Sunday, December 7, 2014

Irish Cream Liqueur

Irish Cream Liqueur

3 eggs                                      
1 t. vanilla
2 t. coconut extract                    
3 T. chocolate syrup
1 (14 oz.) can condensed milk     
2 c. Irish whiskey

Combine all ingredients in blender for three minutes.  Refrigerate until thick, approximately three to four weeks.  This recipe is not only easy to make, but is amazingly similar to the commercial brands.  A favorite of most people.  Yield: three cups.

NOTE:  this recipe calls for raw eggs and requires a long refrigeration time but it is like the original Irish cream.

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