Baileys Irish Cream(1)

Baileys Irish Cream

makes 8 x 300mk bottles

200g milk chocolate
400gm can sweetened condensed milk
750ml evaporated milk
300ml thin cream
1 tablespoon instant coffee
3 teaspoons boiling water
750ml scotch whiskey

Place chocolate into a heatproof bowl or double saucepan. Stir over a saucepan of simeering water until choc melts (you can use a microwave for this step also). Try not to eat it. Remove from heat. Gradullay add the condensed milk, whisking as mixture thickens. Continue whisking until copletely blended. Transfer to a large mixing bowl and gradually add evaporated milk. Whisj until smooth. Add cream, coffee (dissolved in boiling water) and scotch whisky. Mix well then pour into sterilised bottles.
Stores in the fridge for up to 3 months.