Scottish Cream (as opposed to Irish Cream)

I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping.

• Ready In: 1 min
• Serves: 16
• Yields: 4 cups

Ingredients

• 1  cup  light cream (don't use heavy or whipping cream)
• 1 (14 ounce) can sweetened condensed milk
• 1 2⁄3 cups  single malt  Scotch whisky
• 1  teaspoon instant coffee
• 2  tablespoons  chocolate syrup (we use Hershey's)
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract

Directions

1. Dump all the ingredients in a blender and whizz on high for 30 seconds.
2. Bottle in a tightly sealed container and keep in the fridge.
3. Be sure the shake the bottle well before serving.
4. This will keep for up to two months in the fridge.
5. Note: Don't use heavy cream, it tends to separate.
6. If you can't find light cream, use half and half, or whole milk.