I don’t know about you, but I love Irish Cream. This time of year, I add it to nearly every liquid I ingest. What follows is the greatest recipe for home-made Irish Cream that I have ever known:
Add the following to a blender in this order:
1 cup bourbon or whiskey (this recipe works best with “Windsor Canadian Whiskey”)
3 whole eggs
¼ tsp (teaspoon) coconut extract
1½ cups whipping cream
1½ Tbs (Tablespoon) chocolate syrup
1 can (14oz) Eagle Sweetened Condensed Milk
Blend for 1 minute, refrigerate and enjoy.
Before you enjoy, do me a favor: This recipe was passed down from a man by the name of Tommy Pietrzak. Tommy was one of the kindest, gentlest, coolest guys ever to walk the Earth. Before you take your first of many, many sips, give a little toast to Tommy; he’ll hear it. And if you pass this recipe on, please include these final instructions.
Here’s to you, Tommy, and God bless us, everyone.