Irish Cream Liqueur II Recipe

"...Will store for several weeks in fridge, just serve over ice.

Makes 3 - 750 ml bottles (51 servings).

1 (750 milliliter) bottle Irish whiskey
8 3/4 ounces milk chocolate
2 (14 ounce) cans sweetened condensed milk
2 (12 fluid ounce) cans evaporated milk
2 1/2 cups heavy cream
1/4 teaspoon instant coffee granules (dissolve coffee in a small amount of the evaporated milk, heated)

Directions
1. Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed
milk, evaporated milk, and dissolved coffee. Stir in the cream and the remaining whiskey.
2. Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using.
To serve: shake bottle well, serve in small glasses over crushed ice.

Allrecipes -Submitted by Beverley Eagle-Edited by Meryl