FOODIE FRIDAY -- Irish Cream Liqueur

This is the second time that I’ve come across this recipe, so I decided to make it since I happened to have all ingredients. When I made this version, I followed the recipe with the exception of the whiskey. I didn’t have Irish Whiskey; I had Devil’s Cut Kentucky Bourbon Whiskey. It wasn’t quite the same. When I pour up a small (1 oz) serving, I want the smooth creaminess of the original version. And this final product had a little too much bite for me.  I also enjoy the Caramel version of this product, so I squeezed a couple of Tablespoons of Caramel Sauce and added more cream into the final version.
*I'll post my actual changes in blue.*

Homemade Irish Cream (tastes like Bailey's)

1 cup heavy cream -- 1 1/2 cup

14 oz. sweetened condensed milk
1 2/3 cup Irish Whiskey -- bourbon whiskey
1 tsp. instant coffee
2 Tbls. Hershey’s chocolate syrup -- 3 Tbls.
1 tsp. vanilla extract -- 2 tsp.
1 tsp. almond extract
3 Tbls. caramel syrup

Combine in blender. Sample product-- Add more cream to cut the bite of the whiskey. Bottle tightly and store in refrigerator. Shake before using. Good for 2 months.

Makes about 5 cups/900 mls. 

Enjoy, Peeps! I know I will DID!