Recipe - Baileys Irish Cream Whiskey

3 Egg yolks; room temp.
1 14 ounce can sweetened
condensed milk
1 One fourth cup Whipping cream
1 One half cup Irish whiskey
1 One half tablespoon Sweetened chocolate syrup
One fourth teaspoon Coconut extract

In 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