Irish Cream Liqueur
H&C's Irish Cream Liqueur, from Classic Liqueurs: The Art of Making and Cooking With Liqueurs by Cheryl Long and Heather Kibbey.
In our testing, we found that Bailey's Original Irish Cream was one of the most difficult liqueurs to reproduce. We finally got it - so good, so inexpensive, so quick and easy! Ready in just 1 week. Must be kept refrigerated; use within 3 months.
2 eggs (see note) 1-1/3 cups evaporated milk 1/2 teaspoon chocolate syrup 1 tablespoon vanilla 1/3 teaspoon lemon extract 1/4 teaspoon instant coffee granules 3/4 cup granulated sugar 1-3/4 cups Irish Whiskey.
Place eggs, evaporated milk, chocolate syrup, vanilla, lemon extract, coffee granules, sugar and whiskey in blender; blend well. Bottle and let mellow in refrigerator at least one week before serving. We found this best after 1 to 2 weeks. Store in refrigerator. Liqueur may be served at room temperature by pouring into glasses an hour or two before serving.
Note: This recipe calls for uncooked eggs. Be sure to use clean, uncracked eggs. Because of the possibility of salmonella, we would not recomend this recipe for people in a high-risk group for contracting food poisoning. This group includes the elderly, the chronically ill, pregnant women or others with a weakened immune system.