Jenn De La Creme

• 1 Tbs fine cocoa powder
• 1 1/2 tsp instant espresso
• 1 1/2 Tbs Vanilla Extract
• 1 cup Irish whiskey (Tullamore Dew or Jameson)
• 12 oz Sweetened Condensed Milk
• 1/2 cup heavy cream
• 1/2 cup crème anglaise
• 2 tsp egg substitute
• 1/4 tsp fine kosher salt

Mix your cocoa and espresso powder and allow it to bloom in the vanilla extract and whiskey. Transfer to a measuring pitcher

Add all of the remaining ingredients to a blender. Blend at a low speed, then gradually increase to medium speed

While blending, very slowly add your whiskey/cocoa combination to the cream. You should pour it slowly enough that it takes 60-90 seconds to empty and combine

Transfer to a bottle or a wide-mouth mason jar and refrigerate to store.

Yield: 3 cups or 24 oz