Irish Week – Irish Krem Liquor – Better Than Bailey’s

Whisk all ingredients well and refrigerate. Fat and liquid tend to separate, so run through hand mixer form repeatedly before serving. If the cream is desired a little thinner, add a quart of half and half (an eighth of a quart of whipping cream and an eighth of a quart of milk) or whipping cream. If the raw egg yolk seems suspect, you can omit it.

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