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
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. 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.
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