Recipe of the Day: Homemade Irish Cream Liqueur
Makes 1-1/2 Pints
1 Cup Irish Whiskey
1 14- Ounce Can Sweetened Condensed Milk
4 Eggs
2 Tablespoons Vanilla Extract
2 Tablespoons Chocolate Extract
1 Tablespoon Coconut Extract
1 Tablespoon Instant Espresso or Instant Coffee
In a blender, blend all of the ingredients on low speed until thoroughly mixed. Transfer to a bottle with a tight cover and refrigerate overnight or longer. Serve very cold. Shake well before serving.
Will keep about 3 weeks, if it lasts that long!!
Chef Melanie's Corner | Chef Melanie April 2, 2010