|Irish Cream Liqueur|
Hungry Mouse covers the warnings about raw eggs...and all the other safety concerns about bottling your own liqueur. I tend to "walk on the wild side" and just go with the flow. If you worry about cuties and bacteria, skip this recipe.
Half of a 750 ml. bottle of Jameson’s Irish whiskey (or any Irish whiskey you like)
1 14-oz. can sweetened condensed milk (NOT evaporated milk…see the link in Kel’s comment below)
1 cup heavy cream
2 Tbls. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract
Mix in a blender, blend, strain, bottle.
|After blending and straining - just in case there were some "things" in the eggs or shells that sneaked through|
|Use a funnel to pour into cleaned bottles. Hungry Mouse uses Perrier Water bottles, it's very pretty|
|Hungry Mouse - Irish Cream, using Perrier bottles. Isn't this a great photo!|
|This is what the recipe made - a 2 ounce martini glass, a sushi rice vinegar bottle and a small bottle of real cranberry juice|