Bailey's Irish Chocolate Cream Recipe

3 Eggs
15 oz Canned milk or "Eagle Brand"
1/2 pt Whipping cream
1/2 ts Coconut extract
3 tb Chocolate syrup
13 oz Scotch Whiskey, (mickey)
Combine all ingredients in a blended for 1 minute. Let stand over night. Bottle the next day. No waiting time. 

Banana Chocolate Milkshake

1 c Skim milk
2 tb Hershey's Cocoa
Granulated sugar substitute equal to 1/3 cup sugar
1 ts Vanilla extract
1 md Ripe banana, sliced
8 lg Ice cubes
In blender container, pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar substitute, vanilla and banana. Cover; blend until smooth. Add ice cubes, one at a time, blending until thick. Serve immediately. Makes 2 12-ounce servings.
 

Chocolate Almond Coffee

1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1/2 ts Chocolate extract
1/2 ts Almond extract
1/4 c Toasted almonds, chopped
Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew. 
 
Chocolate Banana Smoothie

3 c Skim milk
2 Bananas, large
1/2 t Vanilla extract
1/2 c Chocolate syrup
In a blender or food processor, combine 1-1/2 c. milk, bananas vanilla and chocolate syrup. Blend until smooth. Add remaining milk and blend again. Serve immediately. 
 

Chocolate Black Russian

1 fl Kahlua
5 oz Chocolate Ice Cream
1/2 fl Vodka
Blend ingredients and pour into a large cocktail glass. 
 
Chocolate Brandy Cream

1 1/2 tb Cocoa powder
1 tb Confectioners sugar
1 c Heavy whipping cream
1 tb Brandy
1 1/2 ts Vanilla
Sift together the cocoa and confectioners sugar and set aside. In a chilled bowl with chilled beaters, combine all ingredients and beat the cream until stiff peaks begin to form. With a spoon or pastry bag fitted with a star tip, use cream to garnish slices of Double Chocolate Ice Box Pie.