Homemade Low-Carb Baileys Irish Cream

Step 1First, prepare the low-cab condensed milk. Place the butter into a sauce pan. Cook over a medium heat until it starts to foam and brown. This will take just a few minutes and you should keep an eye on it to prevent burning. Browning the butter will enhance the flavour.

Step 2Pour in the cream and almond milk. Don't panic when you see the butter floating on top at first. Add the sweetener and mix until well combined.

Step 3Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the liquid to about half of the volume. This will take 30-45 minutes. You should get 2 to 2 ¹/₂ cups of condensed milk.

Step 4When done, remove from the heat and set aside to cool down to room temperature. Blend using an immersion blender until smooth and creamy (this will help remove any clumps).

Step 5To make the Baileys, place the condensed milk into a blender. Add heavy whipping cream and whiskey.

Step 6Add the vanilla extract, almond extract, cacao powder and coffee powder. Blend on medium-low until just combined. (Note: High speed blenders can curdle your Baileys! Make sure to use a slow-medium speed. If the mixture curdles, strain the liquid through a sieve and discard any curdles.)

Step 7Pour in glass jars and serve over ice.

Step 8To store, keep sealed in glass jars for up to 6 weeks.

Step 9Shake well before serving.