Saturday, 5 March 2016

Better than bailey’s irish cream

A little libation to enjoy during the holidays! Easy and delicious!

1/4 cup heavy cream
1 cup half & half
14 oz. sweetened condensed milk
1 and 1/2 cups Irish whiskey
2 teaspoons instant coffee granules
2 Tablespoons chocolate syrup
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract

Place all in the bowl of a blender and pulse until thoroughly combined. Using a funnel, transfer to a pretty bottle with an air-tight top (I bought the bottle that is pictured above at IKEA for less than $4.) Chill Irish Cream until ready to serve. Shake well and pour into glasses with or without ice.

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