Chocolate Cream Liqueur
 
1 Tbsp  instant espresso or coffee powder
1 oz.  cocoa powder
8 oz.  milk
8 oz.  heavy cream
14 oz.  can condensed milk
1   egg yolk
8 oz.  whisky
2-1/2 oz.  light rum
1 Tbsp  vanilla extract
1 Tbsp  coconut extract
 
in a large heavy-bottomed saucepan, combine espresso and cocoa powders. 
gradually stir in milk until powders are dissolved. stir in cream and 
condensed milk and bring to boil. in a bowl, lightly beat the egg yolk. 
pour about 8 oz of the hot cream mixture over the egg yolk, beating well, 
then stir cream and egg mixture back into the pan. cook 2 to 3 minutes 
longer until mixture thickens and coats the back of a spoon. remove from 
heat. stir in whisky, rum, vanilla and coconut extracts. strain into a 
bowl and cool to room temperature, stirring occasionally. refrigerate 2 to 
3 hours until well chilled. transfer to a bottle or jar with a tight 
fitting lid and store in the refrigerator. shake before serving. 
 
 
-- 
(ID: 12405) Mirror: rec.food.recipes: Sun, Jun 1, 2003


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