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Irish Crème Liqueur in Chocolate Cups

Yield Makes 4 1/2 cups


  • 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
  • Petite Chocolate Cups

How to Make It

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

  2. 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.

  3. 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.