Thursday, December 17, 2009

Recipe of the Week: Irish Cream

I wanted to make this last year, but we had quite a winter storm that blew in right before Christmas and I didn't get organized in time. Perhaps this year! It's a Christmas Eve tradition for Brian and I.


Irish Cream (homemade Bailey's)


1 cup whiskey (inexpensive middle of the road is okay)
1 (14 ounce) can sweetened condensed milk
1 cup whipping cream
4 eggs (use grade A)
2 tablespoons chocolate syrup
2 teaspoons instant coffee
2 teaspoons vanilla extract
1 teaspoon almond extract


1. In blender, combine all ingredients; blend until smooth.
2. Store tightly covered in refrigerator up to one month (it will be long gone before then).
3. Shake bottle well before serving, and return remaining liqueur to refrigerator.

Image courtesy of Google Images