Add condensed milk, 2% milk, pasteurized eggs, whiskey, rum, chocolate syrup, and vanilla extract to a blender. Blend until combined and smooth. Place in an air-tight container or pitcher and refrigerate until ready to use.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Get your Irish on! Well, your Irish cream that is, with Jeff’s DIY Irish Cream recipe that’s great on its own or in a homemade cocktail (like Jeff's Mint Cookie Cocktail).
For more of Jeff's cocktail creations, view his segment, The Beard Behind the Bar on HSTV.com.
Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14-oz.) can Hy-Vee sweetened condensed milk | ||
| 2 c. Hy-Vee 2% reduced-fat milk | ||
| 3 large pasteurized eggs | ||
| 1 c. Finagren’s Irish whiskey | ||
| ⅓ c. white rum | ||
| 2 tbsp. Hy-Vee chocolate-flavored syrup | ||
| 1 tsp. Hy-Vee vanilla extract |
Things To Grab
- Blender
- Air-tight container or pitcher
Directions
Nutrition facts
Servings
90 Calories per serving
2-oz.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 25mg
- Sodium: 30mg
- Total Carbohydrates: 10g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
HSTV, The Beard Behind the Bar, DIY Irish Cream episode