Coconut Milk Irish Cream Recipes
GRANDMA Z'S BAILEYS® IRISH CREAM
My husband's Grandma Z made this every year at Christmas for as long as I can remember. Now, we make it every year and make a delicious toast to her. Serve over ice. Cheers, Grandma Z!
Provided by Tracie Schanen
Categories Drinks Recipes Liqueur Recipes
Time P2DT10m
Yield 8
Number Of Ingredients 7
Steps:
- Blend condensed milk, heavy cream, whiskey, eggs, chocolate syrup, vanilla extract, and coconut extract together in a blender on medium-high for 2 minutes.
- Pour mixture into a dark glass bottle and refrigerate for 2 days to allow flavors to blend.
Nutrition Facts : Calories 416.4 calories, Carbohydrate 30.4 g, Cholesterol 139.2 mg, Fat 22.5 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 13.5 g, Sodium 104.8 mg, Sugar 28.6 g
O'MALIN'S IRISH CREAM
Once you try this, you'll wonder why in the world you've been paying all that money at the liquor store for a mediocre Irish Cream when you can have world-class quality here for a fraction of the cost AND from a real Irishman.
Provided by slap yo momma
Categories World Cuisine Recipes European UK and Ireland Irish
Time P14DT10m
Yield 50
Number Of Ingredients 8
Steps:
- Combine eggs, sweetened condensed milk, evaporated milk, whiskey, vanilla extract, coconut extract, instant coffee granules, and chocolate syrup in a bowl; stir just enough to break the egg yolks into the mixture.
- Pour the contents of the bowl into a blender; blend on High for 3 minutes.
- Pour the blended mixture into a glass container with a tight-fitting lid. Refrigerate at least 2 weeks before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 5.2 g, Cholesterol 15.8 mg, Fat 1.5 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 21.7 mg, Sugar 5.2 g
HOMEMADE IRISH CREAM RECIPE
This homemade Irish Cream recipe is much simpler than other recipes. And the result is an Irish Cream with perfect flavor and texture!
Provided by Sarah Ozimek
Categories Beverage
Time 40m
Number Of Ingredients 6
Steps:
- To begin making this Irish cream recipe, mix the cream with the coffee grounds, cocoa powder, and vanilla, and place into a large wide-bottomed saucepan. Heat the cream over medium heat until it begins to steam (but before it begins to simmer). Reduce the heat as necessary to hold the cream at this temperature for 20 minutes, stirring often. (The color of the cream will darken as it infuses with the coffee and chocolate.)
- After 20 minutes of steeping, remove the cream from the heat. Strain the cream through a fine-mesh strainer lined with a few layers of cheesecloth, to catch all the coffee grounds.
- Stir the honey into your strained cream. Then stir in the Irish whiskey.
- Stir the Irish Cream occasionally as it cools, uncovered, on the counter. Once cool, transfer it to a sealed container. Store in the refrigerator until ready to use.
- Homemade Irish Cream Liqueur should be used within 2 months. If you won't use it within that time, I'd recommend freezing it to make some tasty Irish Cream ice cream. It will last a bit longer that way!
Nutrition Facts : ServingSize 4 ounces, Calories 138 kcal, Sugar 7 g, Sodium 9 mg, Carbohydrate 8 g, Fiber 1 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 33 mg, UnsaturatedFat 4 g
COCONUT MILK IRISH CREAM RECIPE
Delicious dairy-free Irish cream recipe made with coconut milk, honey, and cocoa powder is a wonderful holiday treat!
Provided by Katie Wells
Categories Drinks
Time 1h
Number Of Ingredients 8
Steps:
- In a small sauce pan, bring 1 can coconut milk to a boil. Watch closely as it can boil over quickly.
- Add honey and cocoa powder and reduce to a simmer.
- Simmer, uncovered for about 30 mins or until liquid is reduced by about half.
- Remove from heat and allow to cool.
- Combine cooled condensed coconut milk and all remaining ingredients in a blender and blend until smooth. You can also use an immersion blender.
- Store in a tightly sealed container in the refrigerator for up to 1 month.
- It may separate slightly so gently stir or shake to reincorporate before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 321 kcal, Carbohydrate 14.1 g, Protein 4.1 g, Fat 20.1 g, SaturatedFat 16.8 g, Cholesterol 65 mg, Sodium 37 mg, Fiber 1.9 g, Sugar 12.1 g
More about "coconut milk irish cream recipes"
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From simpleseasonal.com
4.6/5 (17)Category BeveragesCuisine AmericanTotal Time 5 mins
- Choose your “milk.” This will depend on your dietary needs and preferences. This can easily be made dairy-free, or even vegan. In my photos I used 1/2 C of half & half and 1/2 cup of 1% milk. I like the creaminess of half & half, but I wanted to cut the fat.
- In a jar with a lid, combine your cocoa powder, almond extract, and vanilla extract. It’s really important that you use organic cocoa powder (even though it’s a bit pricy), as conventional cocoa powder is produced with chemicals. Also, read your labels when purchasing your almond and vanilla extract, being sure it’s the real stuff and not “imitation.”
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Servings 3.75Total Time 5 minsEstimated Reading Time 4 mins
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From ohsheglows.com
4.8/5 (23)Category Vegan, WhiskeyServings 3.5-4Total Time 20 mins
- In a medium or large pot, add the cans of coconut milk and whisk. Now whisk in the sugar. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
- Remove from heat and stir in the espresso or coffee. Don’t have a coffee maker? Just buy a cup from the coffee shop and use that. Add in espresso/coffee to taste.
- Add a pinch of salt and finally the Jameson, to taste. I added about 3/4 + 2 tbsp of whiskey and it was strong, but so is the original! Make it as strong or weak as you prefer.
- Store in sealed jars and serve over ice, with coffee or tea, or in baked goods. The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using. I’m not positive how long this keeps in the fridge, but it’s been good in our fridge for a couple days now and I expect it to last 4-5 days. Well, not technically…!
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From wholebodyliving.com
4.2/5 (8)Calories 190 per servingCategory Creamer, Drinks, Holiday
- 1 can full-fat coconut milk, warmed ½ cup BochaSweet or other sugar substitutes 1 Tablespoon cacao powder 1 teaspoon espresso powder or instant coffee 1 teaspoon vanilla extract ¼ teaspoon almond extract 1 cup unsweetened almond milk 1 1/2 cup Irish Whiskey or water
- Blend with immersion blender or whisk until completely combined. Add 1 ½ cups Irish Whiskey (or water to make this non-alcoholic)
VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN
From ilovevegan.com
5/5 (2)Category DrinksServings 3Estimated Reading Time 4 mins
- Pour into sterilized bottles and seal. Allow the flavours time to marry for at least 4 hours (preferably overnight) to enjoy it's fullest taste.
VEGAN IRISH CREAM - KEEPING THE PEAS
From keepingthepeas.com
5/5 (6)Total Time 10 minsCategory DrinksCalories 343 per serving
- Over medium heat, add the coconut milk, and coconut cream to a saucepan. Whisk together until combined.
- Remove from heat. Pour the sweetened coconut milk into a blender. Add in the whiskey, coffee, and vanilla extract. Cover with lid. Be sure that the mixture isn't completely full to the top of the blender. If your blender is too full, the warm liquid will expand, and you'll have a big mess!
- Blend until smooth. Allow the mixture to cool completely. Then serve over ice, or in you favorite beverage!
EASY HOMEMADE IRISH COFFEE CREAMER (NON-DAIRY) - SAVORING ...
From savoringtoday.com
Ratings 9Total Time 20 minsCategory BeveragesCalories 38 per serving
- Place all the coconut milk and cream, 3/4 cup coconut palm sugar, 2 vanilla beans, 2 tablespoons honey, 2 tablespoons instant espresso, and 1 tablespoon cocoa into a saucepan. Bring to a strong simmer and reduce for 10-12 minutes, stirring regularly. A skin or film may form on the top as it simmers, which is okay.
- Remove from heat and stir in 1/2 teaspoon almond extract, 1 drop peppermint oil, and a pinch of sea salt. *At this point, you can add the whiskey or leave it out to add to individual cups when serving Irish coffee.
- Strain through a fine-mesh strainer and store in a quart mason jar. (A pour lid comes in handy for serving from a mason jar.)
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Category Cocktails, Vegetarian
- In a blender combine sweetened condensed milk, whiskey, chocolate syrup, vanilla and coffee for one minute. After the mixture is smooth, add cream and cream of coconut and pulse until combined
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From kitchentreaty.com
Estimated Reading Time 3 minsTotal Time 10 mins
- Spoon the white, solid layer off of the top of the can of coconut milk and place it in the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl so you can use a hand mixer. Beat at medium speed until it forms stiff peaks, 2-3 minutes. Add syrup, vanilla, and pinch salt.
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HOMEMADE IRISH CREAM LIQUEUR • THE BOJON GOURMET
From bojongourmet.com
5/5 (2)Total Time 50 minsCategory DrinksCalories 165 per serving
- Combine the milk, sugar and vanilla bean in a large, heavy-bottomed saucepan. The more surface area, the faster the milk will reduce, so use a large saucepan or even a soup pot if you like. The heavier the pot, the less likely the milk is to scorch. Bring the milk to a simmer over medium heat, stirring very frequently, scraping the bottom and sides of the pot to prevent the milk from burning. When the milk has reached a simmer, reduce the heat to low and continue to cook, stirring frequently, until the mixture has reduced to between 2 1/4 and 2 1/2 cups. You can speed the process up to about half an hour by keeping the heat at medium and stirring constantly, or you can reduce the heat to very low and give it a stir every few minutes, which will make the process take a couple of hours.
- When the milk has reduced (pour it into a heatproof measuring pitcher to check), stir in the cream, almonds, nibs, coffee beans and salt. Continue to heat the mixture until steaming, stirring occasionally, then remove from the heat, cover, and steep for 10 minutes.
- Strain the milk mixture through a fine mesh strainer and let cool slightly for 5-10 minutes, stirring occasionally to release the heat (this prevents the whiskey from curdling the mixture when you add it). Optionally whiz the mixture with an immersion blender (this helps prevent the fat from the dairy from clumping up in the fridge). When the mixture has cooled slightly, stir in the whiskey.
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From healthyslowcooking.com
5/5 (1)Estimated Reading Time 3 minsServings 4Calories 747 per serving
- Add the soaked and drained cashews to a blender with the 3 cups of water and blend for 3 to 5 minutes until smooth.
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HOMEMADE IRISH CREAM - JESSICA GAVIN
From jessicagavin.com
4.9/5 (8)Total Time 15 minsCategory DrinkCalories 150 per serving
- Blender method: Add sweetened condensed milk, heavy whipping cream, chocolate syrup, and vanilla extract to a blender. Mix on low speed until just combined, about 20 to 30 seconds. You do not want the cream to thicken. Gradually add the whiskey with the mixer running on low until just combined, about 20 seconds.
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4.2/5 (4)Estimated Reading Time 4 minsServings 16Total Time 5 mins
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