A few years ago, I posted an Irish cream recipe that involved making sweetened condensed milk as part of the process. I still love that one, and probably prefer it slightly. But, I also have a faster recipe for times when I’m not going to stand over the stove stirring.
- 1-1.5 cups Irish Whisky
- 1 small can (about 11.25 oz) sweetened condensed coconut milk
- 1 cup soy milk or soy half & half (or other non-dairy milk – the creamier the better)
- ¼ cup chocolate syrup
- 2 tsp instant coffee or espresso
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Combine and whisk or blend on low speed. Enjoy!