Bailey's Irish Cream

• 1 cup light cream
• 1 can Eagle sweetened condensed milk (14 oz.)
• 1 2/3 cups Irish whiskey
• 1 teaspoon instant coffee
• 2 tablespoons Hershey's chocolate syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions:
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.