- 1/2 cup light corn syrup
- 1/4 cup water
- 1 vanilla bean, split, seeds scraped
- 4 ounces bittersweet chocolate
- One 14-ounce can sweetened condensed milk
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1 cup Irish whiskey
How to make this recipe
- In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil. Add the chocolate and whisk over moderate heat until melted. Transfer to a blender and let cool for 5 minutes. Add the condensed milk, half-and-half and cream and blend. Pour the mixture into a bowl and stir in the whiskey. Blend the mixture in batches for 30 seconds. Pour into bottles and refrigerate overnight.
Gift Prep Pour the liqueur into a simple long-necked glass bottle with a cork or plug. It will keep refrigerated for up to 2 weeks.