Mocha Creme Liqueur

1. 1

   In saucepan combine sweetened condensed milk, light cream and instant coffee.

2. 2

   Cook and stir over medium heat until coffee crystals are dissolved.

3. 3

   Gradually stir about half of the hot mixture into the egg yolk.

4. 4

   Return all of it to saucepan.

5. 5

   Bring to a boil.

6. 6

   Cook and stir the mixture over medium heat until thickened and bubbly.

7. 7

   Cook and stir for 2 minutes more.

8. 8

   Remove the saucepan from the heat.

9. 9

   Stir in whiskey, Kahlua and chocolate.

10. 10

    Cool mixture.

11. 11

    Bottle and store in refrigerator.

12. 12

    Keeps up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.