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

1. In a saucepan combine cream lowfat milk and coffee.
2. Cook and stir over medium heat till coffee is dissolved.
3. Gradually stir about half the lowfat milk mix into beaten egg yolk; return to saucepan.
4. Bring mix to a boil.
5. Cook and stir for 2 min.
6. Remove from heat.
7. Add in whiskey, rum, chocolate syrup and vanilla.
8. Stir till well combined.
9. Let cold to room temperature.
10. Transfer to a container with a tight fitting lid.
11. Refrigerateat least 4 hrs before serving.
12. 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)