nd 3/4 cup Creme de Menthe or Irish Creme. Beat for 5
Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack for 1 hour. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart. Slowly pour creamer over cake; refrigerate for 1 hour.
In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt. glass bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. ...
akes this rich chocolate cake \"Irish\" is not only to the
Fill blender with the French vanilla ice cream; blend until soft.
Add Bailey's Irish Creme to taste and blend.
Serve in a stem glass with a strawberry on the rim!
Place vanilla ice cream in a cocktail glass. Stir club soda, caramel Irish creme, vodka, and milk together in a shaker and pour over ice cream.
rom heat.
Stir in Irish whiskey and Hershey's syrup
Put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. Stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. Add Irish whiskey and stir until smooth.
Dissolve coffee granules in hot water in a small pitcher. Pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth.
Refrigerate mixture until completely chilled, at least 20 minutes.
Pour enough Creme de Cacao in the bottom of a coffee cup to just coat the bottom of the cup.
Add the Irish whiskey.
Fill the cup with coffee leaving room for the whipped cream.
Using a swirling motion, top the coffee with whipped cream.
Drizzle Creme de Cocoa on the whipped cream.
Enjoy.
microwave safe cup, cook Irish Cream on HIGH 30 to
Pour liqueurs and whiskey into Irish coffee glass.
Add coffee and stir.
Top with whipped cream and garnish with a chocolate covered mint.
In a 5 cup blender or food processor, sprinkle unflavored gelatin over cold milk and let stand 3 to 4 minutes.
Add hot milk and process at low speed until gelatin is dissolved (about 2 minutes).
Add sugar, coffee powder, whiskey and creme de cacao. Process at high speed.
Add ice cubes 1 at a time until melted. Pour into Irish coffee mugs or dessert dishes.
Chill until set.
then stir in the Baileys Irish Cream and vanilla.
In
Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey.
Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or cocoa powder.
Serve hot.
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
ixture and and fold (the recipes says \"macaronnez\", I don't
eparate bowl whip Alouette Cuisine Creme Fraiche to a soft peak
remove vanilla bean and add Irish cream.
Meanwhile, whip egg
Dissolve coffee in 1 tbsp boiling water in a large pitcher.Stir in chocolate sauce. Whisk in remaining ingredients.
Strain mixture into cooled sterilized bottles. Seal immediately. Store liqueur in refrigerator for up to 6 months.
he heavy cream, Bailey's Irish Cream, vanilla and half the
Fill glass with 3 oz of Bailey's Irish Creme, then add 1 oz of Southern Comfort, followed by mixing in 1 oz of Buterscotch Schnapps.