timd@iddic.UUCP (Tim Dale) (09/22/84)
Here is a home-brew Irish Cream recipe. It is *execellent* when modified
as recommended. Whether it's "as good as Bailey's" is a matter of
individual taste, but it's *awful good* when the thought of ~$16 for
a fifth of Bailey's surfaces....
IRISH DREAM
-----------
8 oz. of Brandy (the smoother the better.. E&B and Christian Bros. works
well.)
2 lg *fresh* eggs
1 can (14 oz nt. wt.) *sweetened* condensed milk
1 T chocolate syrup
1 T (yes, tablespoon) vanilla extract
Combine all ingredients in blender. Blend for 8 mins. Recommend a speed
just short of making the recipe foam. Refrigerate for at least 2 hours
(though it is hard to wait!). Enjoy.
--------------------------
Recommended Modification:
Most folks feel the above recipe to be too thick and sweet. (It is
very thick and very sweet...). Some folks like a glass on the rocks
to "cut" it. My personal recommendation is to mix it in a 1:1 or 2:1
ratio with cold milk. Stir. This makes it much thinner and a little
less sickenly sweet, and very close to Bailey's in taste.
P.S.: though I'm not sure, it's probably a good idea to keep this
recipe refrigerated all the time (commerical Irish Cream
doesn't necessarily require constant refrigeration).rcl@tellab1.UUCP (Opus) (09/24/84)
< Here is a home-brew Irish Cream recipe. It is *execellent* when modified < as recommended. Whether it's "as good as Bailey's" is a matter of < individual taste, but it's *awful good* when the thought of ~$16 for < a fifth of Bailey's surfaces.... < < IRISH DREAM < ----------- < < 8 oz. of Brandy (the smoother the better.. E&B and Christian Bros. works < well.) If you want to be picky (which I do :-}), the use of brandy makes this a Brandy Cream (a subtle difference, granted, and after a few "taste tests", who's gonna notice! :-}). A true Irish Cream would use Irish Whiskey instead. Rum is also a good substitute, making something similar to Myers' (sp?) rum cream! < < 2 lg *fresh* eggs < < 1 can (14 oz nt. wt.) *sweetened* condensed milk < < 1 T chocolate syrup < < 1 T (yes, tablespoon) vanilla extract < < < Combine all ingredients in blender. Blend for 8 mins. Recommend a speed < just short of making the recipe foam. Refrigerate for at least 2 hours < (though it is hard to wait!). Enjoy. < < -------------------------- < < Recommended Modification: < < Most folks feel the above recipe to be too thick and sweet. (It is < very thick and very sweet...). Some folks like a glass on the rocks < to "cut" it. My personal recommendation is to mix it in a 1:1 or 2:1 < ratio with cold milk. Stir. This makes it much thinner and a little < less sickenly sweet, and very close to Bailey's in taste. < < P.S.: though I'm not sure, it's probably a good idea to keep this < recipe refrigerated all the time (commerical Irish Cream < doesn't necessarily require constant refrigeration). Yep! The recipe I have (out of an add for Eagle Brand Condensed Milk, I think) says that the mixture should be refrigerated, and will only keep for about a month, so don't make too much! -- Ron Lewen ....ihnp4!tellab1!rcl <----------------------------------------------------------------> Th...th...th...th...that's all, folks!
eac@druor.UUCP (CveticEA) (09/25/84)
My recipe also calls for almond extract and extra strong coffee (a small amount). Keeping it for only a month has never been a problem for me-- this stuff is good and it goes fast! Betsy Cvetic druor!eac
berry@zinfandel.UUCP (Berry Kercheval) (09/26/84)
All right, here is my contribution to the Irish Cream foofaraw. My opinion is that all soi-disant 'Irish Creams' are debased versions of the pure quill: Atholl Brose. Atholl Brose is a traditional Scots drink made from cream, oats and Scotch. The ninth Duke of Atholl is said to have beaten the enemy in a battle by covertly filling their well with Atholl Brose and then attacking while they were too drunk to fight. It is a traditional part of the Hogmany celebration. A loving cup is filled with Atholl Brose and passed around. You stand up to drink it, and the two people to either side stand up too, so you don't fall down. Then you pass it to the person to one side, and help hold HIM (or HER) up while he (or she) drinks. I first tasted it Sunday morning at an SCA tourney. Saturday had been a long day of fighting and drinking, followed by a long night of singing and drinking and... Ahem! Mistress Trude Lacklandia, the SCA's first woman knight, was circulating around the camp with a large pot of an unlikely looking concoction as I sat quietly moaning to myself. She insisted some would be good for me and sure enough, it not only tasted good, it helped ease the throbbing. Best 'hair of the dog' ever. What's that you say? How is it made? Ah yes, I was coming to that. ATHOLL BROSE (Incidentally, 'brose' is a kind of porridge. 'pease brose' is pea porridge, etc. Yecch) Take a jar and do thereto oats and water and steep overnight. About a cup of oats to a quart of water will do. Strain the oats out unless you're the type who wears kilts properly. Reserve the spent oats for another use. (I don't know what, but waste not, want not, eh?) Take the oat water, about a quart, and mix with a quart of GOOD whisky (NOT whiskey for Ghods sake!) and a quart of cream. Now add honey to taste -- I like about 2/3 cup honey for this much Atholl Brose. Mix it until it be enough done and serve it forth. -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900