Baileys de leche

Bailey’s de leche

No sooner had I managed to get my hands on a bottle of Baileys Almande, it went out of production. However, it’s possible to make your own rawish version of Baileys with a drop of Irish Whiskey and a few other ingredients. Sweetened with this homemade toffee sauce, it really is a decadent festive treat.

There are many ways to enjoy this sweet, rich toffee sauce: in the toffee apple slices, poured liberally over an ice cream sundae, or as a gooey caramel filling for raw chocolates. Once you have made the toffee sauce, keep it in the refrigerator but bring it to room temperature before use.

TOFFEE SAUCE

6 tablespoons maple syrup

6 tablespoons agave

186ml/¾ cup melted coconut oil

3 Medjool dates, pitted

1½ teaspoons mesquite (Peruvian carob)

A good pinch of sea salt

90g/¾ cup coconut sugar

In a blender, whizz up the toffee sauce ingredients until smooth adding the coconut sugar last. Be sure to run the blender long enough so that the sauce warms up and emulsifies. You will see if thicken and turn pale. This may take around 2minutes and 40 seconds if using a Vitamix or Blendtec, or another high-speed blender.

BAILEYS DE LECHE

INGREDIENTS

Makes 2 in 2 martini glasses, or one large one.

80ml Irish Whiskey (or more or less depending on the strength you like it)

300ml almond milk

2 tablespoons toffee sauce (above)

1 teaspoon coffee extract - or a few drops of coffee Medicine flower

1/2 teaspoon vanilla extract

pinch sea salt

Ice cubes

METHOD

Add the Irish Whiskey or equivalent into a blender with the almond milk, coffee extract, vanilla, sea salt and 1 tablespoon of toffee sauce. Blend for 2-3 minutes until frothy. Fill your glasses with ice, drizzle a liberal tablespoon of the toffee sauce over the ice. Pour the almond milk mix over.