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Wolf's Light Irish Cream
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Indulge in homemade Irish cream with whiskey, half-and-half, and hints of coffee, chocolate, and vanilla.
Ingredients:
2.5 teaspoons white sugar
2.5 teaspoons water
1.5 teaspoons unsweetened cocoa powder
1tiny pinchsalt
0.25 teaspoonvanilla extract
0.75 cupconfectioners' sugar
1cupnonfat dry milk powder
2teaspoons nonfat dry milk powder
1tablespooncream of coconut (such as Coco Lopez®)
1.6666667461395 cups Irish whiskey (such as Jameson®)
1cuphalf-and-half
1teaspooninstant coffee (such as Folgers®)
1teaspoonvanilla extract
1teaspoonalmond extract
Instructions:
Combine sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan. Bring to a boil while stirring to dissolve the sugar and salt. Allow to cool slightly, then mix in 1/4 teaspoon vanilla extract.
In a small saucepan, whisk together confectioners' sugar, both amounts of dry milk powder, and 1/2 cup of water. Bring to a boil, then reduce heat to low and simmer, stirring often, until smooth and thick, for 15 to 20 minutes. Remove from heat and let cool before stirring in cream of coconut.
In a blender, blend chocolate syrup, milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract on high for 30 seconds. Refrigerate the mixture in a bottle. Make sure to shake well before serving. Will keep fresh in the fridge for up to 2 months.