My dad says this is very close to Bailey’s “if a good whisky is used!” I made this with Jameson’s and…it does indeed taste like Bailey’s. It’s extremely slurpable, though you’d be wise to drink in moderation as the whiskey is pretty well hidden beneath the cream and chocolate. It fills a blender and will keep for a month. I have no idea how “Irish” it really is. Still, can you really go wrong with whiskey, cream, and chocolate?

1 3/4 cup of your favorite liquor
1 14-oz. can of condensed milk (My dad recommends Eagle brand)
1 cup (1/2 pint) whipping or light cream
4 eggs or egg substitute
2 Tbs. chocolate syrup
2 tsp. instant coffee

In a 6-cup blender at low speed, mix all ingredients. Blend until smooth, but be careful not to over-blend; you don’t want the cream to turn into butter! Serve over ice if desired. Store tightly covered in refrigerator for up to one month. Stir before serving.