Ingredients:

  • 1 cup (240 ml) heavy cream or double cream
  • 1 cup (240 ml) whole milk
  • 1 teaspoon instant coffee granules (or espresso powder)
  • 2 tablespoons (15 g) unsweetened cocoa powder
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 cup (240 ml) Irish whiskey (e.g., Jameson)
  • 1 can (14 oz / 396 g) sweetened condensed milk

Instructions:

  1. In a small bowl, combine instant coffee granules and cocoa powder. Add 2 tablespoons of warm milk and whisk until smooth and lump-free.
  2. In a larger mixing bowl, pour in the heavy cream, remaining milk, vanilla extract, almond extract if using, and sweetened condensed milk.
  3. Add the coffee and cocoa mixture to the creamy base and whisk well to combine.
  4. Slowly whisk in the Irish whiskey until completely blended and smooth.
  5. Taste and adjust sweetness or whiskey strength as desired.
  6. Transfer mixture to an airtight container or bottle and chill in the refrigerator for at least 1 hour.
  7. Serve over ice, in coffee, or use in cocktails and desserts.