Sheridan homemade Liqueur

First prepare the creamy part:

1. Pour the milk into the container.
2. Melt the chocolate in a water bath, wait until it cools down, pour it into a bowl with milk, stir.
3. In a separate bowl, whisk the eggs into a thick foam, add them to the milk-chocolate mixture.
4. Also pour cream and honey into the milk mixture, pour vanilla sugar in the same place.
5. We pour whiskey into the rest of the ingredients.
6. Beat the contents of the bowl with a mixer until smooth. The mass should become quite thick.
7. Pour the creamy liqueur into a bottle and put it in a cool place for 3 weeks.

We will prepare the coffee part like this:

1. To start, prepare caramel: heat a saucepan with a thick bottom over medium heat for five seconds, then pour sugar into it. Warm it until it starts to melt. When some of the sugar has melted, stir it. The sugar should turn into a dark amber liquid. Pour the caramel on baking paper, wait until it cools and hardens. To prepare the coffee part of the liqueur, we will need only 20 grams of the resulting caramel, which needs to be crushed.
2. Put a large saucepan with a thick bottom on the fire, pour water into it, pour sugar and crushed caramel.
3. Heat the contents of the pan until the sugar dissolves and the mass becomes homogeneous.
4. Wait until the sugar mass cools down a little, add coffee to it, mix.
5. Mix rum with vanilla and whisk.
6. Combine coffee and sugar mass and rum. Mix well, pour into a bottle and also put away in a cool place for 3 weeks.

When Sheridan liqueur is ready, pour it into glasses in layers. It's very tasty!