Wolf's Light Irish Cream

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.