Search thousands of recipes reviewed by home cooks like you.

Wolf's Light Irish Cream

Wolf's Light Irish Cream

  • Prep

  • Cook

  • Ready In

Bruce "Werewolf" McLaren

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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.
  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.
  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

malikile
2
11/30/2013

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.