Two years and change ago I started drinking coffee more regularly than just a weekend cup here and there. It was Christmas and Kate and I were enjoying the Holiday week off and coffees in the morning. I would put a tablespoon of Bailey's in mine or would choose to just not have coffee otherwise.
Well, it stuck and I have had one or two cups a day since.
Now a tablespoon or two of Bailey's a day doesn't sound like much but that stuff is expensive enough to notice when it is used that regularly. So I decided to make my own, partly for some cost savings and partly for adjusting both the flavour and the alcohol content of my morning brew. So online I went to find a recipe... there are quite a few. I settled on one that had the simplest ingredient list and no eggs... I just figured that raw eggs would not last as long as just cream.
My doctored recipe:
500 ml whipping cream (longest due date, highest fat content means less needed to "colour" the coffee)
250 ml Irish Whiskey (this is about half what is called for, in the interest of keeping the alcohol and cost lower)
1 can of sweetened evaporated milk
2 tablespoons chocolate syrup (not milk mixes, real thick dark chocolate syrup)
1 teaspoon almond extract
1 teaspoon vanilla extract
Blend really well, but don't whip the cream. I use an immersion blender to keep the air out of the mix
The cream is doubled from other recipes I found and I use whipping cream (35%MF) instead of table cream (18%MF) so this keeps the consistency about the same. Just doubling the table cream would thin out the whole mix... off course half the whiskey also thickens it up a bit more too.
Alcohol content, once in the coffee is 0.1% or so by volume, I would probably get more just using mouthwash so I certainly don't worry about "drinking" in the morning.
Cost:
Bailey's at $15.00 for 375ml
My stuff at $5.35 for 375ml ($15.00 for a 1050ml batch)
So all in all I end up with a less expensive Irish Cream tailored specifically for my coffee consumption.
Jeff.
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