I started with Angela's recipe on oh she glows. After the coconut milk had cooked down and the whiskey had been added, I had 33 oz total liquid, of which only 6 oz were whiskey. Thus, the overall alcohol content was about 7% alcohol.
Even though I had used all light coconut milk, the resultant product was very thick--and it only got thicker as it sat in the fridge. But it was a bit too rich and not quite boozy enough. So, we added a few more ounces of whiskey, and also some kahlua. And now, it's perfect!
Oh! and, now I know how to make sweetened condensed milk, so... Thai iced tea, you're next!
(adapted from oh she glows)
2 cans (light) coconut milk
1/2 c sugar
3/4 c strong coffee, or to taste
1+ c whiskey, or to taste
kahlua, to taste
pinch of salt
Instructions1. In a medium or large pot, add the cans of coconut milk and whisk. Now whisk in the sugar. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
2. Remove from heat and stir in the coffee.
3. Add a pinch of salt and finally the whiskey and kahlua, to taste.