Homemade Irish Cream Liqueur (With Eggs)

I have made this frequently, especially around the holidays. I use Jameson's Irish whiskey as the liqueur of choice when I make it. Poured into decorative bottles, it can be given as a holiday gift too. Recipe makes 44.75oz = 1323.42ml A serving size is 1.3oz (37ml) = 35 servings per recipe

• Ready In: 5 mins
• Serves: 35
• Yields: 44 3/4 ounces

Ingredients

• 1 3⁄4 cups  Irish whiskey (can sub. bourbon, scotch or rye)
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1  cup  whipping cream
• 4  eggs
• 2  tablespoons  chocolate syrup
• 2  teaspoons instant coffee
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract

Directions

1. In a 6 cup blender, at low speed, combine all ingredients.
2. Blend until smooth.
3. Pour into clean bottles, cap tightly and store in the refrigerator.
4. It will keep up to one month.
5. Stir or shake well before serving.
6. Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
7. Recipe makes 44.75oz = 1323.42ml.
8. A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.