Irish Cream RecipeOrigin: Liberia Period: Traditional |
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This is a Liberian recipe that my wife showed to me. It makes an excellent festive drink, especially for Christmas and New Year. It is also served chilled for beach barbecues and birthday parties. h3>Ingredients
6l water 
Irish Cream Preparation:Method:Add the water to a large pan and bring to a boil. Add the tea bags, cover and boil for 45 minutes. At this point remove from the heat, set aside, and allow to cool until just above body temperature. Add the condensed milk and coffee and stir-in well. Now add the egg whites one at a time, stirring after each addition. When you've added half the eggs add the sugar and stir to dissolve then add the remainig egg-whites one-by-one. Stir rapidly after adding the last egg white (don't worry if some of the egg whites curdle as you'll remove this later). Allow the mixute to stand for a few minutes then pass through a fine-meshed sieve to remove any curdled eggs and the tea bags. Add the gin to about 4l of the strained liquid. Mix well and transfer into 1.5l bottles. Place these in the fridge to chill (also bottle the remaining Irish cream base and store in the fridge for a later day, just add alcohol when ready to serve). The drink will thicken appreciably as it chills. It will also store well in the fridge for a month or more. Note that though you can use any white spirit in making Irish cream a flavoured spirit eg gin/rum is better as they give a better overall flavour as compared with vodka, for example. For completeness I should note here that (and I do not advocate this), the traditional version of this drink also contains 1 packet (about 15g) of powdered marijuana leaf per 3l of Irish Cream. Find more Christmas Recipes Here |
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