[Sca-cooks] Baileys, was Frittering Laurels

[Sue Clemenger]

I'm not your mom, but here's my recipe:

Laurel-Frittering Cream Liqueur ;o)

1.75 c whiskey, Scotch, brandy, rum, or bourbon
1, 14-oz can sweeetened, condensed milk
1 c whipping cream
4 grade-A, clean, uncracked eggs
2 T chocolate syrup (like the Hershey's stuff in a can)
2 t instant coffee or espresso powder (instant, NOT grounds)
1 t vanilla extract (real)
0.5 t almond extract
-----------------------
Blend all ingredients until smooth--I do it in two batches in my 
blender.  Don't overdo it, or the whipping cream starts to firm up, and 
you get lovely, alcoholic whipped cream, sort of.
Because of the eggs and cream, this must be stored in the fridge 
(covered).  When I make it, I use one of those half-gallon juice 
containers from Rubbermaid.  Stir before serving.
I tend to make lots of it (to use up the ingredients like chocolate 
syrup), and give it away as gifts.  And it's been snuck into a few 
events as a restorative "beef broth" for the cook's helpers.....
--maire

Dianne & Greg Stucki wrote:


> I'll be making a trip to the local Wine and Spirits store today for some 
> Bailey's! That sounds HEAVENLY.
> My mom used to make her own Bailey's. I wish I had her recipe--it was 
> sooo good.