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Irish Cream Liqueur Recipe

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This recipe for Irish Cream Liqueur, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Walleen
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 bottle Irish Whiskey (750 milliliter)
8 ounces milk chocolate
2 (14 ounce) cans sweetened condensed milk
2 (12 fluid ounce) cans evaporated milk
2 cups heavy cream
teaspoon instant coffee granules

Directions:
Directions:
Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.

Preparation Time:
Preparation Time:
Prep time: 30 minutes Cook time 30 minutes
Personal Notes:
Personal Notes:
This is better than the commercial Irish Cream ~ stores for several weeks in fridge, just serve over ice.

 

 

 

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