Irish Cream

My evening cup of coffee with:
Irish Cream

1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 t instant coffee
2 T Hershey’s chocolate syrup
1 t vanilla extract
1 t 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.