Add the cold water slowly mixing until the texture is smooth.
Bring to a medium heat and stir for 5 minutes until it thickens but is still runny.
Stir in the vanilla extract then leave to cool.
You can store the syrup in an airtight container for up to a month in the fridge.
Condensed oat milk
Add the milk and sugar to a saucepan and stir on a low heat until the sugar has dissolved.
Now bring the mixture up to a low simmer and leave for 30/40 minutes until the colour has darkened and the liquid has reduced.
Don't stir the mixture whilst it is simmering as this will crystallize it and you'll have to start all over again...
Pour the condensed milk into a jug and leave to cool.
Making the Baileys
In a food blender add the condensed milk, soya cream, whiskey, instant coffee (I prefer espresso powder), vanilla extract, chocolate syrup.
Blend for 30 seconds until smooth.
Store in a sterilised glass bottle (re-use a wine bottle they are 750ml, then have a couple of glasses over ice to use up the extra!)