One of my favorite food bloggers posted a round up of great vegan recipes for St. Patricks Day. The recipe that stuck out the most to me was for homemade Baileys, which I have chilling in the fridge right now(YUM). Cowbowfriend is the one who really loves the booze, I am the one who loves the sugary treats; so I made some chocolate syrup to decorate out the outsides of the glass of tasty whiskey filled goodness and give my lightweight self a little sugar to make the medicine go down. This recipe goes heavy on the rich chocolatey flavor and contains absolutely no sugar, just honey for sweetness. Keep leftovers in an airtight container up to 1 month in the fridge.
1 cup water
1 tsp corn starch
1 cup cocoa
3/4 cup honey
1/2 tsp kosher salt
1 TB vanilla
Directions: Combine water, cocoa, honey, corn starch & salt in a saucepan over medium heat. Whisk considerably until all of the powder is absolutely dissolved, let it bubble and thicken for about 3 minutes; whisking regularly. Take the pan off of the heat and continue whisking, add the vanilla. Let the mixture sit in the desired storage container on the counter uncovered for about an hour to let it set.
Use it on a milkshake, bowl of ice cream, sweeten up some fruit for dessert or even indulge in a Baileys Irish Cream on your porch like I’m about to right now. Hope you had a good St. Patty’s ❤