Bailey’s Irish Cream
- 1 c Light cream
- 1 14- oz can sweetened condensed milk
- 1 ⅔ c Irish Whiskey
- 1 ts Instant coffee
- 2 tb Hershey’s chocolate syrup
- 1 ts Vanilla
- 1 ts 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.