thatcoffeehouse:Homemade irish cream liqueuringredients:5 ounces high-quality milk chocolate,
thatcoffeehouse: Homemade irish cream liqueur ingredients: 5 ounces high-quality milk chocolate, chopped1 1/2 cups Irish whiskey1 (14-ounce) can sweetened condensed milk1 (12-ounce) can evaporated milk1 teaspoon vanilla extract1 1/4 cups heavy cream¼ teaspoon instant coffee directions: Melt chocolate over a double boiler or in the microwave, stirring until totally smooth. Add to a large bowl and whisk in a few tablespoons of whiskey, stirring until combined. It may separate a bit, which is fine. Whisk in the condensed and evaporated milks until smooth and creamy, then whisk in the remaining whiskey, instant coffee and cream. The instant coffee and chocolate may not totally dissolve at first, but it will as it sits. Pour mixture in a large pitcher, bottle or a few separate jars and refrigerate. This is best after it sits for a few days, but we drank it immediately and it was still delicious. Just make sure to shake and stir the mixture every few hours (or even once/twice a day) so everything dissolves and meshes together. Serve on the rocks or in coffee! Recipe taken from howsweeteats.com -- source link