Homemade Irish Cream
I'm all about getting festive. Bailey's in my coffee was one of the best parts of Christmas morning with my family, and the mark of my entrance into adulthood. The kid traditions are great, but some of the adult ones are so darn fun too! This is a great and easy recipe, you just toss everything into the blender and then taste it for quality assurance. It will last well in the fridge, probably longer than it would if you weren't sneaking it as a night cap for the 12 days of Christmas :). It's got a hint of cocoa and strong espresso, making it a perfect sub for the original.
2 cans evaporated coconut milk
1 can sweetened condensed coconut milk
3/4 cup of very strong espresso
1 cup of Jameson Irish Whiskey
1/8 cup cocoa powder
Literally throw all the ingredients into your blend and blitz to combine. I store mine in glass bottles with pop tops, but mason jars would totally work. I like to let it cool before putting it in the fridge to keep the coconut fat from separating. You may need to give it a shake before serving as well, as it separates.
Serve over ice, ice-cream, in shot glasses, in hot chocolate, in you morning coffee...you get the idea :)