1 1/2 cups of rye
1 cup of cream
1 can of sweetened condensed milk
1 tsp. of instant coffee
2 tsp. of chocolate syrup
2 eggs (optional)
Blend rye and eggs well.
Add rest of ingredients and mix well.
Pour into a bottle and store in the fridge.
Use before the expiry date on your cream.
If you put eggs into your Irish cream, I would use within 3 days to be safe.
Serve in coffee or on ice.