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.