"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Irish Cream, by Nanny, is from Our Extended Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Eggs 1 Can Eagle Brand Milk 1 1/2 tsp Instant Coffee 2 Tbsp Chocolate Syrup 1 Tbsp Cocoa 250 ml or 500 ml Whipping cream 1 Mickey Irish Whiskey
Put 3 eggs in blender and whip add can of milk beat again. Dissolve coffee and cocoa in small amount of hot water and add to mixture blend in and add chocolate syrup blend, add liquor on low speed blend well. Add cream last on low speed until blended. Put in bottle and store up to 3 weeks in fridge.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.