Bailey’s Irish Creamby Kathy Bullerman on Dec. 10, 2011, under Beverages
Well, I usually make a batch of this during the Holiday season; but I am working on my second batch so I thought I would post the recipe. It really isn’t good for the waistline; but I figure everything in moderation. This is the only time of the year that I make this wonderful cocktail. I like it in coffee, hot chocolate or just on the rocks. I never knew that a person could make this wonderful cocktail homemade; but a friend of mine back home made it faithfully every year. It keeps for several weeks in the refrigerator (good luck keeping it around that long) but be sure to store it in a glass bottle for maximum results
BAILEY’S IRISH CREAM ~ THE HOMEMADE VERSION
2 – Egg Beaters or the equivalent of 2 eggs (these are located in the dairy section at the grocery store)
1 – Frozen Rich’s coffee mate, thawed ( I could not find this anywhere in Tucson so I used Mocha Mix a non dairy creamer found next to the milk)
1 – can sweetened condensed milk
1 tsp. instant coffee
2 T. Hershey’s chocolate syrup
1 T. vanilla extract
Combine all together in a blender, blend until well mixed then add in 2 cups of whiskey (I prefer Crown Royal, it is the holidays)
Store in a glass container.
Shake well before serving.