Bailey’s Irish Cream, Homemade

Bailey’s Irish Cream, Homemade
1 cup cream
1 can (14 oz.) sweetened condensed milk
4 eggs
1 1/2 cup Irish whiskey or Canadian Club
2 tbsp. chocolate syrup
1 tbsp. powdered coffee
1 tsp. vanilla
1/2 tsp. almond extract
In blender, mix well, serve cold. Stores up to a month in a refrigerator.
Cherry Liqueur
Fill jar w/cherries. Add alcohol (grain) to cover cherries. Let sit for a week or so, until the cherries have swelled and there is less liquid in the jar. Pour off liquid, but save it.
a)Layer cherries with sugar and let sit another week. b)Pour off resulting fluid.
c)Repeat steps a) and b) until the cherries are so small that they’re just basically the pit covered with a
very thin skin. Mix all the batches that you poured off to suit your taste. The first is most bitter, the last is the sweetest. Cream Cordial
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 1/4 cups of your favorite liqueur (almond, coffee, orange or mint)
1 cup (1/2 pint) whipping or light cream 4 eggs (only Grade A clean, uncracked eggs) In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly
covered in refrigerator up to one month. Stir before using.