Irish Cream Cocktail (low FODMAP)

15 Minutes prep • 15 Minutes cool • Low FODMAP • Gluten-free • Lactose-free • Makes 1 pint • Ok to make-ahead: Steps 1 - 4

I was traveling (and eating!) in Mexico recently and at Yves’ Restaurant Bar in Ajijic, we were served a small glass of homemade Bailey’s Irish Cream after our meal. It was so refreshing and delicious, I was determined to come up with a low FODMAP version. I’m happy to say, I succeeded! This recipe captures the delicious essence of Baileys Irish Cream without the FODMAPs (caffeine, lactose, and high fructose corn syrup!) so you can enjoy it without consequences. With a little advance prep, it’s quick and easy to make and you can have it on-hand for your friends, family, and guests, to enjoy a small glass of this on the rocks after dinner. It might not take you back to Yves’ Restaurant Bar, but you will enjoy it all the same!

Ingredients

3/4 cup lactose-free unsweetened condensed milk (you can substitute additional lactose-free half and half)

1/2 cup superfine sugar (you can substitute regular white sugar instead, but don’t use confectioner’s sugar)

1/2 cup heavy cream or lactose-free half and half

1 1/2 tablespoons chocolate syrup (recipe below or you can buy low FODMAP chocolate syrup)

1/2 teaspoon instant decaf coffee granules (I used Starbucks Via Decaf Italian Roast)

1/2 teaspoon pure vanilla extract

1/2 cup Irish whiskey (I used Jameson triple casked)

Directions

(1) Make the sweetened milk: Place the condensed milk (or half and half), and sugar in a saucepan and bring to a simmer over medium heat. Cook, stirring very frequently, for a minute or two until the sugar is dissolved. Remove from heat and let cool.

(2) Make the chocolate syrup: Our recipe is below. Let cool.

(3) Combine the ingredients: To the cooled milk or cream, add the additional ½ cup of cream or half and half, instant coffee granules, chocolate syrup, and vanilla, and whisk to combine.

(4) Add the whiskey: Add the whiskey and whisk for about a few more seconds to blend.

(5) Serve: Serve in small glasses over ice. 

Pro tip: Because this keeps well in the fridge, if you want to make more at one time, simply double (or triple!) the recipe.

Make-ahead note: At this point, you may transfer the homemade Irish cream into sterilized (in the dishwasher is fine) glass bottles with tight-fitting lids and store them in the refrigerator for up to 2 months. Shake well before serving.

Homemade Chocolate Syrup

This recipe makes 7 ounces of chocolate sauce that may be stored in the fridge for up to 2 weeks. It’s perfect to top ice cream, make chocolate milk, or as a key ingredient in our homemade Bailey’s Irish Cream.

Ingredients 

1/4 cup unsweetened cocoa powder

1/2 cup sugar or superfine sugar

Pinch kosher salt

1/4 cup cold water

3/4 teaspoon vanilla 

Directions

(1) Combine the ingredients: In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium-high heat. 

(2) Cook and cool: Reduce to a simmer, stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. The chocolate sauce will thicken quite a bit as it cools.

(3) Store: This chocolate syrup may be stored in the refrigerator for up to two weeks. Simply heat it for a few seconds in the microwave to make it pourable again before serving.

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