- 1½ cups Irish whiskey (such as Jameson)
- One 14-ounce can sweetened condensed milk
- 2 tablespoons chocolate syrup
- 2 teaspoons instant coffee
- 1½ cups heavy cream
In a blender, combine the whiskey, sweetened condensed milk, chocolate syrup and instant coffee, and blend on high speed until combined. Place the whiskey mixture in a bowl and stir in the cream until smooth. Store the Irish cream in the refrigerator, covered, for up to 2 weeks. Serve chilled over ice.
