Tuesday, December 14, 2010

12-- Holiday Gifts of Chocolate Cream Liqueur

Chocolate Cream Liqueurs
Collect up about 9 decorative bottles with tight lids that can hold about 1/2
cup each. This stuff is potent, so don't be tempted to give more.

2 cups light cream or half-n-half
1 14-oz can sweetened condensed milk
2 tsp instant coffee crystals
1 beaten egg yolk
1 cup Irish whiskey
1/3 cup rum
2 T chocolate-flavored syrup
1 T vanilla
In a large heavy saucepan combine light cream, sweetened condensed milk, and
coffee crystals. Cook and stir over medium heat until coffee crystals dissolve.
Gradually sti about half the hot milk mixture into the beaten egg yolk, then
return the whole thing back to the saucepan. Bring mixture to a boil. Cook and
stir over medium heat for 2 minutes. Remove saucepan from heat.
Add Irish whiskey, rum, chocolate syrup, and vanilla to the mixture. Stir well
to combine. Let mixture cool to room temperature. Transfer to bottles. Chill at
least 4 hours before serving.

To serve: Shake well. 1/4 cup per serving, so each person gets their own bottle.

Lena Austin

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