Scotch Cream, which I make myself every winter. It's sort of like Bailey's, but better. Here's the recipe:

Aunt May's Scotch Cream

6 eggs*
2 14oz cans Eagle condensed milk
1 5.5oz can Hershey's chocolate syrup
2 cups Scotch whisky (not too peaty)
1 pint whipping cream
Vanilla / almond extract to taste

Beat eggs, then mix in other ingredients. Makes ½ gallon.

*If concerned about raw eggs, drop them into boiling water for 1 minute.