1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons hershey's chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a blender set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool.
Be sure to shake the bottle well before serving. Makes 4 cups.
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