1 1/2 cups of rye
1 cup of cream
1 can of sweetened condensed milk
1 tsp. of instant coffee
2 tsp. of chocolate syrup
2 eggs (optional)

Blend rye and eggs well.
Add rest of ingredients  and mix well.
Pour into a bottle and store in the fridge.
Use before the expiry date on your cream.
If you put eggs into your Irish cream, I would use within 5 days to be safe.
Serve in coffee or on ice.

BT

Tags: bailey's irish cream, drink recipes, holiday drinks, irish cream recipe

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