8 ounces (1/2 pint) half & half
3 Tablespoons chocolate syrup
1 1/2 capfuls coconut extract (NOT coconut milk)
1 can sweetened condensed milk (NOT evaporated milk)
4 to 8 ounces of whiskey (depending on how strong you want it)
Place all ingredients in a blender adding the whiskey last. Blend until fully mixed and creamy. Keep refrigerated and consume within 1 week.
Serve over ice or in coffee or hot chocolate. I like to use it in cooking to flavor cakes, muffins, cookies.