In a large bowl, beat the egg yolks until thick. Stir in the condensed milk, cream, whiskey, chocolate syrup and coconut extract. Beat for one minute. Taste and add more coconut extract if desired.
In a large decanter, pour Irish Cream whiskey. Seal. Sore in the refrigerator and allow to mellow 7 days before using. Will keep for 2 weeks.
Makes about 5 cups.
NOTES : Everything emulsifies better if all of the ingredients are a room temp.. If the egg yolks are cold when mixed they tend to stay together more and are visible in the drink ( not very pretty). Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 20, 1997
|
|
