults-only version.

Also works in Tiramisu (50 g instead of Marsala), in chocolate mousse or as a praline filling. Very versatile in the kitchen.

Whiskey chocolate liqueur keeps for 3 months in the fridge

Stored in sterile sealed bottles in the fridge, the liqueur keeps for 3 months. The alcohol content (17%) preserves the cream. Important: it must be kept in the fridge. At room temperature the cream separates and the liqueur spoils within 1 week.

Shake before serving (the cream settles). Signs that the liqueur has gone off: sour smell, lumps (the cream has turned), bitter taste. When in doubt, throw it away.

Freezing does NOT work: the cream and alcohol emulsion breaks down and the liqueur turns grainy after thawing.

Also goes well with: waffles, vanilla ice cream and Tiramisu.