Ooooh…Heeeey!

Hi guys! Just me, popping in for a quick hello! There is SO much to tell you, and I will most definitely be catching you up on the goings on that have been going on the past few months.

Things have been happening. In big, real life changing ways.

Seriously.

But today I have a recipe to share with you. Because It’s delicious and easy, and because Monday’s are hard, and just because I love you, I made you homemade Bailey’s. Yessir, homemade. And vegan, if you’re into that sort of thing. It’s super easy and the perfect cure for a case of the Monday’s. Add it to your coffee or cocoa, serve straight up over ice, or even sneak it into some baking, which I totes did, and it was amazing. Stay tuned!

Enjoy!

Inspired by: Oh She Glows

Just like Bailey’s, but Homemade Irish Cream

by Jessica Scott

Keywords: beverage

Ingredients (about 4 cups)

  • 1 can light coconut milk
  • 1/2 cup almond milk (vanilla or original)
  • 1/2 cup brown sugar
  • 3/4 cup strong coffee
  • 3/4 whiskey, and a generous splash

Instructions

In medium pot whisk together coconut and almond milk. Add in brown sugar and whisk to combine. Bring to a low boil and stir frequently. Simmer for 8-10 minutes until it cooks down and thickens slightly.

Remove from heat and add coffee and whiskey. Stir to combine.

Store in sealed jars. The whiskey and espresso settles, so shake or stir it up before using. Store in the fridge. Should last about five days, like that’s likely.

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