Recipe by Alisa Andersen
"This recipe turns out with the best flavour if you make it ahead and let it chill for 24 hours before serving. If you'd rather not serve it over crushed ice, chill the glass while you prepare the drink. Store leftovers in the refrigerator up to two months in an airtight container. If the Irish cream has been sitting in the refrigerator, shake it before serving."
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1 2/3 cups
1 (14 ounce) can
sweetened condensed milk
instant coffee granules
Tried the recipe using some Bushmills 10 year old, drank right from the blender over ice. Not much difference between this and the bottled stuff. Going to start a second batch while I finish this glass....
This is a great recipe! No egg, no split! Put all the ingredients (except the whiskey) in the blender. Low speed. Then, slowly added the whiskey. It did not split! Needed a little sugar. Try THIS one!
This was great LOVED that there is no raw egg in it! I also substituted almond extract for mint and added a bit more chocolate, half of it was gone before i got it into the fridge:D
Changed the recipe slightly, used full cream milk instead of cream but stuck with the rest of the recipe. Used Teelings Irish whisky and ground Cuban coffee
Good long slow blend and this was great after being chilled for about 4 hours, liked it better than Baileys !
This sounds delicious! I'll just close my eyes to the fat and calories. It's St. Patsy's day, Right? Back n track tomorrow. Thx!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Irish (Whiskey) Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 138
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