Homemade irish cream liqueur

Posted: Wednesday, December 02, 2009

3/4 cup Irish whiskey

1 (14-ounce) can sweetened condensed milk

1 cup heavy cream

4 large pasteurized eggs

2 tablespoons Hershey's Special Dark chocolate syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Place all ingredients in the container of an electric blender; blend until smooth.

Pour into a clean bottle and refrigerate for up to 1 month.

Makes about 5 cups.

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