Nothing beats Irish Cream Liqueur and milk. However, we were looking for something that cut down on the milk (since it does not always agree with Libby), and we also wanted a bit of a twist on this classic combination. So we came up with the idea of using almond milk and some cinnamon. Turned out absolutely delicious we are happy to report.

Ingredients

• 2 ounces of Irish Creme Liqueur (Baileys works, of course. I love Kerrygold Irish Creme and Coole Swan, but they are not as easy to come by).
• 2 ounces of Vanilla Almond Cinnamon Milk (see instructions below)
• 2 tsps of sugar
• 1 1/2 Tbs of cinnamon
• Splash of Irish Whiskey

Directions

1. You need to make the cinnamon milk about an hour ahead. Pour 2 cups of unsweetened vanilla almond milk into a small saucepan on medium heat. Stir in the cinnamon and sugar. As you heat, stir often and make sure not to boil. When the cinnamon has mostly dissolved and it is steaming, strain into a container using a fine sieve. Put in the fridge for 30-45 minutes to cool. Store the unused milk in an airtight container for up to 10 days.


2. In a shaker with ice, combine the Irish creme, 2 ounces of the cinnamon milk mixture, and the splash of whiskey. Shake and strain into a martini glass. Another way of enjoying is to keep the cinnamon milk warm and add in the other ingredients for a hot drink. The cinnamon milk is also great as a non-alcoholic beverage.