
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