Title: Baileys Irish Cream
Categories: Beverages
Yield: 6 Servings

1	ts	Gelatin; dissolved in
1/2	c	Water
6	oz	Milk, canned
6	oz	Milk, sweetened evaporated
1	c	Whiskey
1	ts	Coffee, powdered
1	ts	Extract, vanilla

I reduced the instant coffee to one teaspoon from three because the coffee flavor was too overpowering and the Irish teaspoon is smaller than ours. Of course, people that pour Baileys into coffee won't be able to tell the difference. I even think that chocolate might even be better.

This recipe was given to me (uncle Jack) at a private tea by an Irish lady who owns a large department store in Dublin.

Posted on GEnie Food & Wine RT Nov 22, 1992 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

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