Reviewed: Apr. 13, 2012

The best I've ever had

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Reviewed: Mar. 5, 2012

I've made this twice now and it's delicious. The instant coffee granules didn't completely dissolve for me, but I think they must not dissolve well in cream. I think next time I'll add them to the splash of whiskey at the start.

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anantadharma

Cooking Level: Intermediate

Home Town: Portage, Wisconsin, USA

Reviewed: Dec. 14, 2011

ROBERT’S TIPS: ~ 26 proof (slightly less than normal Baileys, IF you follow this recipe) • Calories: WAY up there! • Enjoy a shot over ice, in your coffee, or over ice cream. • Instead of what the recipe says, dissolve your instant coffee in a little boiling water first or it will stay granular in the finished product, and also you won’t risk scalding your milk. • Add more chocolate to the recipe – how can you go wrong? • Mix the sweetened condensed milk with your melted chocolate while its still over the double boiler to reduce the chance your chocolate will form a sediment at the bottom of the bottle. • Use good whiskey. I used Michael Collins for this batch. • If you must sample, have an extra bottle of whiskey on hand, or wait till you’re done making the recipe. You do NOT want to drive to the store for another bottle. • Have 2 empty bottles (plus your bottle of whiskey) ready. For some reason, the last bottle doesn’t get full. Not sure why that is… • Do use a funnel. Do not use the funnel hanging in your garage. • Attempt to store for at least two weeks before drinking. Hahahahaha! • Filter and discard small portions periodically in the toilet. If there’s more remaining in the bottle after 1 month, discard. • Keep refrigerated.

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NorthForkian

Reviewed: Mar. 17, 2011

I made it by substituting fat free half and half for the cream. Even with that substitution, it still has 75 calories per ounce, which, after calculating it, is more than Ben and Jerry's ice cream, even though it is a bit frothy. You'd think with all that air, it would be less. Hmmm. Ice cream? Frothy? Air? I had some in a bottle, so I shook it vigorously for about 30 seconds, poured it into a container and froze it. It makes perfect ice cream! The alcohol keeps it from freezing solid. Try it. It's delish.

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theeconomist

Reviewed: Jan. 1, 2011

This should be your one and only Irish Cream Liqueur recipe! I made it a few years ago and then, unfortunately, "misplaced" the recipe. After a very frustrated search of all the other Irish Cream recipes that use chocolate syrup, I FINALLY found this one again! It seems to be the one and only that uses real milk chocolate in the recipe. What a huge difference in richness it makes! I will never lose this recipe again!

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400TrailHomestead

Reviewed: Dec. 23, 2010

Oh My......this recipe rocks! I made it for co-workers and now have job security. I added the whiskey to the melted chocolate otherwise adding the chocolate to the bowl with whiskey gets cold and clumpy.

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Kdemille

Reviewed: Dec. 23, 2010

I have been making this recipe for two years now. It is the best. I will never buy store bought again. thank you.

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britchick

Cooking Level: Intermediate

Home Town: Cambridge, Cambridgeshire, England, U.K.

Reviewed: Dec. 22, 2010

Excellent. i used a whole bag of milk chocolate chips... 11.5 oz....and changed the full cream to fat free half and half.... used quart and pint canning jars with cute labels... it was a hit!

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PATTIMAC2000

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Vista, California, USA

Reviewed: Dec. 13, 2010

I made this yesterday and when I went to stir it today there was a chocolate "film" on top. I stirred it in, but now have tiny bits of it in the liqueur. I intend to keep it in a large container until I pour it into smaller gift containers in a couple of weeks.

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LUCAMOM

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

Reviewed: Dec. 11, 2010

I think this tastes great - It's been in the fridge for 2 weeks and I've been shaking it up a couple times a week because I noticed all the chocolate at the bottom of the bottles. I also noticed that there are little chunks of chocolate in the drink itself, so when it comes time to give (if there's any left), I'll probably strain it out... I might try chocolate syrup next time. I just wish I would've made more!!

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