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.
*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases.