Yield: 1 Servings
1 c Light cream [224 g]
1 14-oz can sweetened condensed milk [394 g]
1 2/3 c Irish Whiskey [835 ml]
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.
Makes 4 cups.
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