Irish Cream Liqueur  Do It Yourself  660 reads

3 large eggs
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
10 ounces blended whiskey
1 pint half-and-half
1 1/2 teaspoons instant coffee granules
1/4 teaspoon almond extract

Blend first 3 ingredients for 3 minutes in a blender. Add next 4 ingredients and blend at medium speed for 7 minutes.

Serve over ice or in coffee. Store in tightly closed container in the refrigerator for up to 1 month; stir or shake before serving after it has been stored.

Makes approximately 2 quarts.
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