An Irish Cream

Making your own liqueurs can be fun, economical,

and satisfying. Here is an excellent version of

what some might compare to Bailey’s Irish Cream.

I will follow up in a few days with an excellent take

on Cointreau and a very close cousin to Amaretto.

1 fourteen  ounce can of sweetened condensed milk (I prefer Eagle Brand)
1 1/2 cups of half-and-half
1 cup of Jameson’s Irish Whiskey
2 teaspoons of Hershey’s Chocolate Syrup
1 teaspoon of instant espresso coffee
1 teaspoon of genuine vanilla extract
1/2 teaspoon almond extract

Blend the condensed milk, half-and-half, whiskey, syrup, coffee powder, vanilla, and almond

extract until smooth. Refrigerate in a decanter and use within three days.

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