Linda's Famous Irish Cream

Recipe courtesy of Mrs.LB705

• 1 bottle (750 mL) Irish Whiskey
• 8 3/4 oz. milk chocolate (I use a bag of chips)
• 2 (14 oz.) cans sweetened condensed milk
• 2 (14 oz.) cans evaporated milk
• 1 1/2 c. heavy cream
• 1/4 tsp. instant coffee

Pour a small amount of whiskey into a large bowl. Melt chocolate in a double boiler, stirring constantly until smooth. Pour chocolate into the bowl with whiskey. Slowly stir in the condensed AND evaporated milks. Stir in cream, instant coffee, and the rest of the whiskey. (***Please note: this much whiskey makes for STRONG Irish Cream. I usually only use 3/4 of the bottle or less, and it's still too strong for me, but everyone else says it's perfect.) Pour mixture into 3 750mL bottles and close tightly. Store in fridge for at least one month before using. Shake well, and enjoy!! 

(***Oh, another note, be careful how cold you keep the fridge where you store this: if it freezes AT ALL, the cream separates and NO AMOUNT of shaking can re-blend it. It ends up making an oil slick in your coffee and just being generally pretty gross . . .)