Extreme Cream Liqueur
- 1 (14 ounce) can sweetened condensed milk
- 1 cup Irish whiskey
- 1 tablespoon chocolate syrup
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee crystals
- 1 cup whipping cream
- 1 tablespoon cream of coconut, such as Coco Lopez
- Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about one minute.
- Add whipping cream & cream of coconut to mixture and blend 10 seconds.
- Transfer to pitcher, cover & refrigerate until cold, about 2 hours.
- Serve over ice, add to coffee or serve over chocolate or coffee ice cream.
- Can be made up to 2 weeks ahead; keep refrigerated.
condensed milk, irish whiskey, chocolate syrup, vanilla, instant coffee crystals, whipping cream, cream of coconut
Taken from www.food.com/recipe/extreme-cream-liqueur-158205 (may not work)