- 1 can (14oz) sweetened condensed milk
- 8 ounces of heavy cream
- 4 eggs
- 16 ounces of Irish whiskey (I used Jamesons)
- 2 ounces of espresso
- 1 ounce of chocolate syrup
- 1 teaspoon of pure vanilla extract
- 1/4 teaspoon of almond extract
Beat the condensed milk, cream and eggs in a glass bowl. Place the bowl over a pan of simmering water and continue to gently whisk until the mixture reaches 160°F on your thermometer. The mixture should also lightly coat the back of a metal spoon. Remove this from the heat and let it cool to room temperature. Add the whiskey, coffee, chocolate syrup, vanilla and almond extracts. Stir well. This recipe makes about 1 1/4 quarts, but since it is fresh, it must be stored in the refrigerator. It will keep for up to 1 month.
Again, I’d like to tell you about one of my thrifty finds. I’m not of Irish heritage, but I couldn’t resist scooping up these sweet, little shamrock glasses that I found at the thrift store for 50 cents each! And that really old, green flask…my dad found that in the Boston Harbor over 40 years ago!
As always when I post a cocktail, I’m going to share a favorite piece of music with you! I love Patty Griffin! And this song always brings me such a feeling of clarity, simplicity and joy. Enjoy this Irish cream and have yourselves a Heavenly Day!