2 teaspoons instant coffee
2 teaspoons cocoa powder
A few drops of boiling water
1 tin sweet condensed milk
2 large eggs
A few drops of vanilla essence
500ml double or whipping cream
1 – 2 wine glasses Irish whisky
Dissolve the cocoa and coffee in the mixing bowl with a few drops of boiling water (not too much – we don’t want to be accused of watering down our drinks, do we?). Empty the tin of condensed milk into the bowl along with the vanilla essence. Break the two eggs into the mixing bowl and beat the mixture until all the ingredients are combined. Add the whisky and cream to the mixing bowl and beat the mixture until it is smooth & creamy. Pour the mixture into the bottle. Store in the fridge. I am told that it will keep for up to two months, if kept refrigerated, but I have never had any that has lasted more than a couple of days -¡Salud!
Obviously, you can tinker with this recipe to suit your own tastes. Here are a few ideas that I have tried:
• Leave the whisky out for a non-alcoholic version.
• Reduce the amount of whisky if you
want to get anything done for the rest of the day don’t like your drinks too strong.
• Replace the whisky with Tia Maria for a very sweet version.
• Replace the whisky with another spirit/liqueur – I particularly like using Liqor de Bellota – a local liqueur made with acorns.
• Leave out the cocoa and/or coffee if you don’t like them (I have a friend who hates chocolate!)
• Pop it in a plastic container and shove it in the freezer – Baileys ice cream!
• I once made some chocolate ‘cups’ and filled them with the ‘Baileys’ – A nice touch at a dinner party.
As dulce de leche is readily available here in Spain – I am going to try making some with a tin of it in place of condensed milk – I’ll let you know how it turns out.
The original piece of paper is still around – it can be seen in the ‘ingredients’ photo – for those who care.