Light Irish Cream Liqueur

Follow our step-by-step guide on how to make Light Irish Cream Liqueur.

1. Step 1

   Start by creating a rich chocolate syrup. In a small saucepan, combine the white sugar, 2 1/2 teaspoons of water, cocoa powder, and a tiny pinch of salt. Stir the mixture over medium heat until it comes to a gentle boil, ensuring the sugar and salt dissolve completely. Once it reaches a boil, remove it from the heat and let it cool. Stir in 1/4 teaspoon of vanilla extract for that extra flavor boost.

2. Step 2

   Next, let's prepare the creamy base. In another small saucepan, whisk together the confectioners' sugar, both amounts of nonfat dry milk powder, and 1/2 cup of water. Bring this mixture to a boil, then reduce the heat to low. Allow it to simmer for about 15 to 20 minutes, stirring often until it becomes smooth and thick. Once done, set it aside to cool and stir in the cream of coconut, which adds a delightful tropical twist.

3. Step 3

   Now, it's time to blend everything together! In a blender, combine the cooled chocolate syrup, the creamy milk mixture, Irish whiskey, half-and-half, instant coffee, 1 teaspoon of vanilla extract, and almond extract. Blend on high speed for about 30 seconds until everything is well combined and smooth. Pour the mixture into a bottle and refrigerate it. This luscious liqueur will stay fresh in the fridge for at least two months, but I doubt it will last that long! Remember to give it a good shake before serving to mix everything up nicely.