Irish Cream Syrup: Difference between revisions
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Whisk it, simmer it, whisk it, let it cool, whisk it, put it in a pourable container. The cocoa is going to settle and you're going to have to mix it around, so look for a container that you can shake or at least swirl real good without coating your walls with dark chocolatey syrup. | Whisk it, simmer it, whisk it, let it cool, whisk it, put it in a pourable container. The cocoa is going to settle and you're going to have to mix it around, so look for a container that you can shake or at least swirl real good without coating your walls with dark chocolatey syrup. | ||
For Irish cream, make some strong coffee, use half coffee | For Irish cream, make some strong coffee, use half coffee and half milk (or cream), then add a splash of syrup and a splash of Irish whiskey. Great hot or cold. In the morning, I go longer on the coffee and leave out the whiskey. | ||
Caveats: | Caveats: | ||
Latest revision as of 19:04, 14 March 2021
- 1 Cup Water
- 1 Cup Granulated Sweetener (or equivalent)
- 1/4 Cup Dutch Cocoa
- 1 Tablespoon Vanilla
- 1 Teaspoon Almond Extract
- 1 Teaspoon Cinnamon
Whisk it, simmer it, whisk it, let it cool, whisk it, put it in a pourable container. The cocoa is going to settle and you're going to have to mix it around, so look for a container that you can shake or at least swirl real good without coating your walls with dark chocolatey syrup.
For Irish cream, make some strong coffee, use half coffee and half milk (or cream), then add a splash of syrup and a splash of Irish whiskey. Great hot or cold. In the morning, I go longer on the coffee and leave out the whiskey.
Caveats:
- Irish cream doesn't have cinnamon, but I like it.
- That's probably more cocoa than you need for flavor, but I like it.