Original Irish Cream
reply to KWATERS:
those bottles are called "swingtop bottles".
(specialtybottles.com) Please...I'm not spamming!
It's the only place I found them. Buy by the case of 12
and shipping costs are drastically cut.
AS FOR THIS RECIPE!!!! YUMMMMMMY!
This Irish Cream is an excellent recipe to suit to your individual taste! I made the recipe exactly to a "T" the first time. However, I've adapted it to better suit my tastes! The heavy cream left a "greasy" coating on my palate, so I use fat free half & half.
2 Tb. less of condensed milk, 1 and 1/4 cups of whiskey, melted semi sweet choc. pieces instead of choc. syrup, and NO almond extract.
My amended recipe is smooth and creamy in texture, and I don't have the problem of the heavy cream clogging up the neck of my swingtop bottles! lol For those of you having a "curdling" problem; Make sure your cream is FRESH! Also, blending it too long, will make "whipped cream" which will separate! I stir everything in a bowl with a whisk. THEN add the half & half LAST, stirring just until incorporated.
I funnel it into the swingtop bottles.(label and date them). I've been making this Irish Cream for over 6 years now with RAVE reviews.
Countless times, I've given the original recipe by, "Mom" (THANK YOU!) along with my improvised recipe, so that people may try both of them! One more thing, sipping this Irish Cream, right after making it, is NOT the way it will taste after 5-7 days in the refrigerator! The flavors MUST have time to meld. ENJOY!
8 users found this review helpful
Dec. 27, 2013