My take on Baileys; Chai-leys

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When I was recently working on my recipe for Chai, it occurred to me that by adding a spot of whiskey, it would be quite similar to Baileys so I started experimenting!  My first attempt was frankly undrinkable  – I used double cream and it was WAY too thick and gloopy.  I think I’ve got it sussed now though – and hey, lower calorie too.  Everyone’s a winner! (Except my husband, whose whiskey supply has suffered serious depletion…)

Chai-leysYou will need:

(makes 500 ml)

250 ml full fat milk

teabags

1 strip of orange peel

1 clove

1/4 tsp ground ginger

1/2 tsp cinnamon

1 tsp vanilla extract

300 ml condensed milk

100 ml whiskey

  •  Put half of your milk, the orange peel, the teabags, spices and extract into a small saucepan and bring to a gentle simmer.  Continue to heat gently for 5 minutes
  • Remove the teabags and orange peel and sieve the mix into a large bowl
  • Add the remaining milk, the condensed milk and the whiskey. Whisk together
  • Decant to a sterilised bottle and refrigerate
  • Keeps in fridge for two weeks

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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