Step 1

Combine cocoa powder, sugar, instant coffee, vanilla, and 1 tablespoon cold press coffee and whisk with a fork until smooth pressing all the cocoa powder lumps out. When this mixture is combined add the rest of the cold press/coffee until incorporated.

Step 2

Place the cocoa mixture, cream and sweetened condensed milk in a blender (should be able to hold 6 cups of liquid – I use my Vitamix) and mix on low speed for 30 seconds.

Step 3

With the blender still going on low, add the whiskey through the feed tube, at a very slow speed, and give it a whirl for a few more seconds.

Step 4

Transfer the Irish Cream into glass bottles with tight-fitting lids and store in the refrigerator for up to 4 weeks

Step 5

Shake well before use.