Saturday, December 25, 2010

make your own Baileys

from "The $120 Food Challenge"

I intend to try this in the New Year

Homemade Irish Cream

1 cup (250ml) pouring cream (not the type that is thickened with gelatine); 1 tin sweetened condensed milk; 1 and 2/3 cups Irish Whiskey (Jameson’s is the most commonly available); 1 tsp espresso coffee*; 2 tbsp chocolate syrup (get the best quality you can – the real cheap stuff gives it a yucky taste); 1 tsp vanilla extract; 1 tsp almond extract


Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in a tightly sealed and scrupulously clean bottle and refrigerate.

Shake well before serving. Liqueur will keep for 2 months if refrigerated.

*When using coffee, make a cup of the real stuff, not instant coffee. Make it in a plunger, and skim off a scant teaspoon of it to cool before adding it to the recipe.

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