Wednesday, May 1, 2013

Regular Irish Cream

We've already made some vegan Irish Cream, so lets try this for the rest of us.  Ok, so my version is less Irish more whiskey, that and I like Rye whiskey.

 1 cup heavy whipping cream (you can use light cream)
14 ounces sweetened condensed milk
1 2/3 cup whiskey (I used Jim Beam Rye-a bit more sweet)
1 teaspoon instant coffee
2 tablespoons powered cocoa
1 teaspoon vanilla

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate.
Shake before using.
Will keep for up to 2 months.

Stay thirsty my friend.