My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, March 16, 2010

Irish Creme Liqueur

Have you checked the price of Bailey's Irish Cream lately, $30.00 a bottle on sale. Okay, so I still buy it on occasion. To be honest this home made recipe is just as good if not better. A friend gave me this recipe about 5 years ago. She is a liquor sales person, strange. You can make a big vat of this for $30.00, and it keeps refrigerated up to a month. Also makes a great gift.

Don't get all twisted about the eggs, the whiskey will cook them, much like lemon juice does in mayo.

Irish Cream Liqueur
about a Fifth
Printed Version

1 3/4 cups good Irish whiskey
1 14-ounce can sweetened condensed milk (Eagle Brand)
1 cup heavy cream
4 large eggs
2 tablespoons chocolate syrup
2 teaspoons instant coffee (regular or espresso)
1 teaspoon real vanilla extract
1/2 teaspoon almond extract

Combine all ingredients in a blender, mix well. Put into a fifth bottle or pretty decanter. Keeps refrigerated up to 1 month. Stir or shake before serving over ice or in coffee, if desired.


  1. This is great. I never knew that you could make such things. Let me know if you want to link this one up.

    Thanks for sharing,

  2. Got you linked up for Friday!

    Thanks again for participating,


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