Mint Chocolate Irish Cream Liqueur

MINT CHOCOLATE IRISH CREAM LIQUEUR
YIELD: approximately 4 1/2 cups liqueur | PREP TIME: 5 minutes | TOTAL TIME: 5 minutes

INGREDIENTS

FOR THE MINT CHOCOLATE IRISH CREAM LIQUEUR

• 1 14-ounce can of sweetened condensed milk
• 1 cup heavy cream
• 4 large eggs
• 2 tablespoons pure mint extract
• 1/4 cup chocolate syrup (make your own!)
• 2 teaspoons espresso powder (substitute instant coffee granules)
• 2 teaspoons pure vanilla bean paste (substitute pure vanilla extract)
• 8-12 ounces Irish whiskey (depends on how strong you like it!)

DIRECTIONS

1. Add all ingredients except the whiskey to the blender, and process until smooth and frothy, about 15-30 seconds.
2. Pour whiskey into the blender, and process to distribute throughout the mixture.
3. Set a strainer over a bowl and pour Irish cream through, straining out any bits of egg or espresso powder that didn’t get fully incorporated into the mixture.
4. Using a funnel, ladle the Irish cream into clean, sterilized bottles.
5. Screw the tops on the bottles tightly, and store in the fridge.
6. Label your bottles with a “use-by” date, as the Irish cream will keep for 30 days from the day you make it if stored properly in the fridge.
7. The cream will naturally separate when stored in the fridge, simply shake the bottle gently to mix everything together.

Notes
* This recipe was originally published on 03/2012 by Jaclyn. Notes and updated photos coming soon.