1 (14 oz.) can sweetened condensed milk
2 c. light cream or whole milk
1 tbsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/2 c. Kaluah or coffee liqueur
3 tbsp. chocolate syrup

In heavy 2 quart saucepan combine sweetened condensed milk, cream and coffee. Cook and stir over medium heat until coffee is dissolved. Gradually stir about half the hot mixture into egg yolk; return all to saucepan. Bring to boiling. Cook and stir until thickened and bubbly, then 2 minutes more. Remove from heat and stir in whiskey and liqueur with chocolate syrup. Cool. Pour into decanter and refrigerate.

Will keep stored in refrigerate up to 2 months.