½ cup (125mL) 35% whipping cream
3 squares (30g) Lindt Excellence 70% Cacao Dark Chocolate, chopped finely
½ cup (125mL) 2% milk
1 10-oz (300mL) can sweetened condensed milk
1⅔ cups (400mL) Canadian whisky (such as Gibson’s Canadian Club™, Crown Royal™ or Wiser’s™)
1 tsp (4mL) instant espresso granules (or instant coffee powder)
1 tsp (4mL) vanilla extract
½ tsp (2mL) almond extract
- Heat cream on stovetop in a small pot over medium heat until just before it simmers. Do not let it boil or the cream will scald.
- Remove from heat and add chopped chocolate. Let stand for 1 minute before stirring to combine well. Let cool.
- Whisk remaining ingredients together in a large bowl until frothy. Whisk in cream and chocolate mixture, then pour into a sealable bottle and store in the fridge for up to 2 months.