Wolf's Light Irish Cream

4.5
(2)

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.

1
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
30
Yield:
4 -1/2 cups

Ingredients

Chocolate syrup:

  • 2 ½ teaspoons white sugar

  • 2 ½ teaspoons water

  • 1 ½ teaspoons unsweetened cocoa powder

  • 1 tiny pinch salt

  • ¼ teaspoon vanilla extract

  • ¾ cup confectioners' sugar

  • 1 cup nonfat dry milk powder

  • 2 teaspoons nonfat dry milk powder

  • ½ cup water

  • 1 tablespoon cream of coconut (such as Coco Lopez®)

  • 1 ⅔ cups Irish whiskey (such as Jameson®)

  • 1 cup half-and-half

  • 1 teaspoon instant coffee (such as Folgers®)

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

Directions

  1. 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. 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. 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

Cook's Notes:

Original recipe for chocolate syrup:
n1 cup white sugar
n1 cup water
n1/2 cup cocoa powder
n1 pinch salt
n1 teaspoon vanilla extract
nCombine 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.

Nutrition Facts (per serving)

74 Calories
1g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 74
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 4%
Cholesterol 4mg 1%
Sodium 33mg 1%
Total Carbohydrate 6g 2%
Total Sugars 6g
Protein 2g
Vitamin C 0mg 2%
Calcium 61mg 5%
Potassium 88mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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