Homemade Baileys Liqueur

Tuesday, December 22, 2009

Homemade Baileys Liqueur

2 eggs

8 ounces (1/2 pint) half & half

3 Tablespoons chocolate syrup

1 1/2 capfuls coconut extract (NOT coconut milk)

1 can sweetened condensed milk (NOT evaporated milk)

4 to 8 ounces of whiskey (depending on how strong you want it)

Place all ingredients in a blender adding the whiskey last. Blend until fully mixed and creamy. Keep refrigerated and consume within 1 week.

Serve over ice or in coffee or hot chocolate. I like to use it in cooking to flavor cakes, muffins, cookies.

Tuesday, December 22, 2009 | Permalink

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Tuesday, December 22, 2009