Irish Cream Liqueur

Don't get all twisted about the eggs, the whiskey will cook them, much like lemon juice does in mayo.

Irish Cream Liqueur
about a Fifth
Printed Version

1 3/4 cups good Irish whiskey
1 14-ounce can sweetened condensed milk (Eagle Brand)
1 cup heavy cream
4 large eggs
2 tablespoons chocolate syrup
2 teaspoons instant coffee (regular or espresso)
1 teaspoon real vanilla extract
1/2 teaspoon almond extract

Combine all ingredients in a blender, mix well. Put into a fifth bottle or pretty decanter. Keeps refrigerated up to 1 month. Stir or shake before serving over ice or in coffee, if desired.