Bailey's Irish Cream
.... submitted by ray

This recipe was given to me in 1991 by a friend and former co-worker
here in Houston, Texas. I have tried it many times and think it is
wonderful, even better the second day!

Bailey's Irish Cream

equivalent of 2 eggs (PLEASE use pasteurized* egg-substitute.
*Pasteurization destroys most harmful microorganisms.)
1 can Eagle Brand Condensed Milk
1-1/2 cups Jameson's Irish Whiskey (or a rye or brandy)
1 cup Half & Half (or "coffee rich")
1-1/2 tablespoon Hershey's chocolate syrup
1 teaspoon instant coffee

In blender, combine all ingredients well. Store in refrigerator but not
too long!
Cheers! :-)


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