- 2 eggs
- 2 c. homemade sweetened condensed milk (double the recipe above)
- 1 tsp. instant coffee
- 2 tsp. chocolate syrup
- 2 c. vodka or Irish whiskey (any brand)
- 2 c. heavy cream (mine was raw)
- Beat eggs until thick and lemon colored. This is achieved fairly easily with a whisk, but a hand blender or whisk attachment to a stand mixer does the trick nicely as well.
- Slowly add the other ingredients, beating well after each addition.
- Pour into sterilized dark glass bottles. I recommend a funnel.
- Allow to rest at room temperature for one week before drinking.
Store cold for up to 3 months, on the shelf for one month.
Be sure to label your bottles with these expiration dates, especially if you’re giving gifts.
(It might be possible to drink the Irish Cream even 6 months later in cold storage. I might have tried it. Don’t take my word for it, though, my insurance-salesman father-in-law would say that’s a bad idea.)
If you want a virgin version for children, pregnant women, or just for a special coffee creamer delight, simply leave the alcohol out. The preserving properties of alcohol will not occur, so be sure to refrigerate. The life of the drink will be equal to the life of the milk and cream you use.