McGrady's IRISH CREAM

Named in honor of my late Grandmother Mary McGrady. I do not remember her, as she died when I was very young. She immigrated here from Ireland and I am sure she would have loved to have this delicious winter warmer to sip on, while  sitting by the fire.
Add to your coffee, or drink it straight up or on rocks.
This recipe is similar to others you can find on the internet but
I have chosen to use half & half instead of whole cream to lighten it up a bit. I have also reduced the whiskey to 1-1/2 cup. This allows you to double the batch using all of the 750 ML bottle of whiskey.

Ingredients:
1 - cup half & half
1 - 14 oz can of sweetened condensed milk
1 - tsp instant coffee granules or, 2 tsp. your favorite ground coffee
    (let steep in 1/4 cup boiling water, filter and cool)
2 - Tbs. chocolate syrup
1/2 - tsp vanilla extract

1/2 - tsp almond extract ( optional)
1-1/2 cups Irish whiskey (Jameson is best)

You will need 1 clean, empty bottle that will hold 32 oz
In a 2 qt. pitcher, add half & half, then the chocolate syrup and vanilla and stir the mixture until well blended.
Add the 1/4 cup coffee that has been filtered using a coffee filter.
Now, using an immersion blender or countertop blender, add whiskey slowly to cream mixture while blending, to avoid the separation of the cream from the whiskey. Do not over blend ! Pour into your bottle using funnel. Seal and chill.
Let the flavors blend a day or two, then adjustments can be made for your own taste, if desired. Shake well before serving. Keep refrigerated.

Note: I usually like to double this recipe. If you do that, and use 3 cups of whiskey total, you will use the whole 750 ml. bottle. So buy the full Liter !