Yield: 2 servings
| Measure | Ingredient |
|---|---|
| IRISH CREAM | |
| 1¾ cup | Liquor (Irish, Scotch, rye preferred. Can use rum, bourbon, brandy, etc.) |
| 14 ounces | Sweetened condensed milk |
| ½ each | Pt whipping or heavy cream |
| 4 eaches | Eggs |
| 2 tablespoons | Chocolate syrup |
| 2 teaspoons | Instant coffee |
| 1 teaspoon | Vanilla extract |
Combine all in blender till smooth. Cover tightly and store in refrig- erator. Good for 1 month. IRISH CREAM II 3 eggs 1 T instant coffee 1½ T vanilla extract 1 T chocolate syrup 2 c heavy cream 2 c half & half cream 1 c sweetened condensed milk 1 ½ c Irish or Scotch whisky ½ c brandy Beat eggs well in large bowl. Add coffee, vanilla, chocolate syrup & cream. Mix well, but not strongly. Add other ingredients. Bottle & refrig- erate. Makes 2-½ fifths. per Joe Waring
Submitted By SAM WARING On 01-20-95