‘Tis the season for homemade holiday Irish cream with Tee O’Fallon!
3 large eggs
1 cup heavy cream
1 ½ cups Seagram’s 7 blended whiskey (no substitutes!) – about a 375 ml bottle
14 oz. can sweetened condensed milk
2 Tablespoons Hershey’s original chocolate syrup
Blend eggs, whiskey, condensed milk, and chocolate syrup for two minutes in a mixer using a whisk attachment. Add cream and blend for 20 more seconds. Strain through a fine-mesh sieve to funnel out any clumps. Allow to sit and mellow in refrigerator for 1 hour.
*Do not operate heavy machinery after ingesting this Irish Cream. It’s much, MUCH more potent than it tastes. Trust me!
With a name like Tee O’Fallon, you know I had to submit a recipe with Irish roots! So here’s the holiday history of how I obtained this little gem.
Many moons ago, I dated a guy from Long Island. His sister made this recipe and I loved it so much that every Christmas and birthday she made it for me as a gift. Sadly, I knew my relationship with this boyfriend was coming to an end but I didn’t have the foresight to get the recipe from his sister before we broke up. To say I regretted this oversight was an understatement of cosmic proportions. I felt as if my holidays would never be the same without my favorite libation. But as luck would have it, years later a good friend of this ex-boyfriend wanted a job with the same agency I worked for. So we struck a deal. True, I would have put in the good word for this person anyway but regardless he agreed to covertly obtain this incredible recipe for me. Since then, I’ve begun my own tradition, whipping up many, many batches each holiday season for friends and family. It’s a definite crowd-pleaser and so, so simple to make.
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