Chocolate-Cream Liqueur

Chocolate-Cream Liqueur

2 cups light cream
14-oz. can sweetened condensed milk
2 tsp. instant coffee
1 beaten egg yolk
1 cup Irish whiskey
1/3 cup rum
2 tbsp. chocolate-flavored syrup
1 tbsp. vanilla

In large saucepan, combine light cream, sweetened condensed milk and instant
coffee. Cook and stir over medium until coffee dissolves.

Gradually stir half of hot milk mixture into beaten egg yolk. Return all to
saucepan. Bring mixture to boil. Cook and stir over medium heat for 2
minutes. Remove from heat.

Add Irish whiskey, rum, chocolate syrup and vanilla. Stir until
well-combined. Let mixture cool. Transfer mixture to container with
tight-fitting lid. Chill 4 hours before serving. Shake well before serving.

Store in refrigerator for up to 2 months. Makes about 4� cups or enough for
9 (4-oz.) servings.