Happy St. Patrick’s Day! Ok, happy St. Patty’s plus three weeks, but who’s counting? I made this for brunch that Sunday of the Southie parade. I wanted something cheaper (!), less processed and just overall healthier than traditional Bailey’s Irish Cream. Purchasing alcohol in Beacon Hill is effing pricey. Excluding the small amount of bourbon used, this was about $5ish to make after buying coconut milk and using pantry staples. Plus, it’s about 90 calories per 1.5 oz shot compared to Bailey’s 150 calories. Winning! That’s basically a two-for-one deal.* A little thinner consistency when mixed with coffee, but this Homemade Irish Cream has great flavor, still a kick and a take on your traditional Irish cream. Cheers!
* Note: I’m not encouraging to get over-served on a thirsty Thursday, but more to be cognizant of your indulgences.
Ingredients (makes 4 c or ~22 servings; serving 1.5 oz).
- 1 can (15 oz.) coconut milk — full fat
- 1 can (15 oz.) light coconut milk
- 1/3 c brown sugar, unpacked
- 1 c whiskey or bourbon of choice ** (if you want “true” Irish Cream, use whiskey)
- 3/4 c very strong coffee
- 1/4 t vanilla
- Pinch of salt
- Extra agave to taste (or any sweetener)
- In a saucepan, whisk together coconut milk and sugar and bring to a boil, stirring constantly to prevent burning.
- Once boiling, reduce to a simmer and continue stirring off and on for about 10 min or until mixture just begins to reduce and thicken. Remove from heat.
- Whisk in whiskey, coffee, vanilla and salt. Add agave (or another sweetener) to taste. Add more whiskey to taste depending how strong you want your Irish cream. Add by tablespoon or 1/8 c increments.
- Store in covered container in fridge. You may need to shake or stir container before serving.
- Serve as is, over ice, in coffee or however you want — cheers!
Adapted from Oh She Glows‘ “Homemade Baileys Irish Cream.”