It’s the month to celebrate all things Irish! 🙂 Every year I love to make an Irish dish to celebrate St. Patrick’s Day. This year, I decided to try making Irish cream from scratch, which is one of my favorite Irish treats. I was pleasantly surprised by how much this tastes like Baileys! My version is made with coconut milk instead of cream and I only used a little bit of maple syrup for sweetness. It isn’t quite as rich or sweet as the original Baileys, but my hubby (who is part Irish!) and I thought it was lovely. I hope you’ll give it a try and add it to your celebration on the 17th. 🙂
I filled tiny liquor bottles with the Irish cream and pasted festive little St. Patrick’s Day labels on the front. The free (and super cute!) artwork can be found at the website How to Nest for Less.
Homemade Irish Cream
1 can (approximately 14 ounces) full-fat coconut milk
1 teaspoon cocoa powder
1/2 teaspoon espresso powder
1/2 teaspoon vanilla extract
1/4 cup + 2 tablespoons Irish whiskey (or more if you’d like it a little boozier)
2 tablespoons maple syrup (or more if you’d like it a little sweeter)
In a blender, add all of the ingredients. Blend until the cocoa and espresso are dissolved and everything is combined, about 15 seconds. Chill before serving. After it is chilled, it will separate a little, so pour into glasses through a strainer to ensure an even consistency.