Reviewed: Apr. 15, 2006

Yum!! This is so good. I made mine with Brandy and it's definately not going to be store for the suggested month.

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JACQUELINE B

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2005

Made this recipe over the holidays last year and already have requests for it this year! Super Easy and delicious. Never have been able to wait a month to let it age...

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CatPurrson

Cooking Level: Intermediate

Home Town: Washougal, Washington, USA

Living In: Ocean Park, Washington, USA

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Reviewed: Sep. 19, 2005

i made this drink and put into a used bailys bottle and other into used coke bottle, the plastic coke bottle taste grate, the glass bailys bottle has turned into foam like a chocolate mouse, anyone got any idea why ?

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adamrigby

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Reviewed: Jul. 25, 2005

We added chocolate milk instead of the evaporated milk. Then mixed it with chocolate ice cream, choc milk, and some Disaronno. Blended it in mixer. Talk about smooth.

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1 user found this review helpful

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LOUANN

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Reviewed: Dec. 14, 2004

I combined this and another recipe on this site, melting 3 oz. semi-sweet chocolate, blending in 1/2 t instant coffee granules, a can of each the sweetened condensed milk and partly-skim evaporated milk, 1 t vanilla, 1/2 t almond extract, 1 1/4 c whipping cream, and 1 1/2 c Irish whiskey (Jameson's). Delicious right away - can't wait to try it after it ages!

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HEIDI88

Cooking Level: Intermediate

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Oct. 25, 2004

I have made this recipe for gifts and everone thought it was the real thing but with a smoother taste. Most could not tell the difference. The plus side is that it does not cost a lot to make and you get three bottles out of the deal. Now I just need a recipe to make a good chocolate liquire

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JSST1992

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Reviewed: Jul. 5, 2004

This was awesome! When i first melted the chocolate and added some of the wiskey, the chocolate looked like it was burnt because it was all dried out. Don't be discouraged, though because it 'rehydrates' again once you add the rest of the ingredients and whisk it to get all the clumps out. I also added the coffee granules to the whiskey before mixing it all together. Friends couldn't get enough of it, said it resembled an 'alcoholic chocolate milk'. Tastes even better when in the fridge for over a week.Great recipe!!!

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LYNDATHEDORK

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Reviewed: Mar. 14, 2003

The BEST recipe for Irish cream ~ I come from an Irish/Polish family and yes we own our very own Pub and this is far superior to any commercially made liqueur.I use only Jamesons Irish whiskey (of course)and I add 11 ounces of chocolate because there is no such thing as too much chocolate. It tastes best if let to rest for three weeks in the fridge before drinking ~ just shake it up once a week. FANTASTIC :~)

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DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Feb. 4, 2002

Seems a long time to keep before you can drink it. All my friends enjoy it and can not keep enough in the fridge.

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GOLUBOY

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Reviewed: Dec. 3, 2001

This tastes a lot better than the store bought irish cream liquor. I will definately be making my own from now on! I warmed up some of the evaporated milk to dissolve the coffee granules before adding them to the rest of the liquor. I also added the condensed milk to the chocolate chips so that they wouldn't stick to the bottom of the pot as I was melting them.

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MISI1818

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Reviewed: Oct. 5, 2001

Great! Just what I was looking for...but I noticed that the author did not specify when to add the coffee granules. I added them to the melted chocolate and they did not dissolve properly.

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42 users found this review helpful