Cream Whiskey

• 1 cup light cream
• 1 (14-ounce) can sweetened condensed milk
• 1 2/3 cups Bourbon
• 1 teaspoon espresso
• 2 tablespoons chocolate syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

1. Combine all ingredients in a blender.
2. Blend on high speed for 30 seconds.
3. Pour into sterilized, tightly sealed bottles and refrigerate.
4. Will keep refrigerated for 2 months if kept cool.
5. Shake bottle well before serving.

light cream, condensed milk, bourbon, espresso, chocolate syrup, vanilla, almond

Taken from www.foodnetwork.com/recipes/cream-whiskey-recipe.html (may not work)