Five Farms Recipe

Combine dry and liquid flavorings

In a small bowl, whisk together the brown sugar, Dutch-processed cocoa powder, instant espresso powder, and a pinch of sea salt until uniform. Add the cooled strong brewed coffee, caramel syrup (or corn syrup) and vanilla extract, stirring until the sugar and powders are fully dissolved and the mixture forms a smooth syrup.

Taste the syrup — it should be pronounced but not overpowering. Adjust sweetness with an additional teaspoon of brown sugar or a touch more caramel if desired. Let the syrup cool fully if it is warm from dissolving the sugar.

Combine cream base and whiskey

In a blender or large mixing bowl, combine the heavy cream and sweetened condensed milk. Blend on low for 10–15 seconds (or whisk vigorously) until just combined and slightly aerated. Gradually pour in the Irish whiskey while blending on low to incorporate evenly.

With the blender running on low, slowly add the prepared flavoring syrup to the cream-whiskey mixture. Continue blending for 20–30 seconds until the liqueur is smooth, homogeneous, and slightly thickened. Do not over-blend — avoid whipping the cream into stiff peaks.

Taste the liqueur and adjust: add up to 1 extra tablespoon of whiskey for a stronger spirit-forward profile, or up to 2 teaspoons additional sweetened condensed milk or brown sugar if you prefer sweeter. If texture seems too thick, thin with 1–2 tablespoons of whole milk or additional whiskey.

Transfer the finished liqueur to a clean glass bottle or jar with a tight-fitting lid using a funnel. Seal and refrigerate. The liqueur will keep 2–3 weeks refrigerated; shake gently before each use as separation may occur.

Serve chilled over ice, in coffee, or in cocktails. Garnish with chocolate shavings or a light dusting of cocoa if desired.