Irish Cream

• 3 eggs (or egg substitute)
• 1 pint of 1/2 and 1/2 cream (or non-dairy creamer)
• 1 can sweetened condensed milk
• 1 cup of whiskey (or to taste)
• 1/2 cup of rum (or to taste)
• 2 Tablespoons chocolate syrup (or so)
• 1 Tablespoon vanilla extract
• 1 teaspoon coconut extract optional or Captain Myers rum which has coconut)

Instructions:
I usually make a double batch when I make this recipe. A double batch makes about two wine bottles. After you have made this a few times you'll vary the recipe the way you like it best. When you use the creamer and egg substitute, the time for keeping it is extended. The Irish cream will last at least two weeks with the eggs and cream and three with the substitutes.