Homemade Irish Cream Liquor
Smooth creamy texture, well-balanced coffee and chocolate flavors, and a gentle whiskey kick.
Makes about 1 quart.
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.