Chocolate Cream Liqueur Recipe

1. 1

   In a saucepan combine cream lowfat milk and coffee.

2. 2

   Cook and stir over medium heat till coffee is dissolved.

3. 3

   Gradually stir about half the lowfat milk mix into beaten egg yolk; return to saucepan.

4. 4

   Bring mix to a boil.

5. 5

   Cook and stir for 2 min.

6. 6

   Remove from heat.

7. 7

   Add in whiskey, rum, chocolate syrup and vanilla.

8. 8

   Stir till well combined.

9. 9

   Let cold to room temperature.

10. 10

    Transfer to a container with a tight fitting lid.

11. 11

    Refrigerateat least 4 hrs before serving.

12. 12

    Store in the refrigerator for up to 2 months.

* Per serving · 4 servings · Values may vary.

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