Active Time
10 MIN
Total Time
10 MIN
Yield
Serves : makes about 1 quart
© Hans Gissinger

How to Make It

Step

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.

Chef's Notes

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.

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