6 eggs
1 (13 oz.) can evaporated milk
1 (14 oz.) can condensed milk
1 tbsp. instant coffee
1 tsp. vanilla extract
1 1/2 c. whiskey or good rye

Blend all ingredients together in a blender. If preferred, can add 2 tablespoons of chocolate syrup or 1 tablespoon of Cafe Irish cream instant coffee to be substituted for the regular instant coffee. Store in refrigerator. Keeps for 1 week. May separate but still tastes fine. Makes 2 Vermouth bottles.