Prep 5 mins
Cook 0 mins
This recipe was published in "Back In Thyme - Fond Memories and Home Cookin' in Earlville"... it was compiled of local recipes and published by my boss Andrea and co-worker Amy. This is their friend Susan's version of Bailey's Irish Cream... it's a cinch to whip up and tastes great. Susan has since moved to Arkansas, but her wonderful recipes live on in Illinois (and now the world!). Servings are approximate... depends how much a serving is to you. ;oD
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons chocolate syrup (like Hershey's)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 eggs, beaten or 8 ounces packages Egg Beaters egg substitute (pasteurized eggs)
- 1 cup whiskey (please use a good brand; I use Maker's Mark or Knob Creek)
- 1⁄2 cup heavy whipping cream
- Blend all ingredients together and chill.
- Serve over ice, or in coffee.
- Refrigerate leftovers (in the unlikely event that there will be any--).
This is so bad, it hard to describe. Followed the directions to a tee and its not even close to the real thing. $50 into the ingredients, and it tastes poor and looks worse. Steer clear.
This recipe was very easy to make, although I did make a couple of modifications: 1 1/2 - 2 cups of whiskey instead of 1 (I like it strong) and some coffee granules to taste, also you can cut back a little on the chocolate syrup, otherwise BEAUTIFUL!!!