Ruth's Irish Cream Liqueur

In 1998, when we first connected to the internet, I started collecting all kinds of Irish Cream Liqueur recipes. This recipe was the first one I tried because making anything with raw eggs makes me nervous and the other recipes called for them, so they were disposed of.

Over the years, I've made changes to the original recipe and usually make it 3 to 4 times a year.

Ruth's Irish Cream Liqueur
Ruth Berkin Johnson

1 cup table cream
1 can condensed milk, (300 g)
1 cup Irish Whiskey (or other alcohol*)
1 tsp. instant coffee (brand name)
2 tbsp. chocolate syrup
1 tsp. vanilla extract
1 tsp. almond extract (or any other flavour **)

1. Mix well in food processor or blender and store in refrigerator in bottle. Shake well before pouring.

*rum, vodka or inexpensive whiskey may also be used.

**rum, coconut, orange or banana extracts may also be used.