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