Saturday, December 24, 2011

Homemade Irish Cream

As promised in one of today’s posts! 
Homemade Irish Cream:
1 - 10-oz. (300 mL) can sweetened condensed milk
1 c. whipping cream
3 eggs
 1 tsp. instant coffee powder
1-½ c. rye
Blenderize all ingredients except rye for 2 min. Slowly pour in rye, mixing at low speed. Store in refrigerator 30 min., allow flavors to mellow. Just before serving, blend 30 sec.

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