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[bobf <bobford79 AT yahoo.com>]

That sounds nice and chocolaty; yum .........  :-)

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--- On Thu, 1/1/09, Lisa K.V. Perry <lisakvperry AT gmail.com> wrote:

> From: Lisa K.V. Perry <lisakvperry AT gmail.com>
> Subject: [Homestead] Irish Cream recipe
> To: homestead AT lists.ibiblio.org
> Date: Thursday, January 1, 2009, 10:24 AM
> For Rob and any others...*
> 
> Irish Cream *
> 
> *Ingredients:*
> 
>    - 1 (750 ml) bottle Irish whiskey     (750 ml = 3 cups)
>    - 8 3/4 ounces milk chocolate        (2/3 bag choc
> chips, could use choc
>    syrup)
>    - 2 (14 ounce) cans sweetened condensed milk
>    - 2 (12 fluid ounce) cans evaporated milk
>    - 2 1/2 cups heavy cream
>    - 1/4 teaspoon instant coffee granules (I subbed w/ 2 T
> strong coffee)
> 
> This recipe is easily cut in half, or make full amount and
> enjoy all winter
> or give a quart jar away as a gift. A full recipe makes
> three 750 ml
> bottles.
>  Directions:1. Pour a small amount of whiskey into a large
> bowl. In the top
> of a double boiler, melt chocolate, stirring constantly
> until smooth. Mix
> the melted chocolate with the whiskey in the bowl.
> Gradually stir in the
> sweetened condensed milk and the evaporated milk. Stir in
> the cream, instant
> coffee granules, and the remaining whiskey. 2. Pour mixture
> into 3 (750 ml)
> bottles, seal and store in refrigerator. Best if kept at
> least 1 month
> before using. To serve: shake bottle well, serve in small
> glasses over
> crushed ice.
> 
> http://allrecipes.com/Recipe/Irish-Cream-Liqueur-II/Detail.aspx
> 
> My notes:  I cheated and used a cheap brand of whiskey no
> one would offer to
> friends. I used dark chocolate chips instead of milk
> chocolate. As noted
> above, I used real coffee (strong, the only kind we make)
> instead of
> instant. The recipe is still d*mn good.
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