Homemade Irish Cream

1 cup heavy cream done, divided
2 tablespoons chocolate syrup
1 1/2 teaspoons instant coffee granules
1/4 teaspoon salt
1 can of sweetened condensed milk
1 teaspoon vanilla extract done
1 cup Irish whiskey
Garnish: 
Whipped cream
Small piece of chocolate

1. In a small saucepan, set over medium low heat, warm 1/4 cup heavy cream with the chocolate syrup, coffee granules and salt. Whisk until the coffee granules and salt have dissolved and the consistency is smooth. 

2. To a blender, add the coffee and cream mixture, the remaining 3/4 cup heavy cream, can of sweetened condensed milk and vanilla extract; pulse until very smooth, scraping down the sides as needed. With the blender running, slowly pour in the whiskey (adding slowly will avoid possible curdling). Transfer to a pitcher and refrigerate until cold, about 1 hour. Right before serving, give it a good stir. 

3. Serve over ice with a scoop of whipped cream and a bit of grated chocolate, if you like!
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