Irish Cream

• 1 teaspoon Instant Espresso Granules
• 1-1/2 Tablespoon Unsweetened Cocoa Powder
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Powdered Sugar
• 3/4 cups Heavy Cream, Divided
• 3/4 cups Milk
• 1 can Sweetened Condensed Milk (14oz)
• 1 teaspoon Honey
• 1-1/2 cup Irish Whiskey
• 1-1/2 teaspoon Vanilla Extract

1. 1. In a small bowl, mix together the espresso, cocoa powder, cinnamon, powdered sugar, and 3 Tablespoons of heavy cream. Stir until dissolved and set aside.
2. 2. Pour all the remaining ingredients into a large bowl, then add the cocoa espresso mixture.
3. 3. Use an immersion blender to incorporate all ingredients together for 20-30 seconds until your mixture is smooth. If you do not have an immersion blender a traditional blender on pulse or puree will work as well.
4. 4. Pour it into your favorite sealable containers. Let the drink sit overnight for all the flavors to blend together.
5. 5. Be sure to give it a good shake before using and enjoy your homemade Irish cream for up to 2 months. Store in refrigerator.
6. Source: 6 Bittersweets

espresso granules, cocoa, cinnamon, ubc, heavy cream, milk, milk, honey, irish whiskey, vanilla

Taken from tastykitchen.com/recipes/drinks/irish-cream/ (may not work)