In a blender, combine the brandy, whipping cream, milk, 3 large eggs, chocolate syrup, and vanilla extract.

Blend on low speed for about 30 seconds, just until the ingredients are combined.

Increase the blender speed to medium-high and blend for an additional 30-45 seconds until the mixture is smooth and well-mixed.

Taste the mixture and adjust the sweetness if needed. You can add more chocolate syrup if you prefer a sweeter taste.

Once satisfied with the flavor, pour the homemade Irish cream into a clean, airtight container.

Refrigerate the Irish cream for at least 2 hours or overnight to allow the flavors to meld and the mixture to chill.

Shake or stir the Irish cream before serving, as it may separate over time in the refrigerator.

Serve the homemade Irish cream over ice or use it as a delightful addition to coffee, hot chocolate, or cocktails.

Remember to consume responsibly, and keep in mind that this recipe contains raw eggs. If you have concerns about consuming raw eggs, consider using pasteurized eggs or an egg substitute. Enjoy your modified homemade Irish cream!