I have a bunch of recipes in various books... I haven't had a chance to try any out yet, but I have a bottle of Bushmills on the shelf awaiting its fate. This one is from Top Secret Recipes.
1-12 oz can evaporated milk
1 c Irish whiskey
2/3 c sugar
1 Tbsp. chocolate syrup
1 tsp vanilla
1/2 tsp instant coffee
Mix well, store in the fridge, shake before pouring.
I just made a batch. Susan's recipe and the one blue room posted are essentially the same.
I used half and half instead of light cream.
Pretty darned close to the real thing. Pretty darned yummy.
I *highly* recommend it.
In fact, I might have to make a batch for myself - as tonight's batch are holiday presents...
Everyone I give this to loves it. I chose this recipe specifically because it did not have any egg in it, which seemed an odd addition to me.
1 C. light cream
14 oz. sweetened condensed milk
1 & 2/3 c. Irish whiskey (I use Jameson's)
1 tsp. instant coffee
2 Tbsp. Hershey's chocolate syrup
1 tsp. vanilla
1 tsp. almond extract
Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly selead container and refrigerate. Will keep for up to 2 months. Shake before using.
I've made a recipe similar to this one three or four times, and each time it has been awesome. I'm partial to Tullamore Dew, but Powers will do in a pinch. I find that using melted milk chocolate - I use cadbury dairy milk w/o melamine :0) - really makes the flavor outstanding, and really avoids the HFCS factor. You have to work to emulsify the chocolate, but it is worth it in my opinion. This stuff is gone by January 1 when given as a christmas gift.
This is the recipe I have used for years. I use espresso powder, skip the almond extract, use home made vanilla extract and home made chocolate syrup (ghirardelli). I think these changes make a significant improvement in the quality. I have been using Tullamore Dew with good results. The home made chocolate syrup also avoids the HFCS.
The second bottle I made last week I used cream from the local dairy that is really good but has the milk fat gobs in it. The taste was better but had to try to either blend in or fish out the milk fat.
I was given the recipe 20 years ago. Haven't made it yet!
1 cup whipping cream
1 can condensed sweet milk (Borden's)
12 oz. scotch
1 tsp. chocolate extract
1/2 tsp. vanilla
1) Beat eggs first with a whisk
2) add scotch, chocolate and vanilla extracts
3) slowly add whipped cream
4) slowly add condensed milk