Chocolate Creme Liqueur
2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
1 cup whiskey
1/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 tablespoons vanilla extract
1 tablespoon instant espresso powder
1 tablespoon coconut extract
In a food processor, combine all ingredients and process until well
blended and smooth.
Serve immediately over ice, or place in glass container, cover tightly,
and store in refrigerator up to 3 weeks. Stir before serving.
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