Fabulous Faux Bailey's Irish Cream Recipe #107050
This recipe was published in "Back In Thyme - Fond Memories and Home Cookin' in Earlville"... it was compiled of local recipes and published by my boss Andrea and co-worker Amy. This is their friend Susan's version of Bailey's Irish Cream... it's a cinch to whip up and tastes great. Susan has since moved to Arkansas, but her wonderful recipes live on in Illinois (and now the world!). Servings are approximate... depends how much a serving is to you. ;oD
by EdsGirlAngie
5 min | 5 min prep
5 -6 cups
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons chocolate syrup (like Hershey's)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 eggs, beaten or 8 ounces Egg Beaters egg substitute (pasteurized eggs)
- 1 cup whiskey (please use a good brand; I use Maker's Mark or Knob Creek)
- 1/2 cup heavy whipping cream
- Blend all ingredients together and chill.
- Serve over ice, or in coffee.
- Refrigerate leftovers (in the unlikely event that there will be any--).
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5 stars