Irish Cream

DSC08305In the ‘spirit’ of the holidays, I toast you all with a glass of my special chocolate Irish Cream; ‘ May your Christmas and your New Year be healthy, safe, and full of chocolate!  Salud!’

One can spend a fortune on Irish Cream in the US.  You can spend several fortunes on it in here in Ecuador, $40 and up for a small bottle!  When we were operating the restaurant in Oregon, I came up with this recipe.  I use my chocolate sauce but you can use any brand of chocolate sauce, or wait for my book and then you can use Donya Marie’s chocolate sauce.

I originally used Southern Comfort in this recipe when I was in the US, but I can’t get that here, so I substituted a dark Ecuadorian Rum and it is still delectable! 

A wee bit of history on Irish Cream.


 1 can Eagle sweetened condensed milk

1 cup Southern Comfort or Dark Rum

2 Tblsp Donya Marie’s Gourmet Chocolate Sauce (original Decadence)

2 tsp vanilla extract

2 cups half and half

2 tsp instant coffee granules

1 tsp almond extract

1/4 tsp coconut extract

4 eggs

Blend all above ingredients well.  Enjoy over ice or ice cream or as a creamer in your morning coffee!


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