Irish Cream Liqueur II
Ingredients
1 (750 milliliter) bottle of Irish
whiskey
8 3/4 ounces milk chocolate
2 (14 ounce) cans of sweetened
condensed milk
2 (12 fluid ounce) cans evaporated
milk
2 1/2 cups heavy cream
1/4 teaspoon instant coffee
granules
Directions To make Irish Cream Liqueur II,
Pour a small amount of whiskey into a large bowl. In the top of a
double boiler, melt chocolate, stirring constantly until smooth. Mix
the melted chocolate with the whiskey in the bowl. Gradually stir in
the sweetened condensed milk and the evaporated milk. Stir in the
cream, instant coffee granules, and the remaining whiskey.
Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator.
Best if kept at least 1 month before using. To serve: shake bottle
well, serve in small glasses over crushed ice.
