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Irish Milk and Honey Recipe

Irish Milk and Honey Recipe

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2 ratings

March 13, 2014


Jess Novak

Who’s to say that the Emerald Isle isn’t the land of milk and honey?

Read more about Beyond Green Beer: 15 Great Cocktails for St. Patrick's Day




Calories Per Serving

Related Recipes


  • 1 Ounce Baileys Vanilla Cinnamon
  • Whipped cream and honey for Garnish
  • 1/2 Ounce Bushmills Irish Whiskey


Combine Baileys Vanilla Cinnamon and Bushmills Irish Whiskey in a cocktail shaker with ice. Shake well.

Strain contents into a shot glass rimmed with honey.

Top with whipped cream.

Nutritional Facts


Calories Per Serving105

Total Fat0.4g0.5%




Vitamin A4µgN/A

Vitamin C1mg2%

Vitamin E0.7mg3.3%

Vitamin K9µg11%



Folate (food)2µgN/A

Folate equivalent (total)2µgN/A



Niacin (B3)0.4mg1.9%





Have a question about the nutrition data? Let us know.


The outer crust has a crunchy, biscuit-like texture, while the inside is moist, fruity, and cakey. Or, you can try my Fresh Irish Soda Bread Recipe!

But first, with everything going on in the world, if we’re not already, now’s the time to use our intuition for cooking, baking, freezing, sharing, and getting creative to help others!

Trusting we have enough for today, I love to pop leftovers and baked goods into the freezer for a “rainy day.”


Step 1

Bring milk to a simmer in a small saucepan over medium-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, ginger, if using, and nutmeg season with pepper. Whisk vigorously to incorporate any clumps. Add coconut oil, reduce heat to low, and continue to cook until warmed through, 5–10 minutes (the longer you go, the stronger the medicine). Remove from heat and let cool slightly. Stir in honey (you want to avoid cooking honey or you'll destroy its healing goodness). Pour into a mug, drink warm, and climb right into bed.

How would you rate Moon Milk?

Hi, just wanted to inform that if your using coconut oil its ok but ghee and honey in equal quantities is. considered poison in ayurveda. Also ghee and milk at night is very good for balancing vata the most important dosh.

This has gone into my top 5 favorite hot drinks list. It makes me feel like a child drinking hot cocoa at Christmas next to the fireplace. except I'm drinking it every night! I make it with 2% and add in the ginger. I feel sleepy minutes after drinking it, it's great.

Amish Milk Bread

Amish milk bread is an airy, slightly sweet white bread that is traditionally made in Amish communities in America. It's fantastically moist and ideal for anywhere you'd typically use white bread, like sandwiches, French toast, or bread pudding. Simple ingredients, and a little patience yield a wonderful loaf of bread without the additives or preservatives that are common in store-bought sliced bread.

This kind of white bread is richer in flavor and softer in texture than other sandwich loaves. Its creamy color toasts to a beautiful golden and indulgent slice that is simply perfect when smeared with butter and spreads. This is an easy-to-slice bread, with the perfect hint of sweetness.

For our recipe, we recommend using bread flour, as it has higher protein content and produces a lighter crumb. Bread flour is able to absorb more liquid and moisture, which in return produces a better shape in the bread and also loaves with a higher rise. Lastly, use bottled water instead of tap water to make the bread, as water softeners and chlorinated public water can sometimes kill the yeast needed to make the dough rise. Any milk you have at hand will do fine, from whole to low fat, and even dry milk if needed.

Oatmeal soap recipe

helping you find an oatmeal soap recipe

This page is dedicated to oatmeal soap recipes using the cold process soap making method. Oatmeal is a great natural additive to soaps.You will use rolled oats, not instant for these recipes.


  • Oatmeal is a cleanser.
  • Oatmeal is a great natural exfoliant that can be easily added to your soaps.
  • It has moisturizing properties and is known to calm itchy skin.

To make your oatmeal soap recipe you can grind the oatmeal in a food processor, silver bullet or coffee grinder. Leave oatmeal coarser for a more exfoliating feel or grind the oatmeal longer for a finer substance which will make a smoother soap.

Simple Oatmeal Soap

Additive and oatmeal at light trace

  • ½ cup of ground oatmeal.
  • optional:20 to 36 grams of your favorite essential oils or fragrance oils (you will need a little over 30 milliliters bottle the equivalent of about one fluid ounce).

This oatmeal soap recipe makes about 2 pounds of soap which will produce about 6-7 bars of soap.

Remember that ingredients (except for additives when indicated in volume) need to be weighted and not measured.Fragrance and essential oils should also be weighed.

Oatmeal Cookie Soap Recipe

  • 420 grams olive oil
  • 90 grams coconut oil
  • 60 grams castor oil
  • 30 grams cocoa butter

Additive, scents and oatmeal at light trace

  • ½ cup of ground oatmeal.
  • 2 tablespoons of honey.
  • 20 to 36 grams of your favorite essential oils or fragrance oils (you will need a little over 30 milliliters bottle the equivalent of about one fluid ounce). I used a blend of cinnamon, clove and vanilla.

This oatmeal soap recipe makes about 2 pounds of soap which will produce about 6-7 bars of soap.

Remember that ingredients (except for additives when indicated in volume) need to be weighted and not measured.Fragrance and essential oils should also be weighed.

Toasted Oatmeal Almond Soap

Additive, scents and oatmeal at light trace

  • 1/4 cup of ground toasted oatmeal (simply brown in skillet).
  • 1/4 cup of ground toasted almonds (simply brown in skillet).
  • 20 to 36 grams of almond fragrance or your favorite essential oils/fragrance oils (you will need a little over 30 milliliters bottle the equivalent of about one fluid ounce).

This recipe makes about 2 pounds of soap which will produce about 6-7 bars of soap.

Remember that ingredients (except for additives when indicated in volume) need to be weighted and not measured.Fragrance and essential oils should also be weighed.

Oatmeal Milk and Honey Soap


Fats, oils and butters

  • 228 grams lard
  • 150 grams coconut oil
  • 150 grams olive oil
  • 72 grams castor
  • 85grams lye (sodium hydroxide)
  • 228 grams of goat’s milk that needs to be frozen into ice cubes. You will add your lye to the frozen goat milk and mix very carefully.

Additive and oatmeal at light trace

This recipe makes about 2 pounds of soap which will produce about 6-7 bars of natural soap.

Remember that ingredients (except for additives when indicated in volume) need to be weighted and not measured.Fragrance and essential oils should also be weighed.

Click here, if you are looking for a Honey and Oats soap recipe, please look at the Honey Soap Recipes Page.

Irish Milk and Honey Recipe - Recipes

Traditions, folklore, history and more. If it's Irish, it's here. Or will be!

"People will not look forward to posterity who never look backward to their ancestors."
-Edmund Burke

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Ireland, the land of milk and honey
by Hartson O'Doud

The remarkable honey story as learned on a visit to Ireland.

Ireland has been described by many poets and story-tellers as the land of milk and honey, and there is little doubt that there was milk and honey in abundance in earliest times. Numerous references and legends refer to Ireland’s sweet honey. Up to the end of the 12th century, when sugar was introduced by an Anglo-Norman baron, honey was the only sweetener in Ireland. However, it took until the 16th century before sugar was being used as a sweetener by the common folk.

Honey was so important in early Ireland that a whole section of the Brehon Laws was devoted to bees and beekeeping. Tributes were paid in honey and no banquet table was complete without honey and mead, the legendary drink made from it. Honey was used not just for cooking, but also for basting, and as a condiment in which to dip meat, fowl and fish at the table.

At a number of Bed and Breakfast homes in Ireland, they have a few hives in their gardens, where the bees gather pollen from the apple blossoms and flowers in the gardens nearby, and reward their owners with delicious comb honey for family and guests, even in a poor year. There’s still a charming, yet poignant custom in many parts of Ireland that if a death occurs in a family, one must go down to the hive to ‘tell the bees’ otherwise they would swarm or die in the hives.

In many of the homes where we had breakfast, there was a small pitcher containing Honey Syrup on the table - here is a recipe given to us on on one of our trips.

Honey Syrup
in a large saucepan, combine all of the following ingredients:
1 cup sugar
2 cups honey
2 tablespoons finely grated lemon zest
two 2-inch pieces cinnamon sticks
2 whole cloves
1 vanilla bean
1 cup of water

Bring to a boil, and simmer for 10 minutes. Add 1/4 cup fresh lemon juice and stir to combine. Remove the cinnamon, cloves and vanilla bean.
Serve warm.

On the table also, would be plates of Buttermilk Pancakes, and Griddle Cakes. Pancakes are still made in virtually every house in Ireland. We saw children, lined up by the cook, eating them hot off the pan with a brush of melted butter, a squeeze of lemon juice, or a sprinkling of Honey Syrup.

We were also told it was a common folk belief that an unmarried girl's skill in tossing pancakes was an indication of her future prospects - if she dropped it, she had no hope of marriage during the coming year. Weddings were forbidden during Lent, so there was always a tremendous rush to the alter before Shrove Tuesday. A great deal of pressure was put on marriageable bachelors and spinsters as the day approached - with plenty of pranks and practical jokes. Shrove Tuesday has always been seen as the last chance for some merriment before the rigors of lenten fasting began. During Lent, Catholics were urged to abstain not only from meat, but also from eggs, milk, butter and cheese. Hence the tradition of using up these ingredients in pancakes on Shrove Tuesday, the day before Lent began.

Curious about how honey is made?

Bees gather honey by drawing the flower nectar into their proboscis (tube extending from their head). The nectar then passes through their esophagus into a honey sac (storage pod) located just before the intestine. The nectar is stored until the bee arrives back at the hive. While the nectar is in the sac, enzymes are secreted that begin to break down the starch into simple sugars and fructose. A hive contains one mature queen, about 100 male drones, and 20,000 female workers. The bees utilize 8 pounds of honey for daily activities for every 1 pound that reaches the market. Bees must forage an equivalent of 3 times around the earth to provide sufficient nectar to make 1 pound of honey. For every gallon of honey the bees consume, they travel 7 million miles. When the workers reach the hive, they pump the nectar in and out of their proboscis until the carbohydrate concentration is about 50-60%. Then it is deposited into the honeycomb.

Note: We would like to take this opportunity to thank the O'Douds for their many wonderful contributions to this web site.

Your comments
Wonderful article, my Mother had 3 hives on our property when I was in high school she would have loved that syrup recipe. My Grandmother made a honey, lemon and garlic cough syrup. I loved it! Audrey

. an excellent read. I have always been a honey fancier and now, will have a special treat for friends and family, thanks to your website. Kathy
(Editor's note: And the O'Douds)

Any purchase made helps to support our site (and provide Honey for our coffee). Thank you.

Irish Dessert Recipes – Spice Cake

St. Patrick is credited with bringing Christianity to Ireland. Legend explains that he explained the Holy Trinity by using the shamrock or three-leaf clover to represent the Father, the Son, and the Holy Spirit.

This is a traditional Irish dessert that has no food coloring or artificial ingredients. Give your family the chance to try a real Irish dessert this year.

When looking for Irish desserts, there is no reason to search for a “green” dessert. Traditional St. Patrick’s Day desserts were not colored green. This Irish Spice Cake is one I remember from my childhood.

It is a moist cake or bread that works well for breakfast or as a dessert topped with freshly whipped cream. And, it’s one of our favorite healthy Irish dessert recipes.

Spice breads were typically heavy, moist breads that kept well wrapped in the pantry. They did not dry out as quickly as other breads which made them quite popular.

While this recipe calls for raisins, you could easily substitute dried cherries, dried cranberries, dates or figs instead if that is what you have in your pantry.

I love that this is a healthy dessert made from whole ingredients. You can add sliced fresh fruit to the top along with the whipped cream if you like.

This is one of those Irish dessert recipes that could be made throughout the year and topped with whatever fruit is in season in your area when you make it. It’s a wonderfully dense cake recipe with an amazing taste.

I hope you have a chance to try it.

More Irish dessert recipes

I would love to try a few more Irish cakes this year. And, I have heard that Irish Apple Cake and Irish Tea Cake are both delicious and relatively easy to make. Of course, scones and bread pudding are also fairly traditional Irish desserts to make. But, I have made them several times in the past.

You can try my cranberry walnut scones recipe. Or, if you like bread pudding, you can try my spiced pumpkin bread pudding and my bread pudding with praline topping.

These are all family favorites at my house.

What are your favorite Irish dessert recipes to have for St. Patrick’s Day? Have you tried any of the recipes I’ve mentioned before?

More St. Patrick’s Day articles

If you’re looking for more St. Patrick’s Day fun, why not try these:

Notes On Buttermilk

Buttermilk is a must in this recipe and can’t be left out. The main reason is the buttermilk chemically reacts with the baking soda to make the bread rise. The buttermilk adds a lovely flavor to your bread. Some people worry about tasting the acid buttermilk but once it’s baked you can’t taste it at all.

The Creation of Baileys Milk

Baileys on the rocks is a little too strong for my taste, so on a whim I asked for some milk to mix with the Baileys. Low and behold, this became an instant favorite. The milk sweetens up the flavor of the Irish whiskey, and the cold mixture goes down smooth. I liked it so much that I bought a bottle of Baileys to enjoy this drink at home.

Since then, I’ve even taken it up a notch with this Cinnamon Toast Crunch cocktail. I’ve also substituted chocolate milk with great success. Check out this Chocolate Baileys Drink!

Serve this easy Bailey’s cocktail in a glass that matches your table setting. We love using pint mason jars and fun paper straws to serve our guests.

Antique Roman Dishes - Collection

The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the German translations into English. I hope the recipes are still rather near to the originals.

First I have to introduce you to some native Roman ingredients, such as:

-- Caroenum: Boiled must (you have to boil the new wine or grape juice until it is only half the amount you started with).

-- Defritum: Either thick fIg syrup, or must that's boiled until you have only a third of the amount with which you started.

-- Liebstoeckl: I didn't find an English translation. In Latin it's called 'levisticum officinale'. It's an umbelliferous plant with yellowish flowers. Its dried roots are used as spice. It seems to be a kind of celery.

-- Liquamen: a salty fish sauce. Most of the time you can replace it by salt.

-- Passum: Very sweet wine sauce, made by boiling the must (new wine or grape juice) to thicken it. (maybe add honey? - just my guess)

-- Poleiminze: A kind of mint that's growing in inundated areas. Just replace it by ordinary mint.

-- Saturei: I didn't find an English translation. In Latin it's called 'satureia hortensis'. It's a violet or white flowered kind of labiate plants which grows mainly in Southern Europe. It's used as a spice plant, especially for bean dishes.

-- Silphium: Its other names are 'Laser' or 'ferula asa foetida'. I've noticed that it's also called 'hing' in the Indian cuisine. It is an onion and garlic substitute and should be used rather sparingly because of its very strong taste and smell.

And here are some useful conversions, taken from the FAQ maintained by [email protected] (great job!)

And now let's come to the meals. All of those are calculated for 4 servings!

Unfortunately the exact cooking temperatures and times haven't been handed down in all cases. You have to rely on your gut feeling. But I hope you enjoy all of it nonetheless!

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