Dissolve instant coffee in the whiskey. I heat the whiskey to low in a saucepan to help dissolve the coffee. Cool the whiskey. Beat the eggs, milk, vanilla, almond extract and chocolate syrup together. Add the cooled whiskey and coffee mixture. Now add the whipping cream and blend. Don't overwhip or you will have butter on top.

Refrigerate. Now mix this with my friends' Kahlua!