Bailey's irish cream whiskey

Yield: 1 Servings

Measure Ingredient
3 Egg yolks; room temp.
1 14 ounce can sweetened condensed milk
1¼ cup Whipping cream
1½ cup Irish whiskey
1½ tablespoon Sweetened chocolate syrup
¼ teaspoon Coconut extract

In a large bowl, beat the egg yolks until thick. Stir in the condensed milk, cream, whiskey, chocolate syrup and coconut extract. Beat for one minute. Taste and add more coconut extract if desired.

In a large decanter, pour Irish Cream whiskey. Seal. Sore in the refrigerator and allow to mellow 7 days before using. Will keep for 2 weeks.

Makes about 5 cups.

NOTES : Everything emulsifies better if all of the ingredients are a room temp.. If the egg yolks are cold when mixed they tend to stay together more and are visible in the drink ( not very pretty).

Posted to KitMailbox Digest by GAdams1350@... on Sep 20, 1997

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