Combine cream and espresso in a bowl and whisk gently until espresso is 95% dissolved.
add in the sweetened condensed milk, chocolate syrup and vanilla and whisk just until mixed.
Add in the whiskey, ⅓ a cup at a time, whisking gently until combined.
Store in an old whiskey bottle, large mason jar or bottle.
This will keep for at least 3 weeks in your refrigerator (I have had it stay perfect for 6 weeks).
Always give it a good shake before pouring, mmmm!
Notes
Colleen's Notes: As far as the whiskey goes...I will say this, use what you would drink. The better the whiskey, the better this Irish Cream. I always say taste & adjust...SO If you adore coffee, feel free to add a little more espresso.If you only have instant coffee, you can use that the taste is just a little less. If you want more of a kick in the teeth from the whiskey...add more. More chocolate...add more. You get the picture. You really can't mess this one up.