A recipe from Kat – Surry Hills
So, for Christmas each year I often make something for all my chums rather than buying a token bottle of wine….
My mum always made her own Baileys but as I developed a bit of an intolerance for dairy, I have adapted and amended to make one which agrees with me…… Less filling than the original Baileys but no less delicious!
2 x 400ml cans of coconut milk
1/2 cup brown sugar
3/4 cup espresso
1 tblspn cocoa or 2 tblspn chocolate dessert syrup (if you don’t want it completely dairy free and like it a little sweeter)
1 tspn vanilla extract
3/4 cup Jamesons Irish Whiskey
Pop the 2 cans of coconut milk into a pot and bring it up to a simmer. Put in the sugar and stir. Continue to allow the mix to simmer and stir every now and then until the mixture starts to thicken a bit – about 10 mins or so.
While the mixture is simmering away make your espresso. Use the best coffee you can get as it all adds to the delicious flavour…..
Once the mixture is thickening a little, tip in the espresso. Give it a stir and add the cocoa and vanilla. Have a little taste to make sure you like where the mix is heading…. add more of any of the ingredients if you feel its lacking anything.
Now is the time to add the whiskey….. do it bit by bit until you achieve a taste you are comfortable with…. I love whiskey so like it strong and use anywhere from 3/4 to a full cup….. sometimes more!
Once the mix is tasting how I like it I funnel it into bottles and pop on an air tight lid.
Sometimes the mix separates a little when it has been sitting – but that’s fine. Give it a shake before you open the bottle.
I like mine poured over ice or as a baileys coffee….. Lovely….