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Friday, December 16, 2011

Homemade Irish Cream

This technically isn't "baking" but I did need to make some to make some of those Bailey's Irish Cream Truffles that are on my list (coming next week!). This makes the perfect last minute hostess gift or just to have some for holiday baking or entertaining. When making this, make sure to buy the freshest heavy cream and eggs so that it will last longer. It should be kept in the refrigerator and expires the same date as your heavy cream or eggs; whichever comes first. (It may last longer but I'm not sure how long and wouldn't want to get anyone sick~Mine will last through the holidays until January 4th).  Just get yourself a decorative bottle, a nice gift bag and Voila! 

Homemade Irish Cream
1-14oz. Can Sweetened Condensed Milk
2 c. Heavy Cream
3 Eggs
1/2 tsp. Almond Extract
1 tbsp. Chocolate Syrup
1 tsp. Instant Coffee granules
1 c. Rye (Whiskey)

Place all ingredients into a blender and blend until smooth. Pour in sealed container or decorative bottle and keep refrigerated. Makes 4 cups. 



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