Two additional suggestions:

1. Substitute a quality Amaretto for the vanilla. I always use Amaretto di
Sarrano but I suppose there are others. To me, generic amaretto has a cheap
plastic taste that makes it ill-suited for drinking or cooking.

2. Though Amaretto is my first pick, I have also had good luck with
Frangelico, bourbon and brandy.

As for whipped cream in the can? I would reserve that for every room but
the kitchen. There is a mouthfeel to the real stuff that can't be
duplicated from the can - though it is easier to use the can to "decorate".