Irish Cream!

350ml decent whiskey (you can adjust the kind and quantity based on taste, the whiskey does not have to be Irish)
1 14-oz. can sweetened condensed milk
1 cup heavy cream
2 tall tbls hot coco mix (you can use 2tbls of chocolate syrup, but I like the taste less)
2 tsp. instant espresso (you can use instant coffee too)
2 tsp. vanilla extract
1/2 tsp. almond extract

Throw it all in a blender, then a jar, then chill in the fridge.
You only need to blend it for a short time, 40 seconds at most on a rather slow setting - if you over blend it you'll churn your milk to butter.

It'll last a month or two in there.

Shake well before serving. Serve over ice. Or ice cream. Or as I prefer, in cold brewed, iced coffee, with a shot of mint.

I'd love to hear what you think of the recipe, or what variations you use (I've read about people adding raw eggs to make it creamier, or coconut extract for a slightly different taste). So leave a comment :)