Bailey’s Irish Cream

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First off, I have reusable “ice” and it’s coloured … second … YUM-MY!!!

Original recipe adapted from Oh She Glows

Ingredients

  • 1 can light coconut milk
  • 1 can full-fat coconut milk
  • ½ cup raw brown sugar
  • ¾ cup strong espresso or coffee (I didn’t actually use this because I really don’t like coffee!)
  • ¾ cup Tullamore D.E.W. Irish Whiskey
  • Pinch of salt

Instructions

  1. In a medium pot, whisk together the cans of coconut milk.
  2. Add in sugar and whisk together.
  3. Bring to a low boil then simmer for 8 – 10 minutes, stirring frequently until it cooks downs and thickens (mine didn’t really “thicken” but I didn’t want to make condensed milk, so I did it for about 10 minutes).
  4. Remove from heat and whisk in espresso, if using.
  5. Add a pinch of salt and then whisk in the whiskey.
  6. Store in an airtight container for 4 – 5 days (if you can keep it around that long!)
  7. Drink in coffee, hot chocolate or over ice … as pictured above!
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