Mocha Cream Liqueur Slimmed Down

A creamy dreamy, rich and sweet coffee cream liqueur without all the fat of the heavy cream that’s in Bailey’s and those “store bought” cream liqueurs.

Not quite Bailey’s, but oh so good just the same. A very nice nightcap or little something to slip into your coffee.

Did you make the homemade coffee liqueur yet? Hurry up and get it started … you are going to want it for this project!

Your friends called to tell me they would REALLY love you if you gave them a little bottle of this as a gift. (Just make sure they know it should be kept in the fridge!)

Mocha Cream Liqueur Made Skinnier

Adapted from  from New Country Fare: Glorious Liqueurs. 150 Recipes for Spirited Desserts, Drinks and Gifts of Food. (If you are under 21, please skip this recipe.)

Feel free to adjust it to your own liking and make it your own. 🙂

• 1 (14 ounce) can fat-free sweetened condensed milk
• 1 cup homemade coffee liqueur — or Kahlua is ok too
• 1/4 cup coconut rum
• 2 teaspoons vanilla
• 1 1/2 tablespoons french vanilla espresso powder
• 1/2 cup fat free half and half
• 1/4 c. chocolate syrup (This is totally optional–I didn’t include it this time–I thought it was quite sweet enough already!)

Directions:

1.  Blend ingredients in blender till smooth.
2. Store in refrigerator. Will keep for 2-3 weeks, maybe longer. I don’t think mine has ever lasted that long!
3. Stir or shake thoroughly each time before serving.

This is great served over ice, blended with or drizzled over ice cream and/or cake, or in a mug of hot coffee.

I think if you wanted to cut the sugar, you could replace the sweetened condensed milk with evaporated milk, then add the sweetener of your choice.

A lactose-free version could be had by swapping out the condensed milk for whatever type of lactose-free creamer you prefer and using almond or coconut milk in place of the fat free half and half, then adding sugar or sweetener until it’s sweet enough for your tastes.

This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food. I hope this post helps you connect with some of your loved ones — the “over 21” ones anyway!

This recipe was shared at Valentine’s Day Blog Hop and Katherine Martinelli’s St Patrick’s Day Blog Hop