Ingredients for Irish Cream Liqueur Eggless Version
- Half And Half
- Instant Coffee
- Chocolate Syrup
- Vanilla
- 1/2 teaspoon almond extract
- 14 oz (400g) sweetened condensed milk
- 7 oz (200ml) rye whiskey (or your preferred whiskey)
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How to Make Irish Cream Liqueur Eggless Version
- Combine 14 oz (400g) sweetened condensed milk, 14 oz (400ml) heavy cream, and 7 oz (200ml) whole milk in a blender.
- Blend on low speed for 10 seconds until just combined.
- Add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and blend for another minute until smooth and creamy.
- Slowly pour in 7 oz (200ml) rye whiskey (or your preferred whiskey) while blending on low speed for 25 seconds.
- Pour the mixture into a tightly sealed bottle or container.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled straight, on the rocks, in your favorite cocktail, or drizzled over ice cream. Enjoy!
- Store in the refrigerator for up to one month.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
9g
Carbs
2g