Desserts

Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com
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It’s party time! Make sure this Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is invited. Based off an Irish Coffee, it has vanilla ice cream, espresso powder, and Jameson whiskey. For the badass version, you can add a Baileys Caramel Sauce and Baileys Irish Cream Whipped Cream. [This post contains affiliate links]  Jump to Recipe

This recipe is part of a virtual St. Patrick’s Day party with other bloggers. To make the celebration complete, check out the other recipes too! The links to them will be at the bottom of this post. #saintpatricksdayfeast2017

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com

Milkshakes: Over the Top Ridiculousness

I have never made a milkshake. Milkshakes were and still are a very special treat: an occasion or combination of place, atmosphere, and event. Like getting fries and a milkshake after Winter Ball at Mel’s Diner. Or going to Saturn’s in Halloween costumes after giving up on sub-par Halloween parties to eat veggie burgers, fries, and a shake.

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com

Basically, there had to be a diner. Preferably with Formica tables, deep booths, and linoleum floors. And I needed to be wearing something way over the top fancy or ridiculous (or both). And there had to be fries.

But all those times I had a milkshake, I never really thought about how they were made. So it took me completely by surprise when I realized how much ice cream it takes to make ONE diner-sized milkshake.

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com

And you have to add even MORE ICE CREAM when booze is involved, because it lowers the freezing point of the ice cream. And this Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle has a generous 2-ounce pour of Jameson Irish Whiskey.

Which makes this Boozy Irish Coffee Milkshake perfect for St. Patrick’s Day, which is always a little over the top and ridiculous.

Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

To get that Irish Coffee taste, you need some Jameson, instant espresso powder, and vanilla ice cream (lots of it).

You can use a blender but I actually put everything in a tall glass and use an immersion blender. I felt like my Vitamix was over-mixing. An immersion blender more closely resembles how milkshakes are traditionally made anyways.

That’s the basic version. If you want a more badass version, you can dress it up a bit.

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com

That’s where the Baileys Irish Cream comes in. You can make a delicious sea salt caramel sauce AND whipped cream with it. Coat a spoon with the caramel sauce and spread it on the inside of the glass. You can also dip the rim in the caramel too.

This Boozy Irish Coffee Milkshake makes 1 super greedy diner-sized portion. Or you can split it into a less ridiculous two-person portion. You can also be really well behaved and split it into 3 mini sizes for a regular, not going to break your calorie bank, portion. But where’s the fun in that?

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com

Virtual St. Patrick’s Day Party Links

The Road to Honey ·  Guinness Irish Stew Mini Pot Pies
Seasons & Suppers · Irish Spice Bag
Salted Plains · Vegan Mint Chocolate Bark
This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com
5 from 1 vote
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Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is a milkshake based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson Irish Whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor.

Course Desserts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 to 3 people
Author Megan Wells

Ingredients

Baileys Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup Baileys Irish Cream, at room temperature
  • 1/2 tablespoon fine sea salt

Baileys Irish Cream Whipped Cream

  • 1/4 cup heavy whipping cream
  • 1 tablespoon Baileys Irish Cream

Boozy Irish Coffee Milkshake with Baileys Carmel Drizzle

  • 2 ounces Jameson Irish Whiskey
  • 2 teaspoons instant espresso powder
  • 3 cups vanilla ice cream

Instructions

Baileys Caramel Sauce

  1. Melt sugar over medium high heat in a medium sauce pan, swirling the pan often until the sugar has all melted and it begins to turn an amber color. 

  2. Add the butter, whisking vigorously until all the butter has melted. 

  3. Take the pan off the heat and slowly pour the Baileys Irish Cream in, whisking vigorously until incorporated. Quickly add the fine sea salt and whisk until it is incorporated.  

  4. Dip a spoon into the caramel and wipe it along the inside of a glass, spreading the caramel all over until the whole inside of the glass is covered. You can also dip the rim of the glass into the caramel. Set aside. 

  5. Let the caramel sit for 15 minutes before transferring it to an airtight container. Store in the fridge (I use a mason jar).

Baileys Irish Cream Whipped Cream

  1. Combine heavy cream and Baileys in a glass or stainless steel bowl and beat until peaks form. Put in the fridge while you make the milkshake. 

Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

  1. Combine the whiskey and instant espresso powder in a tall glass and blend with an immersion blender. Or just combine in a blender and blend. 

  2. Add the ice cream in 1 cup portions and blend until smooth and the desired consistency is reached. 

  3. Pour into a glass with Baileys Caramel Sauce smothered on the inside. Top with Baileys whipped cream and more caramel. 

Recipe Notes

Baileys Caramel Sauce: adding the butter and Irish Cream causes the melted sugar to simmer and expand vigorously but just keep stirring. Caramel comes out differently depending on how long you let the sugar heat. The longer you let it go, the stronger, more bitter, and harder the finished caramel will be. This recipe is based off American Heritage Cooking's The Best Salted Caramel Sauce. 

Boozy Irish Coffee Milkshake: Milkshakes come out differently based on the ingredients in the ice cream you use. Don't use ice creams that use high fructose corn syrup and artificial sweeteners-they'll give you a more watery shake. 

 

This Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle is based off an Irish Coffee. Vanilla ice cream, espresso, and Jameson whiskey creates that Irish Coffee taste while Baileys caramel sauce and whipped cream enhance the flavor and increase the wow factor. | www.megiswell.com

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  1. I used to make milkshakes (for other people) when I worked at Cracker Barrel in college. And yes- loads of ice cream, whole milk, and syrups go into those bad boys lol. This sounds so decadent and yummy!!! LOVE IT

    Reply

    • You worked at Cracker Barrel?! Lol my inner child has given you a “cool adult” label. When I lived in the south and midwest, Cracker Barrel was the most awesome place in the world. I still remember the rocking chairs, checker boards, that game that was shaped like a triangle with golf pegs in it (?), and the candy store.

      Reply


  5. Omg… where’s that party going on!? I’m coming 🙂 That caramel coating and the drizzle just knock me of my seat. Milkshake looks out of this world amazing. Now let’s party!!!

    Reply

  9. Oh My Goodness !!! This look absolutely delicious and that first picture is just pure bliss !!! I love baileys milkshake but this with salted caramel drizzle is just divine.

    Reply


  12. This is delicious, I can have them few times of year. This is creamy rich and boozy that part I like it a lot. Drooling through the screen.

    Reply

  13. Oh my God! What a mess!! But, who cares!? That looks absolutely delicious. I almost licked the screen. Hahaha!

    Reply


  16. Meg, this is a divine milkshake! I’m not usually one for sweets, but our virtual party has included some awfully tempting options. These flavors are spot on, and the photos, gorgeous… And I read your UC story start to finish. You’re a strong woman! I battle microscopic colitis, and it pales in comparison. Happy St. Patrick’s Day, and happy blogging! Thanks for being so transparent 🙂

    Reply

    • I know, there were some real tempting desserts in there but I’m actually thinking of your drink right now! It’s super warm and it would be perfect. And I’m sorry that you also have to deal with colitis-having it in any way or form can test anyone’s strength. Thanks so much for sharing your struggle with me.

      Reply


  19. Forget everything else, I just want to eat that whipped cream with a spoon!!! This looks so perfect and delicious for St. Pattys Day!

    Reply


  21. That looks sinfully delicious – enough to stuff my face in it, lol. Love all those flavors, it’s like milkshake for the adults. 😉

    Reply

  22. You are absolutely Right that milkshakes and fries just belong together! This looks so delicious and perfect for anytime you want a special drink and I think I’d have to go for the badass version. 🙂

    Reply


  24. Seriously, Meg, this milkshake IS the party!!! I mean a boozy milkshake is ALWAYS the life of any party, but a boozy irish coffee milkshake WITH a caramel drizzle?! THIS milkshake is an EPIC party! Your photos are absolutely gorgeous and have me drooling like CRAY! I am soooooooo making one of this milkshakes in like .2 seconds. Gimme dat! Pinned obviously! Cheers! <3

    Reply


  25. Why hello Megan Wells! Ok, so dying here. I learned so much from reading this post. I love how you lined the cup with the caramel. Genius. Then, the actual act of seeing you top off this drink is just killing me. Is day drinking ok? Cuz, I am heading right to my cupboard to see if I can recreate this. Thanks a million for sharing.

    Reply

  26. Oh I’m drooling over that messy pour! I love Irish cream especially when it’s in caramel and hot chocolate.. that’s lots of ice creammmm but… who’s complaining ?

    Reply

    • Lol, I actually complained a little bit when I was recipe tasting and realized how much ice cream it was going to take to make it perfect. But once I tasted the finished product I didn’t complain anymore!

      Reply

  30. Wow Meg! You have once again tempted me with your messy, drippy, but oh-so-irresistible drinks. Frankly, It is taking every ounce of my will power (which there really isn’t much) to resist this beauty. But you are right!!! 3 cups of ice cream. That’s a lot. Then again, special occasions definitely call for super sized indulgence. . .so sign me up.

    Reply

    • I’m so glad it’s tempting! I’m always worried the messy and drippy look won’t appeal to people! And it’s a ton of ice cream-I shared this glass with two other people-a couple of spoon fights occurred but it was for the better tummy wise!

      Reply

  32. There’s no denying what holiday this is designed for! Wow – spectacular! I love how you’ve smothered the inside of the glass with the caramel sauce! This is a treat I’d like to slowly enjoy! So worth savoring!

    Reply

  36. You know what I used to love (well, still do)…..salty fries dipped in ice cream and ice-cream is like a milkshake. Now, I want fries and THIS! Boy, does this look good! Love how you lined the glass with all that caramel. This looks so indulgent and, considering that it’s Friday, perfect timing for the weekend 🙂 Your photos are gorgeous too! Pinned! Have a wonderful weekend and I will be trying this bad ass drink soon 😉

    Reply

    • I still love salty fries dipped in milkshakes too! Some people think I’m weird but they don’t know what they’re missing. By the time I was finished writing this post I really wanted fries too. Thanks so much Dawn and have a wonderful weekend!

      Reply

  37. This drink has everything I love in it. Seriously. Espresso, whiskey, caramel…? Yes please. Thanks for the recipe. And I LOVE that first image of the gooey goodness spilling over the side.

    Reply

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  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
  • And now on to the shrubs! Besides the gin, these are the most essential part of the #diyginbar. They add so much flavor to simple cocktails and they make excellent mocktails-no more feeling like your drink is an afterthought if you aren't partaking. ⠀ This Strawberry Shrub with Basil and Peppercorn is probably my family's favorite. You can also use pink peppercorns (which aren't really peppercorns btw). ⠀ ⠀ Ingredients⠀ 1 cup sugar⠀ 1 cup water⠀ 2 cups sliced strawberries⠀ 10 basil leaves⠀ 2 teaspoons black peppercorns (or pink peppercorns)⠀ 1 cup red wine vinegar⠀ ⠀ Instructions⠀ Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and is fragrant. Stir until the sugar is completely dissolved.⠀ ⠀ Cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the red wine vinegar and bring the mixture back to a simmer (about 5 to 8 minutes)⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ You can make the shrubs 6 to 8 weeks in advance of your DIY Gin Bar 🙌⠀ ⠀ ⠀ *⠀ *⠀ *⠀ *⠀ *⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #sunsetmagazine #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #farmersmarketfinds #foodbloger #thenewhealthy #eatingwelleats #todayfood #foodphotograph #ginstagram #ginoclock #bonapetit #marthafood
  • The fifth infused sugar I'll be using in the #diyginbar is this Lemon and Lavender Infused Sugar, which has a sweet floral and lemon fresh fragrance that tastes amazing!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1/2 tablespoon dried lavender culinary⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ ⠀ Instructions⠀ Put the lavender in a food processor and pulse until it is chopped into fine pieces.⠀ ⠀ Add the sugar and lemon zest and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ I have one shrub for each day next week so get excited! ⠀ ⠀ #diymocktailbar #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons
  • The fourth infused sugar I'll be using in the #diyginbar is this DIY Citrus Sugar with Lemon and Dill. ⠀ ⠀ Out of all the infused sugars I’ve made, this one wins the award for most surprising. The smell of dill is sweetly aromatic and I always wondered if it would go well in sweets.⠀ ⠀ Which is why I gave this infused sugar a try and had my mind blown. If anything, the addition of the dill makes the sugar taste even sweeter than regular because of the aroma. It truly feels like eating spring.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 tablespoon dill fronds minced⠀ 1 cup sugar⠀ 1 tablespoon Meyer Lemon zest*⠀ 1 teaspoon Yuzu Essence optional⠀ ⠀ Instructions⠀ Put the dill in a food processor and pulse until it is chopped into finer pieces.⠀ ⠀ Add the sugar, zest, and Yuze Essence and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #diymocktailbar
  • The third infused sugar I'll be using in the #diyginbar is this Lemon Zest Sugar with Cardamom, which packs a very lemony punch with an added aromatic zing from the cardamom.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 20 cardamom pods⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ 1 teaspoon Yuzu Essence (optional)⠀ ⠀ Instructions⠀ Use the flat edge of a knife to press on the cardamon pods. Pry the pods open and empty out the seeds into a mortar and pestle and crush them with the pestle.⠀ ⠀ Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.⠀ ⠀ Add the mixture to a food processor along with the rest of the sugar and pulse.⠀ ⠀ Add the lemon zest and Yuzu Essence to the food processor. Pulse until incorporated and then lay out on a baking sheet to dry out the sugar. Store in an airtight jar.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #foodblogeats
  • The second infused sugar I'll be using in the #diyginbar is this Orange Sugar with Szechuan Peppers, which has a bright orange flavor with slight lemony overtones that is simply effervescent.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 2 cups roasted sugar (optional)⠀ 1 teaspoon Szechuan peppers⠀ 1 tablespoon orange zest⠀ ⠀ Instructions⠀ Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step.⠀ ⠀ Grind the Szechuan peppers in a mortar and pestle until they are crushed and the smell is starting to release.⠀ ⠀ Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan peppers are even smaller in size and equally distributed throughout the sugar.⠀ ⠀ Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.⠀ ⠀ Recipe Notes⠀ You can use regular sugar if you want. Roasted sugar can be used like regular sugar and it tastes less sweet and has a more caramelized flavor profile.⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood
  • First up in the series of infused sugar and shrub recipes I'm using in the #diyginbar is this Vanilla Bean Sugar. ⠀ ⠀ Once you open whatever container you end up storing it in, the vanilla aroma hits you and life is great 😌⠀ ⠀ You can find the link to the recipe in my profile @megiswell or you can hit save to come back to it later. ⠀ ⠀ Ingredients⠀ 2 cups raw sugar or regular sugar⠀ 1 teaspoon vanilla extract⠀ 1 vanilla bean halved and beans scraped out⠀ ⠀ Instructions⠀ Combine the sugar, vanilla extract, and vanilla beans in a food processor and pulse until combined. Lay out on a baking sheet and let dry. Store in an airtight container.⠀ ⠀ Raw sugar can be very hard to dissolve in liquid, even when it’s hot. If you are going to be using the sugar in drinks primarily, I would suggest using regular sugar. I grind mine in a mortar and pestle to make it easier to dissolve if I’ll be using it in drinks. You can also put it in a high-speed blender and pulse until the grains are finer.⠀ ⠀ I used this sugar in a Blackberry Shrub along with some Earl Grey tea 👌and you can muddle it along with fruit and herbs in your cocktail shaker for some extra flavor 🙌⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood

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