Christmas Eve tomorrow and for me, a tipple of baileys is a very christmassy thing. I was very impressed with this recipe and have gifted the end results to several people this year. I intend to experiment with it as well, I prefer spiced rum to whisky and really want to give that a try. It’s so simple and people really love something homemade. I missed last week’s show because of the snow and that means that I will be talking about last week’s cheesecake recipe alongside this recipe.
Not Baileys, Yours!
- 240ml whisky
- 1 tin sweetened condensed milk
- 1 tablespoon of instant coffee granules
- 200mls of LONG LIFE double cream
- Put the coffee in the whisky, stir until dissolved.
- Add condensed milk.
- Stir until mixed.
- Add cream, stir until mixed. Done. Bottle and keep in the fridge.
It tastes less strongly of alcohol after a few days, the whisky tastes better with the other ingredients. You can add vanilla extract, almond extract, chocolate syrup or your favourite flavours. You can use vodka, rum, maybe even fireball whisky. Don’t use a really good quality whisky. It’s such an easy make, don’t be afraid to experiment. There’s loads of variations of this recipe online. Top tip – don’t over blend or over whisk, it may curdle. I use a hand whisk.
Recipe by N Leivers
Photo by Valerie Michaleski