Homemade Irish Whisky

I am a big fan of Baileys and Panama Jacks Buy this is sooo much better! From Lindt this recipe is wonderfully decadent. I increased the almond extract from 1/2 tsp to 1 tsp because that is my preference. I also changed the whipping cream to table cream 15%.

This only took a few minutes to put together. The only tricky part is ensuring you only warm the cream and don’t burn it so just use a low heat. Make sure your chocolate is fully melted before adding to the other ingredients and if the cappuccino doesn’t blend well enough just reheat on low and whisk until it is smooth.

1/2 cup cream 15%
3 shares Lindt dark chocolate 30 grams
1/2 cup milk
1 can sweetened condensed milk
1 2/3 cups Canadian Whisky preferably crown royal
1 tsp cappuccino powder or instant coffee
1 tsp vanilla extract
1 tsp almond extract

Warm cream cappuccino powder and chocolate over low heat and whisk until completely combined.  Combine remaining ingredients in bowl and add warmed cream mixture. Whisk to combine. Store in a resealable container in fridge for up to 2 months. It won’t last that long!