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Bailey's Original Irish Cream

1 c Light cream

1 14-oz can Eagle sweetened

Condensed milk 1 2/3 c Irish Whiskey

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. More Top Secret Recipes - Todd Wilbur From the collection of Jim Vorheis

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