1 c Light cream 1 14-oz can Eagle sweetened Condensed milk 1 2/3 c Irish Whiskey 1 ts Instant coffee 2 tb Hershey's chocolate syrup 1 ts Vanilla 1 ts 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. More Top Secret Recipes - Todd Wilbur From the collection of Jim Vorheis
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