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Original Irish cream liqueur

  • 235ml double cream
  • 1 (400g) tin sweetened condensed milk
  • 400ml Irish whisky
  • 1 teaspoon instant coffee granules
  • 2 tablespoons chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • In a blender, combine cream, condensed milk, Irish whisky, coffee, chocolate syrup, vanilla extract and almond extract. Blend on high for 20 to 30 seconds. Store in a sterilised, tightly sealed glass jar in the fridge. Shake well before serving.