MAKE YOUR OWN BAILEYS.
One of the must-have Christmas drinks, Baileys has only been around since 1974, and yet has made an indelible mark on our customs. No Christmas party would be complete without a bottle of Baileys, and it makes an acceptable alternative to sherry in the drinks cabinet.
Recipes vary, and you can whip up a very reasonable approximation with a variety of things – it just depends on what you have in your cupboard at the time.
WHISKEY – You should really use Irish whiskey, of course, although you can use Scotch if you must. As the taste will be softened by the cream, you can easily get away with using a cheaper brand than you use for drinking neat.
CREAM – I use ordinary single cream. I don’t know the American name for it. Some people use UHT (‘ultra heat treated’, or ‘long life’) cream so that their drink lasts longer, but I think it is best to make a smaller amount and drink it all at once! UHT cream has a funny taste to it that I don’t think should be used in a recipe as special as this.
CONDENSED MILK – This gives it an extra-rich, creamy taste. Don’t be tempted to use evaporated milk instead.
COFFEE – You will need to add a small amount of coffee flavour. You can either mix up some granules in a tiny bit of boiling water, or use coffee essence.
VANILLA – This is an optional extra. If you do choose to add vanilla, use extract and not flavouring. You will only need a few drops, but again, vary it to your own particular taste.
1 cup whiskey
1 cup condensed milk
1 cup cream
1 tablespoon coffee (or to taste)
few drops vanilla essence (optional)
To make a mint flavoured drink, dribble in a little creme de menthe or peppermint essence. Try reducing the amount of condensed milk and adding maple syrup or caramel syrup.