LYRA’S IRISH CREAM

1 teaspoon unsweetened cocoa powder 2 tablespoons heavy cream 1 cup whole milk (or cream, or mix the two) 1 14-ounce can sweetened condensed milk 1/2 teaspoon vanilla extract 1 cup Irish whiskey (I used Jameson)**

**use more or less to yield desired booziness

In the bottom of a pitcher, vigorously whisk cocoa powder and cream into a paste. Continue whisking and slowly add the milk (or cream) a little at a time to fully incorporate the cocoa powder, then whisk in the rest of the milk (or cream) in larger splashes. Once all of the milk is in, whisk in condensed milk, whiskey and vanilla. Cover with lid or plastic wrap and store in fridge. The Irish cream is best used within a couple of days, but should keep for up to a week. Best served chilled; neat or on the rocks. Optional garnishes: Sprinkle cocoa powder on top, or add a cinnamon stick to each glass. Recipe yields about 1 quart (about nine 3.5-ounce servings).

PREPARATION: AT ANCHOR TIME: 15 MINUTES PLUS CHILLING TIME DIFFICULTY: EASY