Ingredients

• 2 c. light cream
• 1 (14 oz.) can sweetened condensed milk
• 2 tsp. instant coffee
• 1 beaten egg yolk
• 1 c. Irish whiskey
• 1/3 c. rum
• 2 tbsp. chocolate syrup
• 1 tbsp. vanilla

Preparation

• In a saucepan combine cream milk and coffee.
• Cook and stir over medium heat until coffee is dissolved.
• Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan.
• Bring mixture to a boil, cook and stir for 2 minutes, remove from heat.
• Add whiskey, rum, chocolate syrup and vanilla and stir until well combined.
• Let cool to room temperature.
• Transfer to a container with a tight fitting lid. Chill at least 4 hours before serving.
• Store in the refrigerator for up to 2 months.