Mocha Creme Liqueur - cooking recipe

Ingredients

1 (14 oz.) condensed milk
2 c. light cream or milk
1 tsp. instant coffee crystals
1 beaten egg yolk
1 c. whiskey
1/2 c. Kahlua
3 tsp. chocolate syrup

Preparation

In saucepan combine sweetened condensed milk, light cream and instant coffee.
Cook and stir over medium heat until coffee crystals are dissolved.
Gradually stir about half of the hot mixture into the egg yolk.
Return all of it to saucepan.
Bring to a boil.
Cook and stir the mixture over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove the saucepan from the heat.
Stir in whiskey, Kahlua and chocolate.
Cool mixture.
Bottle and store in refrigerator.
Makes about 5 1/4 cups.
Keeps up to 2 months.