2 c. light cream
1 (14 oz.) sweetened condensed milk
2 tsp. instant coffee crystals
1 egg yolk, beaten
1 c. Irish whiskey
1/3 c. rum
2 tbsp. chocolate syrup
1 tbsp. vanilla

Combine cream, condensed milk and instant coffee. Cook and stir over medium heat until coffee crystals dissolve. Gradually stir about 1/2 of hot mixture into beaten egg yolk. Return all to saucepan. Bring to a boil. Cook and stir over medium heat 2 minutes. Remove from heat. Add rest of ingredients. Cool at room temperature. Transfer to container with tight fitting lid. Chill and shake well before serving.