Wolf'S Light Irish Cream - cooking recipe

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(R)) (optional)
1 2/3 cups Irish whiskey (such as Jameson(R))
1 cup half-and-half
1 teaspoon instant coffee (such as Folgers(R))
1 teaspoon vanilla extract
1 teaspoon almond extract

Preparation

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.