Homemade Irish Cream (Baileys)
Pour a bit of your cream in a large mixing bowl with the cocoa powder & instant espresso powder- whisk into paste
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Once dissolved whisk in the remaining cream
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Whisk in the vanilla extract
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The Irish whisky
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Then the sweetened condensed milk
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Until smooth and creamy
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Pour into a large bottle that can fill up to 700 ml or 3 cups and keep refrigerated- for up to two weeks
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Enjoy over ice, in your coffee or even in your frostings - (full recipe linked)
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