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Irish Cream

Prep Time:

Less than 5 minutes

Cook Time:

N/A

Serves:

4-6

Level:

​

Ingredients

  • 1 and 2/3 cups Irish whiskey of your choosing (we are 100% Jameson people so that's always our go-to)

  • One 14 oz can of sweetened condensed milk

  • 3 tablespoons chocolate syrup

  • 1 teaspoon instant coffee 

  • 1 teaspoon vanilla extract (optional: you can get creative here and add other extracts like peppermint, almond, etc.)

  • 1 cup heavy cream (half and half can be used instead, if preferred)

Preparation

Add the sweetened condensed milk, instant coffee, vanilla extract, chocolate syrup, and heavy cream in a blender. Blend on a low speed for about thirty seconds. Add the whiskey into the blender while it's still going on a very low speed, and let it blend for a few seconds. Transfer your Irish cream into a clean glass bottle or jar with a tight-fitting lid. youc an store this in the refrigerator for up to two months. Shake well before each use, and enjoy! 


*PLEASE NOTE* Blending the ingredients at a high speed will lead to curdling, so this is why the low speed is so important. If you experience curdling, strain the liquid through a sieve, then scrape any excess curdling off the top with a spoon. 

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