CHOCOLATE CREAM LIQUEUR

INGREDIENTS

• 1 14-ounce can sweetened condensed milk
• 1 1/4 cup whole milk
• 3/4 cup heavy cream
• 2 teaspoons instant coffee crystals
• 1 egg yolk
• 1/2 cup cocoa
• 1 cup whiskey
• 1/3 cup rum
• 1 tablespoon vanilla

INSTRUCTIONS

1. In a large, heavy saucepan mix sweetened condensed milk, milk, cream and instant coffee crystals. Cook and stir over medium heat until the coffee crystals are dissolved.
2. In a heat-resistant bowl, beat the cocoa into the egg yolk. Gradually add the hot milk mixture to the cocoa mixture while whisking. Mix in about 2 cups of the hot milk mixure. Then mix the cocoa mixture with the remaining milk mixture in the large saucepan.
3. Bring to a boil, stirring constantly. Then cook 2 minutes more. At this point, you have decadent hot chocolate.
4. Remove from heat and let cool to lukewarm. Add the remaining ingredients and mix thoroughly.
5. Transfer to a bottle or jar and chill in the refrigerator. Shake well before serving.
6. May be stored in the refridgerator for 2 months.