Irish Crème Liqueur In Chocolate Cups

• 1 cup half-and-half
• 1 cup milk
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons instant coffee granules
• 1 egg yolk
• 1 cup Irish Whiskey
• 1/3 cup rum
• 2 tablespoons chocolate syrup
• 1 tablespoon vanilla extract

1. Combine first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, until coffee dissolves.
2. Beat egg yolk until thick. Gradually stir about one-fourth of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in whiskey and next 3 ingredients. Cool.
3. Pour into a bottle or jar; cover tightly with lid, and chill at least 8 hours. Store in refrigerator up to 2 months, if desired. Shake well, and serve in Petite Chocolate Cups.

milk, condensed milk, coffee granules, egg yolk, irish whiskey, rum, chocolate syrup, vanilla

Taken from www.myrecipes.com/recipe/irish-crme-liqueur-chocolate-cups (may not work)