IRISH CREAM LIQUEUR

Most of my time I eat and drink everything that is free of grains, gluten, dairy and refined sugars. But reality is that we live on this planet and very occasionally a treat is needed as long as it isn’t regularly had.  And I do like Irish cream liqueur.
I have to say that I get that from my mum, we like sweet and we are not into hard alcohol unless it is as we say in Macedonian Rakia (made from distilled fermented fruit), or in greek, Tsipouro, made from grape must), which is had medicinally and doesn’t  contain grains- this stuff kills any cold or flu in its tracks.(speaking from experience and I am not a doctor). 
Unfortunately whiskey, bourbon, gin, vodka and even beer contain grains so if you make this then share it, that way you are not inclined to drink the lot.
Oh and I have to say it’s nice  in an Affogato (shot of coffee with a scoop of vanilla  ice cream), mine being decaf coffee with vanilla dairy free coconut ice cream. Or when I were younger I would put some in a glass of milk with ice. But in reality this is the first time in over 10 years that I have had it and I only made it to get the recipe right to share with you all. Enjoy the Irish Cream Liqueur.

2 cups (500ml) Whiskey
400 ml full fat Coconut Milk
320 grams tin Sweetened Condensed Coconut Milk
2 teaspoons Instant Coffee powder
1 teaspoon Raw Cacao
3 tablespoons Boiling Water
1 teaspoon Vanilla Bean Extract

METHOD

In a small bowl combine coffee powder, cacao and boiling water and stir until it’s smooth and lump free.

Into blender add whiskey, coconut milk, sweetened condensed coconut milk, coffee mixture and vanilla. Blend over low speed until combined, so as to to avoid mixture separating.
Pour mixture into glass bottle and store in fridge.

Makes approximately 1 litre