Homemade
Irish Cream II
Prep. Time: 8:20
Serves: 24
3 eggs
14 oz. can sweetened condensed milk
3 Tbls. chocolate syrup
3 Tbls. instant coffee granules
2 cups liquid non-dairy coffee creamer
1 tsp. vanilla extract
1 tsp. almond extract
1 1/4 cups Irish whiskey
-In a blender, combine
eggs, sweetened condensed milk, chocolate syrup, and coffee granules; blend
for 3 minutes.
-Add creamer, extracts, and whiskey to blender; blend for 12 minutes.
-Refrigerate the mixture overnight.
-Strain Irish Cream through a cheesecloth before serving.
Notes: Whiskey helps keep eggs in mixture from going bad too fast, but be sure to use Irish Cream within 1 month.
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