Directions

1. Prepare the low carb 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.
2. Pour 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. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the to about half of the volume. This will take 25-30 minutes. This will make 1.5 to 2 cups. You will only need 1 cup for the baileys. Store the rest in a jar in fridge and you can use it to make my keto rolled ice cream!

3.When done, remove from the heat and set aside to cool down to room temperature. Place in blender and blend to make smooth and strain to remove clumps.

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

3. Then add the vanilla extract, almond extract, cacao powder and
coffee. Blend on medium-low until just combined. 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.
4. Pour in cleaned wine bottle and keep in fridge, chill at least 2 hrs before serving. . Serve over ice.
5. To store, keep sealed in glass containers for up to 6 weeks. ( I use old wine bottles, sterilized. )
6. Shake well before serving.

***Recipe Notes***

Dont drink and drive! Arrive alive and be safe!

Nutrition Per Serving

1 serving = 1 fluid oz

Total Fat 12.1g

Total Carbohydrates =1.1g

Dietary Fiber =0.1g

Protein 0.7g

Net carbs per serving: 1g