Well, December is here and Christmas is almost upon us. Time to stock up the larder, freezer and drinks cabinet. For once, I’m on the ball and most of the shopping that can be done for the holiday is done and the secret store cupboard groaning at the seams. I usually leave things until the last minute, gaining much more fun and feeling so much more festive if I can go out a day or two before Christmas Eve to do all the shopping. However, this year, is different. I’ve been called up for Jury Service for the two weeks before Christmas (fingers crossed it doesn’t run over until after the festivities!), so anything to make life easy for myself.
One tipple I do love at this time of year (well, actually any time of year, particularly over ice-cream, in coffee or in cheesecake) is Baileys. But hasn’t it become expensive? I remember when it first appeared it only cost a few pounds per bottle. I was having a tidy out of the secret store cupboard the other day to make room for the supplies and found a couple of cookery books that must be at least 30 years old. Tucked inside one was a typed recipe I had been given some years ago. I’d forgotten all about it until now. It was for home-made “Baileys”. I remembered how delicious it was, so guess what I’ll be making this weekend…
1 (397g) can condensed sweetened milk
400ml Irish Whiskey
400ml instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in a tightly sealed bottle and refrigerate.