Ingredients:
1 cup half and half or heavy cream
1 14-ounce can of sweetened condensed milk
1 to 1 ⅔ cups Irish whiskey (we use Jameson)
½ to 1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
½ to 1 teaspoon almond extract (optional)

Directions:
In a blender, combine all ingredients and blend on high for 30 seconds. Store in a tightly sealed container and refrigerate for up to one month. Shake well before serving.

Sarah’s Tips:

• Start with the smaller measurements of the whiskey, coffee granules and almond extract; taste and adjust upwards as desired.
• Heavy cream will create a richer, thicker liqueur than half and half.