Publication Date December 2019
No. Pages 66
No. Recipes 29
Make check payable to: Linda Scroggins
St. Petersburg, FL 33715
BAILEY'S IRISH CREME
One 8 oz container cool whip topping
One Pint of half and half cream
One 8 oz can condensed sweetened milk (not evaporated) I’ve never found 8 oz sized cans, only 14 oz…..so, I just don’t use the whole can.
One cup Irish Whiskey (more or less, if you like) I use Jameson Whiskey and a little more!
About 6 tablespoons of Hershey’s chocolate syrup (I use a little more)
One teaspoon vanilla flavoring
Combine ALL ingredients in a large deep bowl. Whisk all ingredients to combine well. I use my largest whisk and made sure there are no lumps.
You can chill overnight in the bowl. Or, I will use a funnel to fill bottles full of the Bailey’s, stick a cute cork in, and give them away as gifts during the holidays.
One batch makes about 5 cups, or, 10 to 20 individual servings depending on glass size…….works well in champagne or small wine glasses.
*This MUST be shaken before each serving as the ingredients will separate.