Ingredients

The following ingredients have 1 Servings
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup 235 ml heavy or whipping cream
  • 1 14-oz. or 415 ml can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 cup 235 ml Irish whiskey (I used Jameson)
  • Optional: 1 teaspoon instant espresso or coffee powder if you like a light coffee flavor. Add the espresso with the cocoa whisking the cream slowly as per the directions.

Instruction

  • Put the cocoa powder in a small glass measuring cup and mash out any small lumps. Whisk the cocoa powder with a spoonful of cream. It will forma a very thick paste.
  • Add more cream a spoon full at a time until the paste is smooth and loose enough that you can whisk in more cream.
  • Add the cocoa and cream in a pitcher and whisk in the remaining cream.
  • Whisk in the condensed milk, whiskey, and vanilla.
  • Cover with lid or plastic wrap and chill in refrigerator.
  • Will keep in refrigerator for two months.
  • Serve chilled in a small glass or add ice. You can also add it to coffee. Top with a sprinkle of cocoa if you like more of a chocolate taste.