Irish Cream II

This is a good recipe for Bailey's equivalent. If you can't get the Cacoa Essence try it without - it's almost as good!

• Ready In: 0 mins
• Yields: 1 batch

Ingredients

• 4  ounces sugar, dissolved
• 2 1⁄2 fluid ounces water
• 8  fluid ounces  whiskey
• 1 (5 ounce) can evaporated milk (Ideal milk)
• 5  fluid ounces  single cream (thin, fresh, not tinned)
• 10  ml  cacao essence (I use T. Noirot, available from Homebrew shops)

Directions

1. Dissolve sugar in water and bring to boil.
2. Do not overboil.
3. Cool.
4. Mix all ingredients together and put in refrigerator for 2 hours.
5. It's then OK to drink.
6. Keep in refrigerator due to cream content.