Irish cream always makes me think of the holidays. Be it Christmas or St. Patrick’s day, I want to pour a glass over ice and sip its creamy goodness while I bake and make merry. The only thing that can make Irish cream more enjoyable is making it yourself with coconut milk.
As the name suggests one of the main ingredients in Irish cream is cream. While raw milk can have a place in a healthy lifestyle, especially when used to make yogurt or butter, coconut milk is another great choice and also makes this treat dairy free.
There are many recipes out there for making your own Irish cream, but they include ingredients like sweetened condensed milk and chocolate syrup which makes the result a less than desirable drink full of pasteurized ingredients and loaded with white sugar. If you are going to make it yourself, why not make it with healthy ingredients?
Irish Cream Makeover
Traditional recipes use sweetened condensed milk to both sweeten and thicken the drink. This liqueur recipe replaces both the sweetened condensed milk and the chocolate syrup common in other recipes with a homemade, chocolate condensed coconut milk sweetened with honey. It was so tasty that I almost stopped right there and drank that instead!
If you have never tried Irish cream, you are in for a treat. I like to sip it “on the rocks” (when I’m not pregnant, of course) but you can also thin it down with coconut milk if you prefer a milder taste. If you are a coffee drinker, it also makes a wonderfully tasty creamer. Just remember not to take your coffee with you on the road if you choose to use it as a creamer!
If you prefer, heavy cream (preferably raw), can be used in place of the coconut milk. However, the mild taste of coconut adds a wonderful depth to the flavor.
Coconut Milk Irish Cream Recipe
Ingredients
- 2 13.5 oz cans coconut milk or make your own, divided
- ⅓ cup honey
- 1 TBSP cocoa powder
- 1½ cups Irish whiskey or whiskey/bourbon of your choice
- 4 eggs clean, fresh
- 2 tsp instant coffee granules
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- 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.
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
What is your favorite drink to sip while you are working in the kitchen? Share below!
Just for the record, I wouldn’t recommend using store bought eggs in this. They are already old and compromised because of washing. Try to find eggs from someone who has their own chickens. Just saying.
Good to know. Thank you for sharing. My daughter’s friend sells fresh eggs. I am in luck!
The addition of the eggs… great idea for creating a “nog” texture AND some added nutrition. This sounds simply lovely! I’ll be adding this to our Turkey day menu. Very nice. Thank you!
Here’s my eggnog recipe if you’d like to give it a try as well 😉 https://wellnessmama.com/3536/coconut-milk-eggnog/
You’re the best!
What is meant by “2 cans”. Can you give a measurement instead please?
Cans are typically about 13.5 ounces, so about 27 ounces total.
WHY are there eggs in this? I cannot even stomach the thought of drinking eggs, cooked or not. Ugh.
They help create a creamy/thick texture and are a common ingredient in irish creams and egg nogs. They can be omitted though…
Mine seems to maybe separated? It looks like snowflakes?
Hey there, so I wanted to ask you some questions..
I just found out were pregnant with our 2nd child. I’m still breastfeeding our 20 month old and am anxious about him weaning. I plan to nurse him until my milk dries up. He loves nursing, CO sleeps, nurses at night, nap time and whenever he wants, he prefers my milk. We do baby led weaning so he just eats off ours plates and is pretty picky. I’m worried if he will get enough calories and nutrients once my milk is gone. ….any advice..I’m freaking out! Lol
Try finding local fresh goats milk in the transition. Also, I have 6 kiddos and only 2 of them nursed past 20 months and they are all just fine, my oldest is 15??. I didn’t know better then, but I used yogurt to transition with my 3 oldest, then on to local raw grass fed dairy. The others loved to eat regular food, especially avocado, and never had trouble.
Why raw eggs?? Can yoi leave them out? The thought of drinking uncooked eggs in my drink doesn’t sound very good. I’m
They help create a creamy/thick texture and are a common ingredient in irish creams and egg nogs. They can be omitted though…
You made my day with this one. Irish Creme on ice is my favorite drink. What makes this even better is that I have all of the ingredients on hand. I will be sipping on this tonite. Thanks wellness mama.
Does this recipe have to have eggs? Would there be a good substitute for eggs? Thanks!
They help create a creamy/thick texture and are a common ingredient in irish creams and egg nogs. They can be omitted though…
Ok. Got it! Dismiss my former question. ?
Thanks!
I will try this with coconut cream (Natural Value brand)—maybe this will make it thicker if eggs are omitted.
I have found adding non-gmo sunflower lecithin in place of eggs and blending till smooth does a wonderful job of giving the creamy and rich mouth feel in a warm drink. And lecithin is SUPER good for you!!!
All I have to say is THANK YOU!!!!!! Yum!
What are the eggs for?
I am wondering the same thing about the eggs. Is it safe to store a raw egg mixture for a month in the fridge? But I would imagine the bourbon would keep it all sterile.
I am wondering the same. Why eggs?