Title: Bailey's irish cream whiskey
 Categories: Liqueurs an, Homemade be, Gifts
      Yield: 1 Servings
 
      3    Egg yolks; room temp.
      1    14 ounce can sweetened
           -condensed milk
  1 1/4 c  Whipping cream
  1 1/2 c  Irish whiskey
  1 1/2 tb Sweetened chocolate syrup
    1/4 ts Coconut extract
 
  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