Place the coconut milk, sweetened condensed coconut milk, cocoa powder, coffee extract, vanilla extract in a blender. Mix at low to medium speed for 30 seconds to 1 minute.
Add whiskey. Blend for another 30 seconds at low to medium speed. Strain the mixture with a fine metal strainer, whether it curdles or not.
Transfer into a container and refrigerate.
Notes
After straining the mixture through a sieve, store in fridge for up to to 4 to 5 days. Makes approximately 2 cups.Shake well before use. If it curdles or has small bits of coconut cream in it after mixing, strain it through a sieve. It will still taste great and it will be smoother.