Instructions: In a large heavy-bottomed saucepan, combine espresso and cocoa powders.

Gradually stir in milk until powders are dissolved. Stir in cream and condensed milk and bring to boil. In a bowl, lightly beat the egg yolk.

Pour about 8 oz of the hot cream mixture over the egg yolk, beating well, then stir cream and egg mixture back into the pan. Cook 2 to 3 minutes longer until mixture thickens and coats the back of a spoon. Remove from heat. Stir in whisky, rum, vanilla and coconut extracts. Strain into a bowl and cool to room temperature, stirring occasionally. Refrigerate 2 to 3 hours until well chilled. Transfer to a bottle or jar with a tight fitting lid and store in the refrigerator. Shake before serving.

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