Ingredients:
2 cups Irish Whiskey
14 oz Eagle Brand Milk-Sweetened
8 oz Heavy Crème
3/4 cup Chocolate Syrup
2 teas Instant Coffee
2 teas Vanilla Extract
1/2 teas Almond Extract
4 each Whole Eggs
Method:
1. Thoroughly blend all ingredients together.
2. Store under refrigeration for several days.
3. Enjoy rest of Irish Whiskey in bottle on the rocks.
By Chef Jim Oppat, Andiamo Dearborn. Read a note from the chef about his recipes.
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