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Irish Cream
from the kitchen of Sharmagne Leland-St. John
1 cup heavy cream
14 ounces sweetened condensed milk
1 2⁄3 cup good quality Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all ingredients in a blender set
on highest speed for 30 seconds.
Transfer into a sterilised, tightly sealed
bottle and refrigerate. Shake before
serving.
Should keep for up to 2 months.
Tastes great served over green mint chocolate
chip
ice cream.
EDITOR'S NOTE:
This recipe contians alcohol.
Please drink responsibly.
Do not drink alcohol if you are pregnant.
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