Easiest Way to Make Irish Fresh Cream

Wolf's Light Irish Cream

A smooth blend of rich irish dairy cream, chocolate and vanilla flavors, wine and irish spirits and has low alcohol strength of less than 14% by volume.

Recipe Summary 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.

Ingredients | Irish Fresh Cream

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®) (Optional)

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

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.

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.

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.

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.

Info | Irish Fresh Cream

prep: 15 mins cook: 20 mins total: 35 mins Servings: 30 Yield: 4 -1/2 cups

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