Categories: Drinks, Liqueur 
      Yield: 1 servings 
  
      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