Baileys Irish Cream
2 cans sweetened condensed milk
1 liter half and half
4 Tablespoons Hershey's syrup
2 Tablespoons coconut extract
4 Teaspoons vanilla extract
1 cup of Brandy
Whisk all together in a big bowl and enjoy. Refrigerate when done if any is left:-) This will make about 2 liters, the recipe can be doubled or reduced. I usually double it. I usually use St. Remy's brandy, but this year I thought I would try some local Niagara Bench. You can use any chocolate syrup, I do pick up my Hershey's syrup in the states, as I like that the best. Measure the chocolate exact, and you can fine tune the coconut if you like a little less, but I found the above measurements to be the best.
Save your half and half container to store it or use your own favorite bottles. My bottles below came from a wonderful Raspberry Schnapps by Wintergarten imported from Germany. I could only find it in Delaware or New Jersey many years ago. In fact I don't think they have sold it since the 80's. If you are a Chambord lover, then you would have killed for this. It was so mellow. I do see a few of the pint size vintage empty bottles on ebay.
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