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    Bailey’s Irish Cream


    Source of Recipe


    Aunt Saunny

    Equivalent of 2 eggs (PLEASE use pasteurized!!!) egg substitute
    1 can sweetened condensed milk
    1 ½ cups Jameson’s Irish Whiskey (or rye or brandy)
    1 cup half and half cream
    1 ½ tbsp. Hershey’s chocolate syrup
    1 tsp. instant coffee

    In a blender, combine all ingredients and blend well. Store in
    refrigerator, but not for too long.

    *Do not use raw eggs… this ingredient must be pasteurized because the
    pasteurization process eliminates harmful microorganisms.
    *I do not know how much it makes or how long it keeps… even after
    checking the site myself, I found no information regarding this. If
    anyone knows, please let me know.
 

 

 

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