There are really only two occasions when you will find me drinking before 11 am – when I’m building a deck and Christmas. And you know what will be in my coffee on Christmas morning? Some homemade maple pumpkin irish cream.
Can I really call this Irish cream if I put Canadian whisky in it? Probably not but “Canadian Cream” does not sound like a real thing (but maybe it should be).
Want to spike your coffee too? Here’s my recipe:
Ingredients
1 cup light cream
1can sweetened condensed milk
1 2/3 cup Crown Royal Maple
1 teaspoon instant coffee powder
2 tablespoons roasted squash puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
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Cut your squash in half and roast in a 400°F Oven for 45 mins. Cool then scoop & puree in the blender. Save 2 tbsp and freeze the rest – I like using butternut squash and using the leftovers to make my favourite soup!
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Combine the 2 tbsp of puree your blender with the instant coffee, pie spice, vanilla extract and condensed milk.
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With the blender on low, slowly add the cream and then the whisky
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Enjoy over ice or in coffee