Around St. Patrick's Day, Baileys Irish Cream always seems to make a comeback. In today's video, Chef Jason Hill shares his favorite homemade Irish Cream recipe.
This homemade Irish cream liqueur is great mixed into an Irish Cream Cake or served over vanilla or coffee ice cream. You can also use it to make Irish cream coffee by adding 1-2 ounces to each cup of hot brewed coffee.
This recipe came from my mom, so I hope you enjoy it!
Irish Cream
3 eggs
2 tablespoons chocolate syrup
2 tablespoons vanilla
1 3 /4 tablespoons water
14 ounces sweetened condensed milk
1 cup Irish whiskey such as Jamesons or Bushmills
2 caps (1/2 ounce) Brandy
1 cup whipping cream
Blend eggs, chocolate syrup, vanilla and water in a blender or whip well in a mixer. Add condensed milk, whiskey and brandy by blending in blender quickly. Blend in unwhipped cream, just blending. Do not overmix.
Refrigerate 24 hours. This allows the flavors to meld and helps the alcohol "cook" the egg.
This Irish cream liqueur will keep about 2 months in the refrigerator. Enjoy! SUBSCRIBE! [ Ссылка ]
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Irish Cream Recipe
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