Homemade Irish Cream Liqueur (With Eggs)

Submitted by Dee514

"I have made this frequently, especially around the holidays. I use Jameson's Irish whiskey as the liqueur of choice when I make it. Poured into decorative bottles, it can be given as a holiday gift too. Recipe makes 44.75oz = 1323.42ml A serving size is 1.3oz (37ml) = 35 servings per recipe"

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 44 3/4 ounces
• Serves: 35

ingredients

• 1 3⁄4 cups Irish whiskey (can sub. bourbon, scotch or rye)
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1 cup whipping cream
• 4 eggs
• 2 tablespoons chocolate syrup
• 2 teaspoons instant coffee
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon almond extract

directions

1. In a 6 cup blender, at low speed, combine all ingredients.
2. Blend until smooth.
3. Pour into clean bottles, cap tightly and store in the refrigerator.
4. It will keep up to one month.
5. Stir or shake well before serving.
6. Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
7. Recipe makes 44.75oz = 1323.42ml.
8. A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.

Reviews

[Carol NZ]

As we are not whiskey drinkers---(but love Baileys) and have had a bottle of Dimple Hague for some years I used it to make this simple,easy recipe.I dissolved the coffee in 2 oz of hot water first but followed the rest.I made enough to use up the whiskey BUT thought it said to NOT use for a month. O M G it was so smooth delicious,& Top of the range. Better than Baileys.I defy anyone to survive more than 2 shots when kept for a month. Thanks Dee 514

 

[Tammy Z]

This is very good, rather potent but very good especially mixed with buttershots. I put it in a shaker with equally amounts of buttershots and shake it up until it is nice and cold. Drink anyway you would like, shot glass or reqular glass.