To make Bailey's Irish Cream, combine 1 tablespoon of cream, 1 teaspoon of instant coffee powder and 1/2 teaspoon of cocoa powder. Stir until the ingredients form a smooth paste. Slowly add 1 cup, less 1 tablespoon, of heavy cream, and whisk until the mixture is smooth. Stir in 3/4 cup of Irish whiskey, 1 teaspoon of Irish extract and 1 14-ounce can of sweetened condensed milk. Stir until all of the ingredients are well combined.
Pour the Irish cream into a 24-ounce jar, and store it in the refrigerator. Chill it until it is ready to serve, or keep it refrigerated for up to two weeks. Pour the drink into a tumbler full of ice to serve. This recipe yields 3 cups.
Alternatively, make your own Irish cream by combining 1 ounce of bittersweet chocolate chips and 2 teaspoons of heavy cream in a double boiler. Heat 1/3 cup of sugar and 1 pint, less 2 teaspoons, of fresh heavy cream in a pot next to the double boiler. Slowly melt the chocolate, and add the sugar and cream mixture, 1 teaspoon at a time, until the chocolate mixture is thin. Add 2 tablespoons of chocolate extract, 1 tablespoon of vanilla extract, 1 1/2 cups of high-quality Irish whiskey, and 1/4 cup of cold brew coffee concentrate to the chocolate and cream mixture. Blend with an immersion blender until the ingredients are well combined.