Wolf's Light Irish Cream
This end product is a little lighter, and the recipe is a little more in-depth then some of the other recipes available. It will allow you to tailor some of the ingredients more to your taste. There have been many variations of this liqueur, but this one is the most accurate to store brands of Irish cream. It is also the most flexible. Store brands do not use Hershey's® chocolate syrup in their recipe. This one should have a better consistency and taste a little more proper to the famous brand 'B' from Ireland if followed directly. You be the judge.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Original recipe for chocolate syrup:
1 cup white sugar
1 cup water
1/2 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
Combine white sugar, water, cocoa powder, and salt in a saucepan, bring to a boil, and boil for 1 minute. Let cool and stir vanilla extract into mixture. Use 2 tablespoons of syrup for recipe.
Add the cream of coconut after the dry milk mixture has cooled if you so choose. It is not part of the original recipe but does add a nice touch of flavor.
