Wolf's Light Irish Cream
Recipe information
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Cooking:
15 min.
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Servings per container:
30
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Source:

Ingredients for - Wolf's Light Irish Cream

1. White sugar - 2 ½ teaspoons
2. Water - 2 ½ teaspoons
3. Unsweetened cocoa powder - 1 ½ teaspoons
4. Salt - 1 tiny pinch
5. Vanilla extract - ¼ teaspoon
6. Confectioners' sugar - ¾ cup
7. Nonfat dry milk powder - 1 cup
8. Nonfat dry milk powder - 2 teaspoons
9. Water - ½ cup
10. Cream of coconut (such as Coco Lopez®) - 1 tablespoon
11. Irish whiskey (such as Jameson®) - 1 ⅔ cups
12. Half-and-half - 1 cup
13. Instant coffee (such as Folgers®) - 1 teaspoon
14. Vanilla extract - 1 teaspoon
15. Almond extract - 1 teaspoon

How to cook deliciously - Wolf's Light Irish Cream

1. Stage

Stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Let cool and stir in 1/4 teaspoon vanilla extract.nn

2. Stage

Whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. Simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. Set aside to cool and stir cream of coconut into milk mixture.nn

3. Stage

Combine chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. Bottle mixture and refrigerate. Liqueur will stay fresh in refrigerator at least 2 months. Shake bottle well before serving.nn