Ingredients
1 cup cream [240 ml]
14 oz. sweetened condensed milk [400 ml]
1 cup Irish whiskey (I used Jameson’s; original recipe called for 1 2/3 cups) [240 ml]
1 tsp. espresso powder or instant coffee
2 tbl. cocoa powder (sweetened or unsweetened) or chocolate syrup
1 tsp. vanilla extract
1 tsp. almond extract
Directions
Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Will keep for up to 2 months. Shake before using.
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