Irish Cream Homemade

By MJH

A very rich, delicious drink for adults.
Serve this drink over ice, garnished with a candy cane or whipped cream. This recipe contains raw eggs.

Ingredients

• Optional recipe without eggs:
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 3 tablespoons chocolate-flavored syrup
• 2 1/2 tablespoons instant coffee granules
• 16 fluid ounces non-dairy creamer
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/4 cups brandy
• 1 (750 milliliter) bottle Irish whiskey
• 8 3/4 ounces milk chocolate
• 2 (14 ounce) cans sweetened condensed milk
• 2 (12 fluid ounce) cans evaporated milk
• 2 1/2 cups heavy cream
• 1/4 teaspoon instant coffee granules

Preparation

Step 1

In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules.

Blend for 3 minutes.

Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender.

Blend for 12 minutes.

Refrigerate the mixture overnight.

Strain the Irish Cream through a cheesecloth, then serve.


Optional recipe without eggs:
Pour a small amount of whiskey into a large bowl.

In the top of a double boiler, melt chocolate, stirring constantly until smooth.

Mix the melted chocolate with the whiskey in the bowl.

Gradually stir in the sweetened condensed milk and the evaporated milk.

Stir in the cream, instant coffee granules, and the remaining whiskey.

Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator.

Best if kept at least 1 month before using.

To serve: shake bottle well, serve in small glasses over crushed ice.