Chocolate Creme Liqueur
	
	2 cups            heavy cream
	1 (14-ounce)      can sweetened condensed milk
	1 cup             whiskey
	1/4 cup           unsweetened cocoa powder (preferably Dutch process)
	1 1/2 tablespoons vanilla extract
	1 tablespoon      instant espresso powder
	1 tablespoon      coconut extract
	
	
	In a food processor, combine all ingredients and process until well
	blended and smooth.
	
	Serve immediately over ice, or place in glass container, cover tightly,
	and store in refrigerator up to 3 weeks.  Stir before serving.

	
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