1-2 cups of whiskey (I used 2 cups of Bushmill's Irish whiskey)
1 (14oz) can Eagle Brand sweetened condensed milk
2 cups whipping or light cream
2 TBSP instant coffee (I used Maxwell House original)
1 tsp vanilla
2 TBSP chocolate syrup (optional)
Combine all ingredients in a blender (I used my Magic Bullet) except cream and mix well.
Then slowly add the cream with the blender running.
Pour into carafe with lid (or another container).
Refrigerate - shake well before serving.
**Irish Cream can be kept for a max of 3-4 weeks**