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| | Prep Time: 8 Hours 15 Minutes
| Ready In: 8 Hours 20 Minutes
Yields: 4 servings | "A rich and creamy blender drink that combines sweetened condensed milk, vanilla, coffee, and more, with brandy--plenty of it." INGREDIENTS: | 3 eggs 1 (14 ounce) can sweetened condensed milk 3 tablespoons chocolate- flavored syrup 2 1/2 tablespoons instant | coffee granules 16 fluid ounces non-dairy creamer 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/4 cups brandy | DIRECTIONS: | 1. | In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes. | | 2. | Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight. | | 3. | Strain the Irish Cream through a cheesecloth, then serve. | |
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| | Prep Time: 15 Minutes
| Ready In: 15 Minutes
Yields: 16 servings | "Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla and almond. Will keep for 2 months if refrigerated." INGREDIENTS: | 1 cup heavy cream 1 (14 ounce) can sweetened condensed milk 1 2/3 cups Irish whiskey 1 teaspoon instant coffee | granules 2 tablespoons chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract | DIRECTIONS: | 1. | In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving. | |
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| | Prep Time: 30 Minutes
Cook Time: 30 Minutes | Ready In: 1 Hour 30 Minutes
Yields: 51 servings | "This is better than the commercial Irish Cream liqueurs and is very popular with family and friends. Will store for several weeks in fridge, just serve over ice." INGREDIENTS: | 1 (750 milliliter) bottle Irish whiskey 8 3/4 ounces milk chocolate 2 (14 ounce) cans sweetened condensed milk | 2 (12 fluid ounce) cans evaporated milk 2 1/2 cups heavy cream 1/4 teaspoon instant coffee granules | DIRECTIONS: | 1. | 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. | | 2. | 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. | |
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