Compared to some of the other recipes offered, this final result is a little lighter and the recipe is a little more detailed. It will let you modify some of the elements to better suit your preferences. Although there have been other iterations of this liqueur, this one is the closest to Irish cream shop brands. Also, it is the most adaptable. Hershey’s® chocolate syrup is not a component of store brands’ recipes. If this recipe is followed exactly, it should have a better consistency and taste a little more in line with the renowned Irish brand “B.” Decide for yourself.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 30 |
| Yield: | 4 -1/2 cups |
Ingredients
- 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
Instructions
- 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
- 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
- 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
- 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.
Reviews
I made this for a dinner party with 2 other homemade liqueurs. This is the only one I don’t have left overs of and the others were good too. People put it on ice cream, angel food cake, in hot cocoa, coffee, and drank it straight. I never have sweetened condensed milk or chocolate syrup on hand so I appreciated that I could make this entire recipe without buying special ingredients. Only change, I didn’t have Irish whiskey so I used Kentucky whiskey. I will make this again. I did not put the coconut in, by the way.