Combine the espresso and cocoa powder in a medium pitcher and stir in 3 tablespoons of hot water until smooth. Add the condensed milk, cream, whiskey and vanilla bean seeds and whisk until smooth.
Cover tightly and refrigerate for at least 24 hours and up to 2 weeks. Serve on the rocks, or add to hot coffee, milkshakes or other fun cocktails.
Recipe courtesy of Bobby Flay