With St Patrick’s day approaching, I figured I’d make a some homemade Irish Cream. Katie is 50% Irish and loves this holiday for many reasons. She has found memories of her paternal grandmother telling stories of when she was young performing the Irish Jig in the St. Patrick’s Day parades and trying to teach the very uncoordinated young Katie (she’s still uncoordinated) how to dance the Irish Jig from the couch. For those of you that don’t know the history of St Patrick’s Day here is a little history lesson;
“St. Patrick’s Day is celebrated each year on March 17th. This day marks the accepted date in 493 CE of St. Patrick’s death. Saint Patrick was born around 385 AD in the United Kingdom. His real name is believed to be Maewyn Succat (he took on Patrick, or Patricus after he became a priest). When he was about 60 years old, Saint Patrick returned to Ireland to spread the Christian word. He used the shamrock, which resembles a three-leafed clover, as a metaphor to explain the Christian concept of God (Father, Son, and Holy Spirit). The first St. Patrick’s Day parade didn’t take place in Ireland, but actually in New York City on March 17, 1762. Now, over 100 US cities have St. Patrick’s Day parades.”
Today in the USA most people view it as a day to drink as much green beer as possible. Besides the green beer, another popular drink is the Car Bomb which includes traditionally a Guinness Stout, half a shot of Irish Whiskey (I prefer Jameson), and half a shot of Irish Cream. However this year I thought I’d put a little gluten-free spin on things. Since Guinness and pretty much all store bought Irish Cream contains Wheat I figured I would try to make a gluten-free version so that Katie could have her first ever Car Bomb.
I found a recipe on CupCake Project but slightly adapted it to my own taste and what I could find at the store. If you want to see their recipe please feel free to click on their link above.
- 1 cup half & half
- 14 ounces sweetened condensed milk
- 1 2/3 cup Jameson Whiskey (Is the only Gluten-free Irish whiskey)
- 1 teaspoon instant espresso
- 2 tablespoons Hershey’s Chocolate Syrup
- 1 teaspoon vanilla
- Pour all ingredients into a blender and blend on high for about 30 seconds.
- Drink. Refrigerate after making it, it will keep up to 2 months.
Now here comes the fun but not traditional part. Since there isn’t anything close to a gluten-free Irish Stout, or any gluten-free stouts in general, we decided to go with Greens Double Dark Ale for Katie’s first ever Car Bomb.
Jameson Whiskey is also a controversial gluten free whiskey. Through their triple distillation process, their whiskey is technically gluten free however barley is still used to make their whiskey. Katie does not react to Jameson Whiskey however, that does not mean all Celiac’s should drink this. We have emailed Jameson for a statement on whether or not their whiskey is gluten free and will update the post when we receive their response. UPDATE 03/07/16: From Jameson “Yes Jameson is gluten free and is, therefore, suitable for a celiac to drink. This is because the distillation removes any residual cereal protein. Also, no wheat paste is used in sealing our barrels.”
The recipe for this varies depending on what you like. We did the traditional 1/2 Jameson, 1/2 Irish Cream and about 8oz of Greens Double Dark Ale. The process is simple, you can either pour the shot into the beer or drop the shot glass into the beer. The key is to chug the drink before it gets too foamy. Please drink responsibly
Please drink responsibly and enjoy!