Extreme Cream Liqueur

  1. Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about one minute.
  2. Add whipping cream & cream of coconut to mixture and blend 10 seconds.
  3. Transfer to pitcher, cover & refrigerate until cold, about 2 hours.
  4. Serve over ice, add to coffee or serve over chocolate or coffee ice cream.
  5. 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)

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