1 ounce Irish cream liqueur
1/2 ounce bourbon whiskey (the original recipe called for Irish whiskey)
2 cup milk
Cinnamon to garnish
- Heat milk over low heat until hot, but not boiling.
- While the milk is heating, in a 1 quart bowl whisk egg, Irish cream and whiskey until very smooth.
- When the milk it hot, slowly pour into the egg mixture, whisking while pouring.
- Divide between mugs. Garnish with cinnamon or nutmeg.
Sat fat: 3.4g
This tasted good, but personally, I didn't think it was rich enough. Maybe it needed an additional egg or two, and some cream would help it (but then the calories would skyrocket!) However, for a once-in-a-while treat, the extra calories may be worth it. If I try that adaptation, I will post the results here.