Bailey's Irish Cream Whiskey Recipe

• 3 x Egg yolks, room temp.
• 1 x 14 oz can sweetened condensed lowfat milk
• 1 1/4 c. Whipping cream
• 1 1/2 c. Irish whiskey
• 1 1/2 Tbsp. Sweetened chocolate syrup
• 1/4 tsp Coconut extract

1. In a large bowl, beat the egg yolks till thick.
2. Stir in the condensed lowfat milk, cream, whiskey, chocolate syrup and coconut extract.
3. Beat for one minute.
4. Taste and add in more coconut extract if you like.
5. In a large decanter, pour Irish Cream whiskey.
6. Seal.
7. Sore in the refrigerator and allow to mellow 7 days before using.
8. Will keep for 2 weeks.
9. Makes about 5 c..
10. NOTES : Everything emulsifies better if all of the ingredients are a room temp..
11. If the egg yolks are cool when mixed they tend to stay together more and are visible in the drink ( not very pretty).

egg yolks, condensed lowfat milk, whipping cream, irish whiskey, chocolate syrup, coconut

Taken from cookeatshare.com/recipes/bailey-s-irish-cream-whiskey-73653 (may not work)