Homemade liqueurs

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

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