Extreme Cream Liqueur

• 1 (14 ounce) can sweetened condensed milk
• 1 cup Irish whiskey
• 1 tablespoon chocolate syrup
• 1 tablespoon vanilla extract
• 1 teaspoon instant coffee crystals
• 1 cup whipping cream
• 1 tablespoon cream of coconut, such as Coco Lopez

1. Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about one minute.
2. Add whipping cream & cream of coconut to mixture and blend 10 seconds.
3. Transfer to pitcher, cover & refrigerate until cold, about 2 hours.
4. Serve over ice, add to coffee or serve over chocolate or coffee ice cream.
5. Can be made up to 2 weeks ahead; keep refrigerated.

condensed milk, irish whiskey, chocolate syrup, vanilla, instant coffee crystals, whipping cream, cream of coconut

Taken from www.food.com/recipe/extreme-cream-liqueur-158205 (may not work)