bryan Posted May 3, 2015 Report Share 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. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 3, 2015 Report Share Posted May 3, 2015 Cook_Shack, I'd love to try that and I just wish it would keep for more than 2 weeks Quote Link to comment Share on other sites More sharing options...
bryan Posted May 4, 2015 Author Report Share Posted May 4, 2015 Just means you can have a fresh jug every 2 weeks. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 4, 2015 Report Share Posted May 4, 2015 Love that attitude! Quote Link to comment Share on other sites More sharing options...
bryan Posted May 4, 2015 Author Report Share 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" Quote Link to comment Share on other sites More sharing options...
tony b Posted May 5, 2015 Report Share Posted May 5, 2015 Too Funny!!! Quote Link to comment Share on other sites More sharing options...
