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In a mixing bowl, combine the heavy cream and Irish whiskey.
Add the sweet and condensed milk and mix well until combined.
Dissolve the instant coffee or espresso in a small amount of hot water, then add it to the mixture.
Stir in the chocolate syrup, vanilla extract, and almond extract.
Add a pinch of salt and mix everything together until well combined.
Transfer the mixture to a 500ml swing-top bottle or other airtight container.
Refrigerate the homemade Irish cream liqueur for at least a couple of hours, or up to a couple of months, before serving.