This is one of the simplest liquors you can whip up. Not only is it lick the bowl delicious, it takes little effort and gives big rewards. It’s sweet and creamy and tasted so much fresher than the real deal. Great for giving away as gifts, too!
Prep/cook time: 10 minutes
Pairs well with: Holiday parties, salty appetizers, or added into your cup of coffee
Makes: 4 cups
- 375 ml bottle (1 ½ Cups) good Irish Whiskey such as Jameson
- 14 oz. can of Sweetened Condensed milk
- 2 Tbsp. Hershey’s chocolate syrup
- 2 tsp. instant espresso powder such as Medaglia D’Oro brand
- ¼ tsp. almond extract
- 1 ½ Cups Heavy whipping cream
- Add the whiskey, sweetened condensed milk, chocolate syrup, espresso powder and almond extract into a blender.
- On low speed, give it a couple good pulses until just mixed together, being careful not to over mix it.
- Pour your mixture into a large bowl and slowly add in your heavy cream while mixing gently with a whisk to incorporate all of the whiskey into the mixture. The whiskey may want to separate a little, but if you whisk it in slowly, it will help it to incorporate smoothly.
- Serve and sip chilled over ice. It will keep up to two to three weeks tightly sealed in your refrigerator.
- Be careful when using a strong powered blender such as a vitamix, just a couple pulses will do!
- Make sure to add in your whiskey slowly! This is a must to keep it from trying to separate.
- You can skip the blender part as long as you whisk it very well by hand before adding in the heavy cream.
- This makes a creamy delicious drink, if you want to make it with a thinner consistency, substitute half and half for the heavy cream.
- Not a fan of almond extract? You can easily substitute it out for vanilla extract.
- It is not shelf stable, so remember to keep it chilled in the fridge.
- Coffee, Coffee, coffee! Add a big splash of this to your morning Jo instead of your creamer, and sink into bliss.
- For a seasonal twist, once poured into a glass, add in a drop of peppermint extract and mix in before adding ice to give it a minty nudge.
All Photos by Marla Smith Photography