Irish Cream

Irish Cream

Any time there's a big family dinner my homemade bailey's must be present.  We always have it after Christmas dinner it just simply wouldn't be the holidays around here without it!

I got this recipe from a friend years ago and have "lightened" it up from the original. I've always used Bourbon, we like bourbon, bourbon is good...oh uh sorry...I digress. Irish Whiskey is the usual choice so use which ever you like and serve this good and cold over ice. This is definately smoother if you make it a day or two ahead and you should double it because once people start drinking it it's hard for them to stop!

 

Dani's Irish Cream
Makes about 4 cups

Ingredients:
1-14 oz. can of sweetened condensed milk
1 pint half-and-half (I use fat free creamer)
4 eggs (or 8 ounces of pasturized egg product like Egg Beaters)
1 1/4 cups bourbon
2T. chocolate syrup
1 1/2 T. vanilla
2t. instant coffee (kahlua works too)
1/2t. almond extract

Directions:
Put it all into a blender and blend for 2 minutes. Put in a covered pitcher and chill overnight. Enjoy!