Homemade Irish Cream Liqueur (With Eggs)

• 1 3/4 cups Irish whiskey (can sub. bourbon, scotch or rye)
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1 cup whipping cream
• 4 eggs
• 2 tablespoons chocolate syrup
• 2 teaspoons instant coffee
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

1. In a 6 cup blender, at low speed, combine all ingredients.
2. Blend until smooth.
3. Pour into clean bottles, cap tightly and store in the refrigerator.
4. It will keep up to one month.
5. Stir or shake well before serving.
6. Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
7. Recipe makes 44.75oz = 1323.42ml.
8. A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.

irish whiskey, condensed milk, whipping cream, eggs, chocolate syrup, instant coffee, vanilla, almond extract

Taken from www.food.com/recipe/homemade-irish-cream-liqueur-with-eggs-30974 (may not work)