Bailey's Irish Cream

Credits

Cupcake Project

Ingredients

• 1 C light cream (I used heavy whipping cream, which made it even richer)
  
• 14 oz sweetened condensed milk
• 1 2/3 C Irish whiskey (I used Jameson's)
• 1 t instant coffee
• 2 T Hershey's chocolate syrup (I used Torani)
  
• 1 t vanilla
• 1 t almond extract (I skipped this entirely)

Directions

1. Combine all ingredients in a blender and set on high speed for 30 seconds.
2. Bottle in a tightly sealed container and refrigerate. Shake before using.
3. Will keep for up to 2 months.

Back