My take on Baileys; Chai-leys

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…)

You will need:

(makes 500 ml)

250 ml full fat milk

2 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