I'm not really a drinker, but I have a weakness for coffee with Baileys. I also love it as an ingredient in baking, such as Bailey's buttercream frosting, in dark chocolate truffles, and so forth. Of course, it is loaded with sugar. It never occurred to me that I could make this myself, but I found a recipe for homemade Baileys here, which I adapted to be far lower in carbs. While my version is still loaded with fat and of course it also contains alcohol, it's still decent as a sensible vice, particularly if you're just adding a couple tablespoons to a recipe.
BAILEY'S IRISH CREAM
- 1 recipe low-carb sweetened condensed milk (recipe follows)
- 1 cup cream
- 150 ml whiskey or cognac (whiskey is closer to the original, but cognac would make a great substitute if you are very strict about grains. Or leave it out and make virgin Baileys!)
- 1 tsp instant coffee granules
- 2 Tbs sugar-free chocolate syrup (you can approximate this by combining 2 tsp unsweetened cocoa powder, 2 tsp water, and sweetener of choice to equal 1 tsp of sugar)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp xanthan gum (optional but recommended)
Combine all ingredients in a blender. Blend until smooth. Store in the refrigerator in a closed bottle.
SWEETENED CONDENSED MILK
Can be used in any recipe in place of 1 can of sweetened condensed milk
- About 4 oz coconut milk powder (I used two 1.76 oz packets)
- 1/4 cup water
- 8-12 tsp sweetener (I used five packets of Sweetleaf stevia)
- 3 Tbs unsalted butter
- Put the water in the bottom of a microwave-safe bowl or measuring cup and microwave on high for 30 seconds. Immediately stir in the butter until melted.
- Add the remaining ingredients, whisking well or beating with a fork until totally smooth.
- Microwave for an additional 15 seconds or so, then beat the mixture again.