Mar 27 2008
Homemade Irish Cream Recipe
Ingredients:
1 can Eagle Brand milk
4 eggs, beaten well
4 oz. Irish whiskey
1 1/2 tsp vanilla
1/4 tsp. coconut extract
1 TBS Hershey’s chocolate syrup
Directions:
- Combine all ingredients, mixing well, and store in refrigerator.
*Source: community cookbook
I checked the Eagle Brand website and found another recipe (including an option for alcohol free): Smooth ‘n Sinful Irish Cream Liqueur
Ingredients:
1 can (300 mL) Regular or Low Fat Eagle Brand®
1 to 1 1/2 cups (250 to 375 mL) Irish whiskey*
1 cup (250 mL) table cream
1 tbsp (15 mL) chocolate syrup
1/2 tsp (2 mL) coconut extract (optional)Directions:
- In blender container, combine Eagle Brand, whiskey, cream, syrup and coconut extract. Cover and blend until smooth.
- Serve over crushed ice, if desired.
Notes:
- 1 cup (250 mL) cold coffee can be substituted in place of the Irish Whiskey.
- For Rum Cream Liqueur Omit Irish Whiskey. Use 1 to 1½ cups (250-375 mL) rum.
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( 3 )
27 Mar 2008 at 10:04 am
The first recipe is very close to the one I’ve used for years, I can vouch that it’s excellent! The only thing different is I add whipping cream too and substitute almond extract in place of coconut.
In my younger days I think we darn near wore out a blender we made this so often! LOL
27 Mar 2008 at 1:36 pm
mmmm whipping cream, now that’s sounds good too! I can just picture you working that blender Kansas A, lol!
17 Jul 2008 at 4:24 pm
My wife and I have made this recipe for quite a while now and we really enjoy it. We don’t use raw eggs, instead we use an egg substitute like egg beaters. You can get this relatively cheap from your local Aldie’s (grocery discount store). Also, we use Rum in the recipe instead of Whiskey. BE SURE TO CHILL THE BATCH FOR AT LEAST 4 HOURS BEFORE SERVING. No ice needed that way