Bailey's Irish Cream Liqueur

By SewingDragonfly

From food.com

The poster noted..."This is the cat's Meow! I know you are saying there are already a lot of recipes on this site for the same thing, I researched them before posting mine and this one is just a little different so here it is. Everyone I have ever served this to absolutely goes beserk over the taste and says it's as good as the real thing. It's so much cheaper too! I found this on an internet site, but can't remember which one, it was to long and to many fifths ago!! You can easily double the recipe."

Ingredients

• 1 cup whiskey ( inexpensive middle of the road is okay) or brandy
• 1 (14 ounce) cans sweetened condensed milk
• 1 cup whipping (heavy) cream
• 4 eggs or 1 cup egg substitute
• 2 tablespoons chocolate syrup
• 2 teaspoons instant coffee granules
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract ( Torani brand almond syrup is a wonderful replacement if you can find it in your area) Many reviewers noted to reduce the extract to about 1/4 tsp

Preparation

Step 1

1. In blender, combine all ingredients except whipping cream; blend until smooth. Stir cream in by hand.

2. Store tightly covered in refrigerator up to one month. (It won't last that long!) Shake bottle well before serving, and return remaining liqueur to refrigerator.

3. Note: Use only Grade A, un-cracked eggs.