Irish Crème Liqueur in Chocolate Cups

Recipe from

Southern Living


1 cup half-and-half
1 cup milk
1 (14-ounce) can sweetened condensed milk
2 teaspoons instant coffee granules
1 egg yolk
1 cup Irish Whiskey
1/3 cup rum
2 tablespoons chocolate syrup
1 tablespoon vanilla extract


Combine first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, until coffee dissolves.

Beat egg yolk until thick. Gradually stir about one-fourth of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes. Remove from heat, and stir in whiskey and next 3 ingredients. Cool.

Pour into a bottle or jar; cover tightly with lid, and chill at least 8 hours. Store in refrigerator up to 2 months, if desired. Shake well, and serve in Petite Chocolate Cups.