In a small pot, cover the cashews with water. Bring to a boil and simmer for 15 minutes. Turn off the heat and let the cashews sit for 15 more minutes.

Drain the water from the cashews. Put the cashews in the blender with 1 1/2 cups fresh water. Blend on high for 2-3 minutes or until smooth. If there are any solids still remaining, you can strain the liquid and return it to the blender.

Add the remaining ingredients to the cashew cream in the blender. Blend on high for one minute. You now have homemade Irish cream. Give it a taste and blend in any additional flavoring (cocoa powder, espresso, or vanilla) as you like. 

Store your Irish cream in the fridge for up to two weeks. Serve cold.