[Sca-cooks] Baileys, was Frittering Laurels

[Susan Fox-Davis]

What I really want is to find a recipe for home-made "Irish Cream 
Liqueur" that does not resort to any convenience packaging, such as 
=condensed= milk or =instant= coffee.  I persevered and found a 
Kahlua-type coffee liqueur recipe that used coffee beans NOT instant, 
after all, and MAN!  Was that massively better than any instant coffee 
concoction.   I will unbend as far as using powdered cocoa rather than 
grind my own nibs but that's about it.

I may wind up having to reverse-engineer the recipe myself.  Will count 
on Missy Huette to throw herself into Certain Peril during the test 
phase of this operation.

Selene

Sue Clemenger wrote:

> 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: