Very popular every year! My business school friend years ago – Irish by pride and custom – gave me her recipe. What a great friend! This is my holiday gift to all of my friends …
- 1 qt whipping cream (use the heavy cream, so much better)
- 1 qt half and half
- 1 can sweetened condensed milk (again, use the real stuff not the non-fat)
- 2 tbl Hershey chocolate syrup (Ghiradelli is good if you can find it)
- 1.5 cup Irish Whiskey (Murphy’s, Tealing’s or Bushmill are my preferences – small batch)
- 3 eggs
Beat eggs and dump into blender. (If you double the recipe, whip the eggs together and then separate into batches). Blend with cream, half and half, condensed milk. Add whiskey and chocolate (the good stuff is always last). Blend until frothy usually 1 minute. Refrigerate after blended and let sit for three days (the fermentation occurs which helps smooth the concoction and deals with any issues using the raw eggs). Pour over ice or add to coffee.
Use Irish whiskey and chocolate syrup for Irish cream. For Bourbon cream substitute Irish whiskey for bourbon and caramel topping for chocolate. Cheers!
StonewoodWine 