Ingredients
- 400 ml eagle sweetened condensed milk
- 400 ml irish whiskey
- 240 ml cream (light)
- 34 gr hersheys chocolate syrup
- 5 gr instant coffee
- 4 gr vanilla
- 3 gr almond extract
Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. More Top Secret Recipes Todd Wilbur From the collection of Jim Vorheis
