Maple Irish Cream

Instructions

Barrel-aged maple whisky

Add 30 oz of your preferred Canadian whisky to a 1 L barrel.

Toss in 4 oz. of pure maple syrup and a pinch of sea salt, and age for a minimum of two weeks.

For your very own stash of Maple Irish Cream, you’ll need:

• 1 2/3 cups barrel-aged maple whisky
• 1 cup half & half or heavy cream
• 14 oz canned sweetened condensed milk
• 2 tablespoons chocolate syrup
• 2 teaspoons vanilla extract
• 1 teaspoon instant coffee

Combine all ingredients in a blender and puree on high speed for 30 seconds. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.