Homemade Light Bailey’s Irish
Cream
- 1 cup fat free half and half
- 14 oz fat free sweetened condensed milk
- 1 2/3 C Irish whiskey (I used Jameson's)
- 1 tsp instant coffee
- 2 tablespoons powdered cocoa
- 1 tsp vanilla
- 2 tsps Tirani sugar free hazelnut syrup
Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.
I have also tried making a vegan version, using a mix of Silk hazelnut creamer and almond milk instead of the half and half and omitting the sweetened condensed milk. It tasted really good, but lacked a little of the thick creaminess that the sweetened condensed milk provides.
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