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<blockquote data-quote="maglil55" data-source="post: 1926207" data-attributes="member: 52911"><p>When I first started with black tea I had to have the tiniest amount of sugar in it. I do mean tiny - about 6 grains on the tip of a teaspoon. Oddly Hubby was the same. Many years later I decided it was daft as that tiny amount wasn't changing it. Hubby managed to go back to tea with milk but I just couldn't. 3 weeks of enforced black tea changed my tastebuds forever. </p><p>Re "just a sip" don't want Hubby thinking I'm going alcoholic! It is very Bailey-like though but without the intense sweetness so you really get the hints of the other ingredients. The final recipe which I've now added to Copy Me That</p><p></p><p>LOW CARB BAILEYS</p><p></p><p>1.5 Cups Irish Whisky (I used Jamesons)</p><p>1.5 Cups Double Cream (I added another "bloop" when warming which was about 2 tablespoons worth)</p><p>8 teaspoons granulated sweetener (this depends on which one you are using. I started with 5 but added another 3 teaspoons as I tasted)</p><p>1 teaspoon almond essence</p><p>1 teaspoon vanilla extract</p><p>1 tablespoon unsweetened cocoa</p><p>1 espresso coffee shot</p><p>Tiny pinch of salt.</p><p></p><p>Method - incredibly easy. </p><p></p><p>Measure all the items apart from the Whisky and The cream into a clean pot. I then added about half the cream and whisky. Warm it slowly - do not let it boil. All you are doing it dissolving the granulated sweetener. About 5 mins in mix in the rest of The cream/whisky. </p><p>I set the timer for 15 mins total so it was another 10 mins warming and stirring after the last of the cream/whisky went in.</p><p>After 15 mins of warming/stirring I poured it through a sieve into a large Pyrex jug and let it cool. Bottle once cool and refrigerate.</p><p></p><p>This produced 600 mls of "Baileys" and since my Kilner bottles were 500 mls I was "forced" to drink some of it. However, when first made the almond essence and whisky is dominant and it's a bit thin. 24 hrs on in the fridge it is much better.</p><p></p><p>The coffee/cocoa settles at the bottom so you have to turn the bottle upside down and give it a good shake every time you are going to serve it. Kilner bottles are ideal as you can see it going through the mix AND they have a good secure stopper. </p><p></p><p>This produces 12 - 50ml measures. Nutritionals per 50 mls</p><p></p><p>Calories 212</p><p>Fat 15.2g of which</p><p>Saturated 9.5g</p><p>Carbs 3.5g</p><p>Fibre 2.4g</p><p>Sugar 0.5g</p><p>Protein 0.6g</p><p></p><p>Sodium 73.3mg</p><p>Potassium 3.3mg</p><p>Calcium 0.1%</p><p>Iron 0.3%</p></blockquote><p></p>
[QUOTE="maglil55, post: 1926207, member: 52911"] When I first started with black tea I had to have the tiniest amount of sugar in it. I do mean tiny - about 6 grains on the tip of a teaspoon. Oddly Hubby was the same. Many years later I decided it was daft as that tiny amount wasn't changing it. Hubby managed to go back to tea with milk but I just couldn't. 3 weeks of enforced black tea changed my tastebuds forever. Re "just a sip" don't want Hubby thinking I'm going alcoholic! It is very Bailey-like though but without the intense sweetness so you really get the hints of the other ingredients. The final recipe which I've now added to Copy Me That LOW CARB BAILEYS 1.5 Cups Irish Whisky (I used Jamesons) 1.5 Cups Double Cream (I added another "bloop" when warming which was about 2 tablespoons worth) 8 teaspoons granulated sweetener (this depends on which one you are using. I started with 5 but added another 3 teaspoons as I tasted) 1 teaspoon almond essence 1 teaspoon vanilla extract 1 tablespoon unsweetened cocoa 1 espresso coffee shot Tiny pinch of salt. Method - incredibly easy. Measure all the items apart from the Whisky and The cream into a clean pot. I then added about half the cream and whisky. Warm it slowly - do not let it boil. All you are doing it dissolving the granulated sweetener. About 5 mins in mix in the rest of The cream/whisky. I set the timer for 15 mins total so it was another 10 mins warming and stirring after the last of the cream/whisky went in. After 15 mins of warming/stirring I poured it through a sieve into a large Pyrex jug and let it cool. Bottle once cool and refrigerate. This produced 600 mls of "Baileys" and since my Kilner bottles were 500 mls I was "forced" to drink some of it. However, when first made the almond essence and whisky is dominant and it's a bit thin. 24 hrs on in the fridge it is much better. The coffee/cocoa settles at the bottom so you have to turn the bottle upside down and give it a good shake every time you are going to serve it. Kilner bottles are ideal as you can see it going through the mix AND they have a good secure stopper. This produces 12 - 50ml measures. Nutritionals per 50 mls Calories 212 Fat 15.2g of which Saturated 9.5g Carbs 3.5g Fibre 2.4g Sugar 0.5g Protein 0.6g Sodium 73.3mg Potassium 3.3mg Calcium 0.1% Iron 0.3% [/QUOTE]
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