Ingredients:

  • 1 cup Strong Brewed Coffee (cooled)
  • 2 teaspoons Instant Espresso Powder
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 cup Heavy Cream (35% fat)
  • 1 ½ cups Irish Whiskey (e.g., Jameson, Bushmills)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Chocolate Syrup

Instructions:

  1. Prepare the Coffee Concentrate: Brew 1 cup of very strong coffee. While still warm, whisk in the instant espresso powder until fully dissolved. Set aside to cool completely to room temperature.
  2. Combine Sweetener and Cream: In the pitcher of your blender, combine the cooled coffee concentrate, sweetened condensed milk, heavy cream, vanilla extract, and chocolate syrup. Pulse briefly to incorporate.
  3. Emulsify the Base: Blend the mixture on medium speed for about 60 seconds until perfectly smooth and uniform. Stop and scrape down the sides if necessary.
  4. Introduce the Alcohol (Crucial Step): With the blender running on low speed, slowly drizzle in the Irish Whiskey in a thin, steady stream. Blend for another 30 seconds until fully combined. Do not pour the whiskey in quickly.
  5. Taste and Adjust: Taste the mixture. Adjust sweetness or warmth as desired, blending briefly after any addition.
  6. Chill and Mature: Pour the finished liqueur into a clean, airtight bottle. Refrigerate for a minimum of 1 hour before serving. The flavour deepens significantly after 24 hours of chilling.