RCI-BV.005.0040.001
Irish Cream Liqueur
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1¼ cup
- 14 ounce
- 1 cup
- 4 unit
- chocolate flavored syrup2 tablespoons
- 2 teaspoons
- 1 teaspoon
- ½ teaspoon
Method
1
Combine eggs, sweetened condensed milk, brandy, heavy cream, chocolate flavored syrup, instant coffee, vanilla extract, and almond extract in a blender.
2
Blend on high speed for 1-2 minutes until the mixture is smooth and well combined, scraping down the sides if needed.
2 minutes
3
Pour the liqueur through a fine-mesh strainer into a clean bottle or jar to ensure a silky texture.
4
Cap the bottle tightly and refrigerate for at least 2 hours before serving to allow flavors to meld.
120 minutes
5
Shake well before each use, as separation may occur during storage.
6
Serve chilled as a shot, over ice, or as a mixer in coffee and dessert drinks.