St. Patrick's Day Recipes Made with Irish Cream, Beers & Spirits

• 1 cup hot coffee

• 1 ½ ounces Old Tom Horan Irish Whiskey

• 1 tablespoon brown sugar (or to taste)

• 1 ounce cream (or to taste)

Pour hot coffee and Irish whiskey into a mug. Mix in brown sugar until it is dissolved and top with cream.

• 3 ounces The Irishman Irish Cream

• 1 ounce 1941 Craft Vodka

• Cherry

Add Irish cream and vodka to a shaker with ice. Shake well and strain into a glass. Garnish with a cherry and serve.

• 1 mug hot chocolate

• 3 ½ ounces Baileys Irish Cream

• Mini marshmallows

• Graham crackers

Prepare hot chocolate and add Baileys Irish Cream. Top with mini marshmallows and graham cracker crumbs.

• 2 ounces Michaels Irish Cream Liqueur

• 2 ounces Fratello Hazelnut Liqueur

Pour ingredients into shaker with ice. Shake and strain into glass over fresh ice.

• 2 scoops vanilla ice cream

• 2 ounces Michaels Irish Cream Liqueur

• 6 ounces Guinness Draught

• Caramel sauce

Scoop ice cream into a glass. Pour Irish cream and Guinness over ice cream and drizzle with caramel sauce. Serve immediately. 

• 1 ounce The Irishman Irish Cream

• ½ ounce Writers’ Tears Copper Pot Irish Whiskey

• ½ ounce Cayman Reef Kona Coffee Liqueur

• 2 ounces milk

• ½ ounce Charles Regnier Butterscotch Schnapps

• 1 scoop vanilla ice cream

Blend all ingredients together and pour into a glass. Top with an extra scoop of vanilla ice cream if desired.

Cupcakes:

• 2 cups flour

• 2 cups sugar

• ¾ cup cocoa powder

• 1 teaspoon salt

• ½ teaspoon baking powder

• 1 ½ teaspoons baking soda

• 2 large eggs

• 1 cup vegetable oil

• 1 cup Guinness Draught

• 1 ½ teaspoons pure vanilla extract

• 1 cup buttermilk

Frosting:

• 1 cup unsalted butter, softened

• 1 cup cream cheese, softened

• 1 teaspoon pure vanilla extract

• ⅓ cup Baileys Irish Cream

• 2 cups powdered sugar

For the cupcake:
Preheat oven to 300 degrees Fahrenheit. Line a cupcake pan with cupcake wrappers.

Mix flour, sugar, cocoa, salt, baking powder and baking soda together in a large bowl. In a separate bowl, beat eggs with an electric mixer until they are thicker and bright yellow. Add oil, Guinness and vanilla, then mix well. Alternate adding the dry ingredients and the buttermilk to the wet ingredients (start with the dry ingredients, then buttermilk, going back and forth). Pour the batter into the cupcake wrappers, stopping about ¼ inch from the top. Bake for 30 minutes. Test with a toothpick and add time as needed.

Once fully cooked, set aside and let cool before frosting.

For the frosting:
In a medium bowl, beat softened butter and cream cheese together. Slowly stir in vanilla and Baileys Irish Cream. Add ¼ cup of powdered sugar at a time and whip on high until frosting is the desired consistency and sweetness. Add to pipping bag and top to fully cooled cupcakes.

Cupcakes:

• 1 cup strawberries, sliced

• 1 cup raspberries

• ½ cup blueberries

• ¼ cup sugar

• 1 ¼ cups whipping cream

• 2 tablespoons powdered sugar

• ¾ cup Baileys Irish Cream

• 4 eggs

• 1 teaspoon vanilla extract

• ¼ teaspoon ground cinnamon

• ¼ cup butter

• 8 thick slices French bread

For fruit topping:
Toss together strawberries, raspberries, blueberries and 2 tablespoons sugar, then set aside.

For Baileys whipped cream:
Using an electric mixer, beat ¾ cup of whipping cream with powdered sugar until stiff peaks form. Stir in 2 tablespoons Baileys Original Irish Cream and set aside.

For the Irish toast:
In a shallow bowl, whisk together the remaining sugar, remaining whipping cream, remaining Baileys Original Irish Cream, eggs, vanilla and cinnamon until blended.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. In batches, dip the bread slices in the egg mixture and add to the skillet. Cook for 2 to 3 minutes per side, or until golden brown, adding remaining butter as necessary.

Serve each Irish toast slice with the fruit topping and a dollop of Baileys whipped cream.

• Ready-to-bake chocolate chip cookie dough

• 1 cup butter, softened

• 4 cups powdered sugar

• 1-2 tablespoons Michaels Irish Cream Liqueur

• Chocolate chips (optional)

In a nonstick muffin tin, bake the individual cookies according to the package. The cookies will come out looking like muffins, so while they are hot, take a small spoon and shape them like cups. Set aside and let them cool.

In a mixer, combine butter, powdered sugar and Irish cream. Whip until the mixture is light and fluffy. Fill the cooled cookie cups with the Irish cream icing and decorate with chocolate chips.

Brownies:

• 1 box brownie mix

Frosting:

• ½ cup butter

• 1 ½ cups powdered sugar

• 3 tablespoons Michaels Irish Cream Liqueur

• 2 tablespoons unsweetened cocoa powder

For brownies:
Bake brownies as instructed on the box. Allow brownies to cool completely before frosting.

For frosting:
Combine butter and powdered sugar. Mix for 3-4 minutes, until light and fluffy. Add Irish cream and cocoa powder and mix until combined. Top your fully cooled brownies.