Custon Irish Cream Recipe

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Custon irish Cream

Lynnda Cloutier


No need to run to the store for Irish Cream when you have this on hand. Make sure you refrigerate this recipe.Source: Unknown

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1 3/4 cup irish whiskey
1 can sweetened condensed milk, 14 oz
1 cup heavy cream
1 cup egg substitute
2 tbsp. chocolate syrup
2 tsp. instant coffee crystals
1 tsp. vanilla extract
1/4 tsp. almond extract

Directions Step-By-Step

Mix the whiskey, condensed milk, heavy cream, egg substitute, chocolate syrup, coffee crystals, vanilla and almond extract in a blender; process til smooth.
Store, tightly covered, in refrigerator for up to three weeks. Stir before serving. Makes 4 servings.

About this Recipe

Course/Dish: Cocktails