Homemade Irish Cream Liqueur

• Condiments

  • 1 tbsp Chocolate syrup, good quality

• Baking & Spices

  • 1 tsp Vanilla extract, pure

• Drinks

  • 1 1/2 tsp Espresso, Instant

• Dairy

  • 1 (14-ounce can Condensed milk, sweetened
  • 1 1/2 cups Heavy cream

• Beer, Wine & Liquor

  • 1 1/2 cups Irish whiskey

Found on savorysimple.net

Ingredients

• 1 1/2 cups Irish whiskey, such as Jameson
• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 teaspoons instant espresso
• 1 tablespoon good quality chocolate syrup, such as Torani
• 1 teaspoon pure vanilla extract
• 1 1/2 cups heavy cream

Directions

• In a large bowl, gently whisk together the whiskey and sweetened condensed milk until smooth. Add the instant espresso, chocolate syrup, and vanilla, whisking until the espresso dissolves. Finally, gently whisk in the heavy cream until smooth. Dont whisk vigorously, since the idea isnt to beat air into the cream.
• Pour the mixture into a container with a tight fitting lid, and chill for at least 4 hours to allow the flavors to come together. The Irish cream will continue to develop and improve its flavor for the next two weeks, but it tastes wonderful and is ready to serve as soon as its chilled. Serve plain over ice, in coffee, or in your favorite Irish cream cocktail.