TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Irish Coffee

Classic Eggnog

Grasshopper Cake with Whipped Cream and Chocolate Shavings

Ice Cream Parfaits

Peter's Easy Rum Cake

Shared Recipes

Homemade Irish Cream

(Shared recipe submitted by Sue.)

Makes approximately 1 quart

Sue writes: "Everyone I give this to can't believe how great it tastes and everyone wants the recipe."

Ingredients

  • 2 large eggs (see notes below)
  • 1 can condensed sweetened milk (not evaporated milk)
  • 1-1/4 tablespoon chocolate syrup, such as Hershey's
  • 1 cup cream or half and half
  • 1 cup whiskey
  • 1 to 3 tablespoons white Creme de Menthe (optional, for mint flavor)
  • 1/2 teaspoon honey

Put all the ingredients in a blender and blend on high for at least one minute. Chill. Keeps in the refrigerator for up to 5 months.

Notes: This recipe uses raw eggs. If you have concerns, or if serving to the young, elderly, or those with health issues, use pasteurized eggs or egg product.

About Sue: Sue's email address is MOM2DKB@aol.com. Check out her tips for reducing the fat grams in recipes at Cooking Tips: Oil and Butter Substitute and Liquid No fat Substitute.

Additional recipes submitted by Sue:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.