This cream liqueur is equal parts delicious and indulgent--serve it on the rocks or alongside your next round of after-dinner coffees for use as milk and sweetener with an extra kick.
- Total Time:
- Servings: 8
Photography: Mike Krautter
- 1 cup heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups Irish whiskey, such as Jameson
- Ice, for serving
In a blender jar, combine cream, condensed milk, cocoa powder, espresso powder, vanilla and whiskey; process until smooth. Pour into serving glasses filled with ice, or refrigerate in an airtight container for up to 2 weeks.