I make this liqueur every year around the holidays. It’s just the thing for stirring into hot chocolate or enjoying on its own in front of a roaring fire. For a Southern-inspired version, try substituting bourbon for the Irish whiskey. This recipe can easily be doubled or even tripled (just process it in batches in the blender). Consider making a huge batch and dividing it among small, pretty bottles to give as gifts or stocking stuffers.
Recipe reprinted with permission from EDIBLE DIY © 2012 by Lucy Baker, Running Press, a member of the Perseus Books Group.
|1 14-ounce can sweetened condensed milk||2 tablespoons chocolate syrup or melted semisweet chocolate|
|1 cup Irish whiskey||1 teaspoon instant espresso granules|
|2/3 cup crme de menthe, preferably white, not green||1 teaspoon pure vanilla extract|
|1 cup half-and-half|
Combine the sweetened condensed milk, Irish whiskey, crème de menthe, half-and-half, chocolate syrup, espresso granules, and vanilla extract in a blender. Blend until the mixture is smooth and the ingredients are well combined, 1 to 2 minutes. Pour the liqueur into bottles, seal, and store in the refrigerator for up to a month.
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