So for something totally different...... may I present a recipe to make your own Bailey's Irish Cream. I have to admit this has to be one of my favourite discoveries of 2008 - it is so super quick and easy, and you can make either a full fat version, or you can alter it if you are watching your calorie intake. And really, to me, it tastes totally like the original - although you are welcome to beg to differ.
Either way, this keeps marvellously in the fridge (if it lasts that long) and makes up a big batch that works out to be far more econmical than buying it.
Either way, this keeps marvellously in the fridge (if it lasts that long) and makes up a big batch that works out to be far more econmical than buying it.
Home-made Bailey's Irish Cream
250ml (1 Cup) thickened/whipping cream - can use full or non fat
1 can sweet condensed milk - can use full fat or Skim/99% fat free
1 2/3 cups Whiskey
1 can sweet condensed milk - can use full fat or Skim/99% fat free
1 2/3 cups Whiskey
1 teaspoon instant coffee powder
2 tablespoons chocolate ice cream topping (ie. Cottee's - can use diet)
2 tablespoons chocolate ice cream topping (ie. Cottee's - can use diet)
1 1/2 teaspoons vanilla essence
1 teaspoon almond or coconut essence
1 teaspoon almond or coconut essence
Add everything to a blender and whiz for about a minute until all ingredients are combined, coffee has dissolved and it's nice and thick and creamy.
Pour into sealable bottles and keep in the refridgerator. Makes approx 1 litre or a little more....
Tasting notes
- This makes approx 1 litre - you can make 3 batches from 1 bottle of whiskey, making this totally economical
- I've made both full and diet/low fat versions and they both taste great, although the low fat version does seem to be slighly sweeter
- You do not need to use any coconut/almond essence - use this to taste, or substitute with mint essence to get a similar flavour to the mint version of Baileys
- I've stored this tightly sealed in the fridge for 2 months and it has been fine to drink!
