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Homemade Irish Cream Liquer 2 cups Irish whiskey 4 oz eagle brand-sweetened condensed milk 1/2 pint whipping cream 4 eggs 2 tablespoons prepared chocolate syrup (we used Hershey’s) 2 teaspoons instant coffee 1 teaspoon vanilla extract 1/2 teaspoon almond extract Combine all ingredients in the pitcher of a blender. Blend until smooth. At this point it is ready to serve. To Store: Place in a clean tightly covered container and store for up to a month in the refrigerator.
Homemade Irish Cream: Half of a 750 ml. bottle of Jameson’s Irish whiskey (or any Irish whiskey you like), 1 14-oz. can sweetened condensed milk (NOT evaporated milk), 1 cup heavy cream, 4 eggs, 2 Tbls. chocolate syrup, 2 tsp. instant espresso, 1 tsp. vanilla extract, 1/2 tsp. almond extract
Homemade Irish Cream It really tastes just like Bailey’s! Except better…because you can adjust the booziness. The recipe is incredibly easy – pretty much toss everything into a blender, top with whiskey, and blend again. I’ve seen a few recipes without the raw eggs, but the eggs do add extra froth.
Homemade Irish Cream 4 ounces milk chocolate 375 milliliters Irish whiskey (like Jameson or Bushmills) 1 teaspoon vanilla extract 14 ounces sweetened condensed milk 12 ounces evaporated milk 1 cup cream or half-and-half 1 teaspoon espresso powder (or Starbucks Via)