Makes approximately one fifth
In our testing for an Irish Cream Liqueur, we used as our standard Bailey's original Irish Cream - so good and so expensive. We found this one of the most difficult liqueurs to reproduce. We tried lots of' homemade recipes, but all missed the mark of our standard: The best. So we threw everything out (except the Bailey's) and started again.
Relax; we finally got it - great, inexpensive, quick and easy. ready in just one week. Serve within six months. (I was wrong about the cream being in it and a six month shelf life isn't bad. It should last so long at my house.)
2 eggs
1-1/3 cups evaporated milk
1/2 tsp chocolate syrup
1 tbsp pure vanilla extract
1/3 tsp lemon extract
1/4 tsp instant coffee
3/4 cup granulated sugar
1-3/4 cups Irish whiskey
Place all ingredients in blender, blend well. Bottle and let mellow in refrigerator at least one week before serving. We found this best after 1 to weeks. Store in refrigerator.
Note: Due to problems in some parts of the country where eggs have been found containing the bacteria Salmonella, we would suggest basic precautions when preparing food or drink containing uncooked eggs. Refrigerate liqueur. Avoid serving to high risk persons - children, elderly and pregnant.
from Classic Liqueurs by Cheryl Long and Heather Kibbey
Susan H
(8/16/01)
0 comments:
Post a Comment