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:
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
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!
Combine the 2 tbsp of puree your blender with the instant coffee, pie spice, vanilla extract and condensed milk.
With the blender on low, slowly add the cream and then the whisky
Enjoy over ice or in coffee