Scottish Cream (As Opposed To Irish Cream) - cooking recipe

Ingredients

1 cup light cream (don't use heavy or whipping cream)
1 (14 ounce) can sweetened condensed milk
1 2/3 cups single malt Scotch whisky
1 teaspoon instant coffee
2 tablespoons chocolate syrup (we use Hershey's)
1 teaspoon vanilla extract
1 teaspoon almond extract

Preparation

Dump all the ingredients in a blender and whizz on high for 30 seconds.
Bottle in a tightly sealed container and keep in the fridge.
Be sure the shake the bottle well before serving.
This will keep for up to two months in the fridge.
Note: Don't use heavy cream, it tends to separate.
If you can't find light cream, use half and half, or whole milk.