Irish cream

By Andrea Buckett
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  • 1 can (300ml) condensed milk
  • 1 tablespoon chocolate syrup
  • 1/2 teaspoon espresso powder
  • 1 cup 18% cream
  • 1 cup Canadian whisky
  • 1/2 teaspoon vanilla extract


  1. Pour the condensed milk, chocolate syrup and espresso powder into a deep bowl and whisk it all together.
  2. Continue to whisk while slowly streaming in the cream.
  3. Mix in the whisky and vanilla extract.
  4. Pour into a glass container(s) and store in the fridge for up to three weeks.

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