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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This is a good recipe for Bailey's equivalent. If you can't get the Cacoa Essence try it without - it's almost as good! Ingredients:
4 ounces sugar, dissolved |
2 1/2 fluid ounces water |
8 fluid ounces whiskey |
1 (5 ounce) can evaporated milk (ideal milk) |
5 fluid ounces single cream (thin, fresh, not tinned) |
10 ml cacao essence (i use t. noirot, available from homebrew shops) |
Directions:
1. Dissolve sugar in water and bring to boil.
2. Do not overboil.
3. Cool.
4. Mix all ingredients together and put in refrigerator for 2 hours.
5. It's then OK to drink.
6. Keep in refrigerator due to cream content.
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