1 3/4 c. Irish whiskey
1 (14 oz.) can evaporated milk
1 pt. whipping cream
4 eggs
2 tbsp. chocolate syrup
1 tsp. vanilla
1 tsp. almond extract
2 tsp. instant coffee

Whip eggs and add cream, evaporated milk, chocolate syrup and instant coffee. Cook over low heat for 10 minutes (do not allow to boil). Remove from heat and add whiskey, vanilla and almond extract. Refrigerate. Will keep 2 weeks.