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
- In a large bowl, beat the egg yolks till thick.
- Stir in the condensed lowfat milk, cream, whiskey, chocolate syrup and coconut extract.
- Beat for one minute.
- Taste and add in more coconut extract if you like.
- In a large decanter, pour Irish Cream whiskey.
- Seal.
- Sore in the refrigerator and allow to mellow 7 days before using.
- Will keep for 2 weeks.
- Makes about 5 c..
- NOTES : Everything emulsifies better if all of the ingredients are a room temp..
- 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)