Irish Cream Liqueur II Recipe Reviews - Allrecipes.com (Pg. 6)
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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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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Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA
Living In: Victor, New York, 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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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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Cooking Level: Intermediate

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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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Displaying results 51-55 (of 55) reviews

 
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