Saturday, February 12, 2011


I've been wanting to bottle homemade liqueurs for some time and fortunately the first attempt was a resounding success, due to an excellent recipe. After searching the net and finding many versions, it was the one with real chocolate that was chosen.
Sister Carol was here when all the ingredients were put together and she was the first to sample the end product. Now we all know that Carol is not shy about her opinions. If she doesn't like something, she will flatly and bluntly say she hates it and might even spit it out. That is why her reaction to this concoction was so delightful. She loooved it. After an innitial wary sip, she announced, " Ohhhh, this is so good. It's like having a chocoate bar!"
One of my contributions to Fischer's Super Bowl Party last Sunday was a bottle of Irish Cream Liqueur, which I gave to Carol. She enjoyed and cherished this gift , mixed with coffee so much that she announced today, (six days later) that the bottle was about polished off and added, "I might have to make a batch."
It's also a great gift. Daughter Stephany is requesting the recipe to make as a gift for friends.
So, for Steph and Carol and others who would like to try it, here are the instructions:

This is better than the commercial Irish Cream liqueurs, and is very popular with family and friends.
will store for several weeks in refrigerator, just serve over ice, or for us (Brockamp/Hardcastle/Anderson/Fischers
serve with hot coffee.

1 (750 milliliter) bottle good Irish whiskey. (We used Jamisons)
8 3/4 oz. milk chocolate, (or up to 11 ounces)
2 (14 oz) cans sweetened condensed milk
2 (12 fluid ounce) cans of evaporated milk
2 1/2 cups cream
Recipe calls for 1/4 tsp instant coffee granules, but I used a 1/2 cup of fresh brewed strong organic coffee. If you have a shot or two
of expresso, and would like to substitute, that would also be good.

1. Pour a small amount of whiskey into a large bowl. In the top of a double boiler. Carefully melt the chocolate and whiskey together, adding whiskey until the mixture is a nice smooth consistency. Gradually add the condensed milk and sweetened condensed milk and remainder of whiskey. Stir in cream and your choice of 1 tsp pure vanilla and 1 tsp pure almond, or 1 tsp vanilla without the almond. Some people don't like the almond flavor. I used both. There is also an option to use 1 tsp mint extract
2. All ingredients can be combined in a blender if you have one, and blended at high speed for about 20 seconds.
3. Transfer to three clean (750 ml) bottles with tight fitting lids. Seal and store in refridgerator. Let rest a day or two so flavors can meld.
4. Best if kept at least one month before using.

Note: When you use a full (750) ml bottle of whiskey and a full pint of cream, you will have enough to serve a group of people, 32 servings. Shake bottle well and serve in small glasses over crushed ice or as creamer in hot coffee. * This also is very good in a Mendelssohn, recipe follows.
* Mendelssohn
A delicious and refreshing cocktail made with Irish Cream liqueur.
For 1 serving:
Ice cubes in a highball glass. Add 1 (1.5 fluid ounce jigger) Irish Cream liqueur with a few splashes of club soda.
Fill highball glass with ice cubes. pour in Irish Cream Liqueur, and top off with a few splashes of club soda.

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