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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I read every Irish cream liqueur recipe on Zaar & elsewhere over the holidays, but none seemed quite the same as a clipping in my memory, misplaced somewhere in a stack of thousands. Eureka...it's now found, and I'm posting it “Quick Like a Bunny” before it eludes me again. I don't think it's any less expensive than buying the real thing, but you'll find it simple, fresh & refreshing...no eggs in sight. Clipped from Bon Appetit's request column many years ago as a house specialty from the restaurant at Atlanta’s World Trade Center. Enjoy it on St. Paddy’s Day, and when the holidays roll 'round again, you can bottle it and delight your friends. Ingredients:
1 (14 ounce) can sweetened condensed milk |
1 cup irish whiskey |
1 tablespoon chocolate syrup |
1 tablespoon vanilla extract |
1 teaspoon instant coffee crystals |
1 cup whipping cream |
1 tablespoon cream of coconut, such as coco lopez |
Directions:
1. Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about one minute.
2. Add whipping cream & cream of coconut to mixture and blend 10 seconds.
3. Transfer to pitcher, cover & refrigerate until cold, about 2 hours.
4. Serve over ice, add to coffee or serve over chocolate or coffee ice cream.
5. Can be made up to 2 weeks ahead; keep refrigerated.
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