Ingredients:

  • 14 oz sweetened condensed milk
  • 1 cup heavy cream (36% milkfat)
  • 0.5 cup half-and-half
  • 1.67 cups Irish whiskey
  • 2 tbsp chocolate syrup
  • 1 tsp instant espresso powder
  • 1 tsp pure vanilla extract
  • 0.25 tsp pure almond extract
  • 1 tsp warm water

Instructions:

  1. Hydrate the coffee. Combine 1 tsp instant espresso powder with 1 tsp warm water in a small ramekin. Note: This ensures no dry clumps remain in the liqueur.
  2. Combine the flavorings. In your large mixing bowl, whisk together the dissolved espresso, 2 tbsp chocolate syrup, 1 tsp vanilla extract, and 0.25 tsp almond extract until the mixture is dark and uniform.
  3. Incorporate the sweetener. Pour in the 14 oz of sweetened condensed milk. Note: Use a spatula to get every last drop out of the can.
  4. Add the dairy. Gently pour in the 1 cup of heavy cream and 0.5 cup of half and half.
  5. Whisk the base. Use your balloon whisk to combine the dairy and the sweetened mixture until no white streaks are visible.
  6. Slowly introduce the spirit. Pour the 1.67 cups of Irish whiskey into the bowl in a slow, steady stream while whisking constantly.
  7. Check the consistency. The liquid should be thick enough to coat the back of a spoon but still flow easily. It should look like liquid silk.
  8. Bottle the mixture. Using a funnel, transfer the liquid into clean glass bottles, leaving about an inch of headspace at the top.
  9. Chill immediately. Place the bottles in the back of the fridge. Wait at least 2 hours for the flavors to meld.
  10. Final shake. Give the bottle a gentle shake before serving to redistribute any settled extracts.