It's good in coffee, over ice cream, or with a couple of ice cubes. My favorite is a shot of it topped with a layer of cream on top. The Irish cream goes in the glass first, then turn a spoon scoop side down over the top of the glass and pour the cream over it, so it settles as a nice layer on top.
- 6 oz Heavy cream
- 1 (14-oz) can Sweetened condensed milk
- 14 oz Irish whiskey
- 1 tbsp Instant coffee granules
- 2 tbsp Chocolate syrup
Mix it all in a blender, store in air-tight containers in the refrigerator for up to 2 months, and shake well before serving.
The amount of whiskey depends on the taste, but if you are of the straight-whiskey-drinking persuasion (as many good people are), then I suggest having someone of the general public take a sip and taste that it isn't too whiskey heavy. Unless, of course, the bottle is for you!