• 1 cup light cream
• 1 can Eagle sweetened condensed milk
• 1 2/3 cups Irish whiskey
• 1 teaspoon instant coffee
• 2 Tablespoons Hershey’s chocolate syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

1. Combine all ingredients in a blender set on high speed for 30 seconds.
2. Bottle in a tightly sealed container and refrigerate.
3. The liqueur will keep for at least 2 months if kept cool.

   Be sure to shake the bottle well before serving.

   Makes 4 cups.