Recipe(tried): Irish Cream (Baileys), Coquito de Puerto Rico (Homemade Christmas Liqueur)

Here is the recipe of the Irish Cream (Bailys). It was posted by Deb in 1998. I guarantee that it is a winner.

Deb's message:
"Hi, Didn't see a recipe for Bailys in the beverage section so I,m sending this one. This comes out very close to the original. I make this a lot around the holidays and give as gifts. It makes about 1 liter.

1 2/3 Irish whiskey (I use cheap domestic)
1 cup cream (all purpose)
1 can condensed milk
1 tsp vanilla extract
2 tsp chocolate syrup
1 tsp almond extract
1 tsp instant coffee ( Disolve this with a scant amount of hot water first)

Add all ingriedients to blender and blend on low for one minute. That it!! Store in refrigerator for several weeks if it lasts that long.

Enjoy,
Deb".

COQUITO DE PUERTO RICO
(Homemade Christmas Liqueur)
Source: Gladys/PR

6 eggs, separated
1 can evaporated milk
1 can condensed milk
1 can COCO LOPEZ (available at Latin stores)
2 cups Heavy Cream (I use Avoset Cream for Whipping)
1 liter Rum (Bacardi or Barrilito are extremely good options)
1 cup of Quantr queur
about one inch of lemon peel, well chopped
1 tb vanilla
pinch of salt,
pinch of cinnamon

Separate the yolks from the egg whites. Process very well the yolks, until they change color. Add the evaporated milk & beat well. Add the condensed milk & continue mixing. Add the coconut cream & mix well. Add the heavy cream & continue mixing. Add the rum, & the Quantr mix very well. Beat the egg whites until they are Meringue like. Add the well beaten (solid) egg whites to the mixtue. Add the cinnamon, pinch of salt & the vanilla to the mix. Divide the Liqueur in the selected bottles & refrigerate until the moment of packing the gifts or serving the COQUITO. Be careful because it is a potent drink with a delicate sweet flavor.

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