Last year I put up a recipe for delicious homemade Irish cream. This year I decided to repost the recipe and document the process for your viewing pleasure.
This recipe is adapted from the cookbook Best of the Best from North Carolina Cookbook, but I've made a couple of changes over the years.
1-1/4 cup Irish whiskey
1 (14 ounce) can sweetened-condensed milk
2 tablespoons vanilla extract
1 tablespoon coconut extract
1 tablespoon instant coffee (or coffee extract)
2 tablespoons chocolate syrup (or chocolate extract if you can find it)
Blend all the ingredients together and refrigerate for about 12 hours before serving over ice. Enjoy!