Not a fan of green beer, but still want to celebrate the luck of the Irish with something other than corned beef? Give these two DIY Irish Cream recipes a try!

While perusing the Chicago Tribune the the other day I came across these two homemade Irish Cream recipes that I am dying to try, but can't, so now my taste buds are hoping to live vicariously through you.

The first is meant to be served straight up, not as a mixer, and is a bit more potent than regular Irish Cream apparently.

Nutella Irish Cream - Recipe courtesy Whitney Morrow, beverage manager, Drumbar

Makes: 1 cocktail

¼ ounce Laphroaig Scotch whiskey
1¼ ounce Powers Irish whiskey
½ ounce Edmond Briottet hazelnut liqueur
½ ounce Tempus Fugit creme de cacao
¾ ounce heavy cream
1 dash Bitter Truth chocolate bitters

Put all ingredients in a cocktail shaker. Add ice, cover and shake until chilled. Double-strain into a cocktail glass.

 

This second recipe has less alcohol content than a typical Irish Cream, can be used as a sipper or in the place of Bailey's or Kahlua in cocktails.

Hazelnut-Chocolate Irish Cream - Recipe developed by Joseph Hernandez, Chicago Tribune

Makes: 2 cups 

1¼ cups Irish whiskey, such as Jameson
3 ounces hazelnut liqueur, such as Frangelico
½ cup heavy cream
1 tablespoon unsweetened cocoa powder
1 tablespoon vanilla extract
3 tablespoons demerara sugar
3 dashes chocolate bitters, such as Fee Brother's Aztec Chocolate

Combine all ingredients in a blender, and blend until smooth. Add a shot of resulting Irish cream to coffee or other drinks, or serve on ice. Remaining drink may be bottled and stored in a refrigerator for up to two weeks.

 

If you try one of these recipes, please let me know what you think for future reference. Slainte!