1 ½ cups Irish Whisky
1 ½ cups heavy cream or half and half
1 can (14 ounces) sweetened condensed milk
3 tablespoons chocolate syrup
1 tablespoon instant espresso powder (or instant coffee crystals)
1 tablespoon vanilla extract
Put all ingredients in a blender. Blend on high speed for 30 seconds.
Refrigerate. This will keep for up to 1 month in the refrigerator.
Hint: To make non-alcoholic, leave out the whisky.
Hint: You can make this with fat-free or light ingredients!
Hint: To give it a Peppermint flavor, cut vanilla extract to 1 teaspoon and add 1 – 2 teaspoons peppermint extract, or to taste.
Makes a great gift!