Chocolate Cream Liqueur Recipe
- 2 c. light cream
- 1 (14 ounce.) can sweetened condensed lowfat milk
- 2 teaspoon instant coffee
- 1 beaten egg yolk
- 1 c. Irish whiskey
- 1/3 c. rum
- 2 tbsp. chocolate syrup
- 1 tbsp. vanilla
- In a saucepan combine cream lowfat milk and coffee.
- Cook and stir over medium heat till coffee is dissolved.
- Gradually stir about half the lowfat milk mix into beaten egg yolk; return to saucepan.
- Bring mix to a boil.
- Cook and stir for 2 min.
- Remove from heat.
- Add in whiskey, rum, chocolate syrup and vanilla.
- Stir till well combined.
- Let cold to room temperature.
- Transfer to a container with a tight fitting lid.
- Refrigerateat least 4 hrs before serving.
- Store in the refrigerator for up to 2 months.
light cream, condensed lowfat milk, instant coffee, egg yolk, irish whiskey, rum, chocolate syrup, vanilla
Taken from cookeatshare.com/recipes/chocolate-cream-liqueur-30469 (may not work)