Servings: 15 to 20

1⅔ cup Scotch (a Speyside like Glenlivet generally works best) 1⅔ cup Scotch (a Speyside like Glenlivet generally works best)
1 cup Half & Half or heavy cream 1 cup Half & Half or heavy cream
14oz can sweetened condensed milk 14oz can sweetened condensed milk
2 Tbsp Chocolate Syrup 2 Tbsp Chocolate Syrup
½ tsp instant coffee granules (or ½ cup coffee, see Notes) ½ tsp instant coffee granules (or ½ cup coffee, see Notes)
1 tsp almond extract 1 tsp almond extract

Add the Scotch and sweetened condensed milk to a blender and blend on a medium low speed until well mixed (at least 15 to 20 seconds). This step helps emulsify the liquor into the mix so that it doesn't separate out while sitting.
To the blender, add the chocolate syrup, coffee, almond extract, and cream. Blend again until well mixed. Be careful to not blend too long or too fast so you avoid turning your cream into whipped cream.
Store in an airtight glass container in the refrigerator for up to two months. Shake periodically to keep the ingredients mixed.

You can use other liquors if you like. For example, using something like Jameson Irish Whiskey will get you an Irish cream. Using a bourbon will get you a bourbon cream.  You can use other liquors if you like. For example, using something like Jameson Irish Whiskey will get you an Irish cream. Using a bourbon will get you a bourbon cream.
If you use brewed coffee instead of the granules, the mixture will be a bit thinner.  If you use brewed coffee instead of the granules, the mixture will be a bit thinner.
If you cut back on the Scotch, you might also want to cut back on the chocolate. They seem to be somewhat balanced in experiments I've tried.  If you cut back on the Scotch, you might also want to cut back on the chocolate. They seem to be somewhat balanced in experiments I've tried.