Ingredients

• 2.5 teaspoons white sugar
• 2.5 teaspoons water
• 1.5 teaspoons unsweetened cocoa powder
• 1 tiny pinch salt
• 0.25 teaspoons vanilla extract
• 0.75 cups confectioners' sugar
• 1 cup nonfat dry milk powder
• 2 teaspoons nonfat dry milk powder
• 0.5 cups water
• 1 tablespoon cream of coconut , such as Coco Lopez®
• 1.67 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

Instructions

1. 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. 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. 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

Nutrition per serving