Homemade Irish Cream

From 6 Bittersweets
Adapted from Allrecipes
Makes about 1 quart (4 cups)

XIAOLU'S NOTES: I decreased the amount of whiskey from the original recipe because I made it and the alcoholic burn was a bit much for me (though still tasty). Feel free to reduce it even more, or increase it as high as 1 2/3 cups depending on your taste preference. I also substituted half the cream with milk with no ill effect on taste. For a super rich version, use all cream. Some recipes I've come across use up to 4 raw eggs per quart of cream liqueur. I've left that out, but feel free to experiment and tell me how it turns out!

1 tsp instant coffee granules
2 tsp unsweetened natural cocoa powder
3/4 cup heavy cream, divided
3/4 cup milk
1 (14 oz.) can sweetened condensed milk
1 Tbsp honey
1 to 1 1/2 cups Irish whiskey
1 tsp vanilla extract
1/4 tsp almond extract (optional)

In a small bowl or cup, mix together instant coffee, cocoa powder, and 2 tablespoons of heavy cream until smooth. Using a conventional or hand-held immersion blender, combine the coffee cocoa mixture, remaining heavy cream, milk, sweetened condensed milk, honey, Irish whiskey, vanilla extract, and almond extract and blend on high for 20 to 30 seconds. Transfer to a container, seal tightly, and store in the refrigerator. For the best flavor, let chill at least overnight to allow the flavors to meld together. Shake well before using. This should keep for up to 2 months.