Chocolate-Cream Liqueur
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 32. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups light cream
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 2 teaspoons instant coffee crystals
- 1 beaten egg yolk
- 1 cup Irish whiskey
- 1/3 cup rum
- 2 tablespoons chocolate-flavored syrup
- 1 tablespoon vanilla
Instructions
- In a large heavy saucepan combine light cream, sweetened condensed milk, and instant coffee crystals. Cook and stir over medium heat till coffee crystals dissolve.
- Gradually stir about half of the hot milk mixture into the beaten egg yolk; return all to the saucepan. Bring mixture to a boil. Cook and stir over medium heat for 2 minutes. Remove saucepan from heat.
- Add Irish whiskey, rum, chocolate syrup, and vanilla to mixture in saucepan. Stir till well combined. Let mixture cool at room temperature.
- Transfer mixture to a container with a tight-fitting lid. Chill at least 4 hours before serving. Shake well before serving. Store in the refrigerator for up to 2 months.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "White Christmas Martini made from vanilla vodka, white chocolate liqueur and half and half and Cherry Almond Cocktail made with cherry brandy amaretto and half and half with a chocolate dipped maraschino cherry on top in a glass with dipped strawberries" by Berries.com; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/126560659@N06/15878020105. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.