1 14-ounce can sweetened condensed milk

1 Cup Whiskey

1 T. Chocolate Syrup

1 T. Vanilla Extract

1 T. Instant Coffee

1 C. Whipping Cream

1 T. Coco Lopez

Combine first five ingredients in a blender for about one minute. Add cream and Coco Lopez and blend for ten seconds. Transfer to a pitcher and refrigerate until cold (Keeps for up to two weeks in refrigerator). Serve in wine glasses filled with ice cubes, add to coffee, or pour over ice cream.