Try this Baileys Irish Cream Whiskey recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, beat the egg yolks until thick. Stir in the condensed milk, cream, whiskey, chocolate syrup and coconut extract. Beat for one minute. Taste and add more coconut extract if desired. In a large decanter, pour Irish Cream whiskey. Seal. Sore in the refrigerator and allow to mellow 7 days before using. Will keep for 2 weeks. Makes about 5 cups. NOTES : Everything emulsifies better if all of the ingredients are a room temp.. If the egg yolks are cold when mixed they tend to stay together more and are visible in the drink ( not very pretty). Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 20, 1997
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1045 | ||
Calories from Fat: 260 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 38 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 102.8mg | 32 % | |
Sodium 31.9mg | 1 % | |
Potassium 63mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1045
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