Prep Time: 5 minutes
Cook Time: 24 hours
Total Time: 1 day, start to finish (needs to meld overnight)

Servings: 2

Cuisine: Irish
Course: Drinks

Serve With: Irish coffee, vanilla ice cream, or on the rocks

Ingredients:

• 3 eggs
• 2 tablespoons Hershey's chocolate syrup
• 2 tablespoons vanilla
• 1 3 /4 tablespoons water
• 14 ounces sweetened condensed milk
• 1 cup Irish whiskey such as Jamesons or Bushmills
• 2 caps (1/2 ounce) Brandy
• 1 cup whipping cream

Directions:

1. Blend eggs, chocolate syrup, vanilla and water in a blender or whip well in a mixer.
2. Add condensed milk, whiskey and brandy by blending in blender quickly. Blend in unwhipped cream, just blending. Do not overmix.
3. Refrigerate 24 hours. This allows the flavors to meld and helps the alcohol "cook" the egg. This Irish cream liqueur will keep about 2 months in the refrigerator.

Chef Jason's Notes: This homemade Irish cream liqueur is a wonderful addition to an Irish Cream Cake. It's also nice topped over coffee and vanilla ice cream. But my favorite way to enjoy this is by adding 2 ounces to hot coffee for a homemade Irish cream coffee.