Irish cream

 It’s always worth re-reading Deb’s background and process, but I’m still archiving the recipe here because I make it every year. 

To add a faint coffee flavor: Mix 1 teaspoon instant espresso or coffee powder with the cocoa and then continue as written above, whisking the cream slowly into it. I did not do this; I felt the flavor was much more authentic without it. 

To make less sweet: Add more cream and more whiskey, 1 tablespoon of each at a time.

To make less boozy: Add more cream and condensed milk, 1 tablespoon of each at a time.

To make more boozy: You’ve got this.

1 teaspoon unsweetened cocoa powder

1 cup (235 ml) heavy or whipping cream

1 (14-ounce or 415 ml) can sweetened condensed milk

1/2 teaspoon vanilla extract

1 cup (235 ml) Irish whiskey (I used Jameson)

In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla. Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.

Serve in a tiny tumbler filled with ice, or splashed into coffee.

https://smittenkitchen.com/2016/12/homemade-irish-cream/