Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it’s secretly lightened up and vegan.
Youuuuu guuuyyyyys! I have been waiting almost an entire year to share this recipe with you! For the last two weeks, I’ve been asking my husband if it’s “fall enough” yet to post it, and his response, as someone who could care less about pumpkin, and could care even less about when I post things on my blog, is to shrug his shoulders and hardly reply. So, I’ve decided. It’s fall enough. Here we go.
Last year, I started experimenting more with homemade liqueurs and cocktails thanks to my drink-spiration, and I made a huge batch of this baby for Thanksgiving. I couldn’t believe what a huge hit it became! My family couldn’t get enough, and even my family members who don’t generally drink kept coming back for more.
I even had a signature Thanksgiving drink where I mixed the Pumpkin Irish Cream with Pumpkin Pie Vodka (<– OMG a MUST try!) and a spiced simple syrup (<–not that exact one, but similar). There are seriously no words. Everyone thought I was super fancy, but the truth is, the recipe is so so easy. In fact, it takes less time than going to the store to buy a bottle of Irish cream!
One thing I love about making Irish cream at home is that I can control what goes into it. This stuff has just a handful of ingredients including pure pumpkin puree and a homemade vegan sweetened condensed milk.
The result is strong, rich, creamy and filled with pumpkin flavor without overwhelming the non pumpkin lovers (why do these people exist??) in your life. You will want to drink it all
fall year long, and I’m pretty certain it will become a staple at your Thanksgiving also!
Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it's secretly lightened up and vegan.
- 2/3 cup sweetened condensed coconut milk
- 1 1/2 cups Irish whiskey
- 1 cup unsweetened vanilla almond milk
- 2 tablespoons pumpkin puree
- 1 teaspoon espresso powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.
Adapted from this DIY Mint Chocolate Bailey's Irish Cream