Irish Cream Liqueur I Recipes

IRISH CREAM LIQUEUR II

Steps:

• Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
• Pour mixture into three 750-ml bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well; serve in small glasses over crushed ice.

LOW-CARB IRISH CREAM LIQUEUR

Steps:

• In medium saucepan, whisk together the stevia/erythritol granulated sweetener and cocoa powder until cocoa powder is completely combined and no lumps remained.
• Whisk in instant coffee granules.
• Whisk in egg yolks to make a paste. Add 1 cup of cream very gradually, about a tablespoon at a time. Reserve remaining 1 1/4 cup cream.
• Heat over low heat to medium-low heat, whisking frequently until mixture has thickened slightly. This occurs at about 200º F. Do not allow mixture to boil. Remove from heat and allow to cool.
• Whisk in the remaining 1 1/4 cups cream, vanilla extract and whiskey.
• Store refrigerated in a tightly sealed glass jar.

IRISH CREAM LIQUEUR RECIPE

Steps:

• Gather the ingredients.
• In a blender , combine all of the ingredients.
• Blend on high for 20 to 30 seconds, or until smooth.
• Pour into a bottle using a funnel and seal tightly. Place in the refrigerator to chill for at least 1 day before using.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

VEGAN 'BAILEYS' IRISH CREAM LIQUEUR..

Steps:

• Place everything in a blender and whizz for 2 minutes or until completely smooth.
• Taste and adjust sweetness/whiskey strength or coffee strength as desired.
• Whizz again.

IRISH CREAM LIQUEUR I

Steps:

• Pour all ingredients into a blender and blend on high until mixed. Pour into a sealable container and store in the refrigerator. Serve in shot glasses.

IRISH CREAM LIQUEUR (EGGLESS VERSION)

Steps:

• Place first 3 ingredients in a blender and process at low speed for 10 seconds.
• Add vanilla and almond extracts and condensed milk, blend again for 1 minute.
• Add rye whiskey and blend again for 25 seconds.
• Can be served straight, on the rocks, in mixed drinks or over ice cream.
• Store tightly capped in the refrigerator for up to one month.
• Recipe makes 38oz = 1123.79ml (approx).
• A serving size is 1.3oz (37ml) = 29.23 servings per recipe.