Home-made cream liqueur

Christmas is a good excuse to trade up to some decent wine, but who doesn’t also enjoy a cheeky Bailey’s this indulgent time of year? What I hadn’t realised, though, is just how easy it is to make.

It’s also an ideal last-minute gift as you can whip it up in minutes from store-cupboard ingredients. As long as you’ve got some whisky handy, you’re sorted. There are some good offers on spirits at the moment. In Sainsbury’s decent blended Scotch, Whyte and MacKay is currently on offer for £12 and cheaper than their own-label, so that’s what I used. I’ve also noticed that Tesco has Famous Grouse for about the same price – another good buy.

You need a 250ml carton of single cream, a small tin of condensed (Carnation) milk, 250ml whisky, instant coffee granules, cocoa powder, vanilla essence and freshly grated nutmeg. In a large bowl start by whisking together a generous splash of cream, a teaspoon of each coffee, cocoa and vanilla until the coffee has dissolved. Whisk in the rest of the cream, gradually add the whisky, the condensed milk and some grated nutmeg to taste.

The cream liqueur is ready for drinking straight away, so bottle it and keep in the fridge for up to two weeks. This will see you nicely through the festive period or double up and have a few bottles to give as gifts. It doesn’t need much accompaniment, but it’s great with Christmas pudding or mince pies.

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