Posts tagged cordial
Irish Cream & Reishi Mushroom Coffee Cordial
Irish Cream & Reishi Mushroom Coffee Cordial

Well la de da, I guess it's already mid March and time for another round of me remembering that I'm of Irish descent (very much so, in fact) and breaking out some basic Irish recipes. I love Irish food. I'm one of those few Americans who are obsessed with a traditional Irish breakfast, my absolute favorite part being the blood sausage. That paired with tomatoes and beans make for the perfect comfort food in my book. The Irish seem to have a knack for comfort and good hearty food; at least from what I understand from the meals that have been popularized here in the States. Dense soda bread, boiled potatoes with corned beef and root vegetables, dark, frothy beer... the Irish have a good sense of foods and libations that are made to satisfy and soothe. 

Bailey's Irish cream was first created in 1973 by two men in Essex. According to their tale, the idea was birthed in minutes and the actual product was mixed up within one hour. It was a daring move, to add cream to the beloved Irish whiskey, but they made it work and it sold - a lot. Its low percentage of alcohol made it the perfect paring for other spirits, therefore creating space for people to purchase more booze to mix with it. Ka-ching, am I right? 

While mulling over what to create for my second annual "oh right, I'm also Irish" recipe, I knew I wanted to do something with liquor and after some research, this was the thing that stood out most to me. I still haven't been to Ireland and none of my immediate family immigrated from there, so my ancestral connection to that side has yet to be fully experienced. But I know it will some day and until then, I'm going to keep on making Irish recipes and learning the folklore. And hell, maybe I'll even try my hand at making my own blood sausage. I'll keep ya updated on that one. 

Traditionally, instant coffee is used when making Irish cream. However, being the herbal cordial nerd that I am, I wanted to try something different and infuse my whiskey before adding the cream and chocolate. This version is less sweet than Bailey's, so feel free to adjust the maple syrup, or add 1/2 a cup of raw sugar to the cordial while infusing. 

The Cordial

1 pint Irish whiskey
3 slices reishi mushroom, chopped
1/4 cup crushed coffee beans
2 cinnamon sticks

The Mix

1 cup infused whiskey
2 cups heavy cream
1 tbs cocoa powder
1-2 tbs maple syrup
1 tsp vanilla extract


In a glass jar (I used a wide mouth pint size jar) place the coffee beans and lightly crush with a wooden spoon or muddling tool. Add cinnamon sticks, chopped reishi and cover with whiskey. Cap tightly and infuse for 1-3 weeks. After infusion time, strain the cordial and transfer to a clean jar. ((For this recipe, I honestly forgot to make my cordial a couple weeks in advance, so I infused it over the course of a few nights. It wasn't as strong as I would have liked, but it was still so good!!))

After straining the cordial, place all the cream, cordial and remaining ingredients in blender and mix until smooth. The liquid will be a little frothy, so let it settle for a bit before transferring to a clean bottle or jar. It will keep in the fridge for 1-2 weeks. Serve with coffee or on the rocks. 


Irish Cream & Reishi Mushroom Coffee Cordial
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They had been left alone with their surroundings. A grand feast, they decided, was to be held in reverence and adoration for the ground that supported them.  

These folk, while small and perhaps a little naive, had many ideas and big ways to create them.  Their friends had scattered with the winds, found shelters with the tides and called themselves at home.  All the while, they remembered where they came from; where their understanding of appreciation began.  

So together they gathered, stitched their finest threads, scavenged, harvested and broiled the hardened grounds sweetest creations and gave thanks for all that has been shared and what was to come.  Winter is often fierce and lonesome, yet when banded wholly and lovingly, majestic verse is exchanged in ways that makes the cold feel warm to our ever small hands that are always within reach of one another.  


Glögg, or mulled wine, is a staple for me in the colder months. Not an every day event, but a simple luxury after many hours of work or a day out in the snow. The scent of mulled wine takes me back to a winter spent in a yellow farmhouse on the outskirts of Stockholm. A place where love was abundant, the air was thick with frost and a heavy pot of glögg sat on a low slung table. It's a simple recipe, one that carries many years of tradition and cheer.

Adjust to your liking by adding different fruits and spices: fresh ginger, apples, berries, allspice, anise star, peppercorn etc. 



1 bottle red table wine (any red blend will do)
1 pint brandy or vodka
1 orange, sliced
1 tsp whole cloves
1 tbs cardamom (or less if you prefer)
2-3 cinnamon sticks
1/4 cup sliced almonds
1/4 cup raisins
1 handful crystallized ginger
Optional :: 1/4 cup honey or sugar


Pour wine into a large pot and turn heat on low. Add fruit and remaining dry ingredients and simmer for about 20 minutes. Once the liquid is hot, add the brandy and simmer for another 10 minutes. I typically don't strain my glögg but you can with a fine mesh stainer if you'd like. 
Serve hot and garnish with an orange slice or cinnamon stick. 

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