Ingredients
Chocolate syrup:
2 1/2 teaspoons white sugar
2 1/2 teaspoons water
1 1/2 teaspoons unsweetened cocoa powder
1 tiny pinch salt
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
1 cup nonfat dry milk powder
2 teaspoons nonfat dry milk powder
1/2 cup water
1 tablespoon cream of coconut (such as Coco Lopez®) (optional)
1 2/3 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
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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.
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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.
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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.
Source: AllRecipes
