Bailey'S Irish Creme(Liqueur)

• 1 (14 oz.) can sweetened condensed milk
• 2 c. all-purpose cream or light cream
• 1 Tbsp. instant coffee crystals
• 1 beaten egg yolk
• 1 c. Irish whiskey (do not use a Scotch whiskey)
• 1/2 c. coffee liqueur (coffee brandy)
• 3 Tbsp. Hershey's chocolate syrup

1. In a heavy 2-quart saucepan, combine the sweetened milk, all-purpose cream or light cream and instant coffee crystals. Cook and stir over medium heat until coffee crystals are dissolved.
2. Gradually stir about half of the mixture into the beaten egg yolk until thickened and bubbly.
3. Cook and stir for 2 minutes more.
4. Remove from heat.
5. Stir in Irish whiskey and Hershey's syrup.
6. Cool mixture.
7. Divide into 3 decorative containers with tight fitting lids.
8. Store in fridge (keeps for 2 months in fridge).
9. Serve on the rocks, in coffee or over ice cream.

condensed milk, allpurpose cream, instant coffee crystals, egg yolk, irish whiskey, coffee, chocolate syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354805 (may not work)