Bailey's Irish Cream

• • 1 cup light cream (I used heavy whipping cream, which made it even richer)

  • 14 ounces sweetened condensed milk

  • 1 2/3 cup Irish whiskey (I used Jameson's)

  • 1 teaspoon instant coffee

  • 2 tablespoons Hershey's chocolate syrup (I used Torani)

  • 1 teaspoon vanilla

  • 1 teaspoon almond extract (I skipped this entirely)

Method

• 1. Combine all ingredients in a blender and set on high speed for 30 seconds.

  2. Bottle in a tightly sealed container and refrigerate. Shake before using.

  3. Will keep for up to 2 months.