Irish Cream (better recipe)

INGREDIENTS

• 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)

PREPARATION

1. In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste.
2. 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.
3. 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.

( smittenkitchen.com via fb )

-- JMag Guthrie - 2017-12-24