bryan Posted May 3, 2015 Report Posted May 3, 2015 Yield: 1 quart1-1/2 cups Irish whiskey(such as Jameson)1 14oz can sweetened condensed milk2 tablespoons chocolate syrup2 teaspoons instant coffee1-1/2 cups heavy creamRecipe adapted from Angela Waterhouse, Stone Park Cafe, Brooklyn, NYIn a blender:Combine the whiskey, sweetened condensed milk, chocolate syrup and instant coffee.Blend on high speed until combined.Place the whiskey mixture in a bowl;Stir in the cream until smooth.Store the Irish cream in the refrigerator, covered, for up to 2 weeks.Serve chilled over ice.
MacKenzie Posted May 3, 2015 Report Posted May 3, 2015 Cook_Shack, I'd love to try that and I just wish it would keep for more than 2 weeks
bryan Posted May 4, 2015 Author Report Posted May 4, 2015 Just means you can have a fresh jug every 2 weeks.
bryan Posted May 4, 2015 Author Report Posted May 4, 2015 Tonu-b- To many years as a 1st Sgt. That and the old story "with this much horse crap - there has to be a pony in here somewhere"
