What I’m going to say next is going to make me sound like an alcoholic; I’m not an alcoholic. Mom? Are you listening to me? I enjoy a boozy beverage every now and again as we all know, and it’s not a problem. I only drink in safe places and at safe times. There are appropriate times to drink and I try to be appropriate.
Buuuuttttttt, I keep a bottle of Bailey’s Irish Cream in my fridge next to my coffee creamer and every morning before work I’m tempted to add a splash to my coffee. I don’t, I just think it. Then, the weekend comes and it would be appropriate to add a splash of Bailey’s to my coffee, but I don’t, because it has dairy in it.
So what’s a dairy-free girl (or at least wannabe dairy-free girl) to do? Make a vegan version with coconut milk, obviously! It was all easy enough and now I have two cups, well actually a little less than two cups, of Irish Cream in my fridge for whenever an appropriately timed craving hits.
Vegan Irish Cream tastes just like the original with a coconut twist; it is creamy and sweet with hints of coffee and whiskey. The Irish Cream does separate during storage, but just shake it up! Craving satisfied.
Two Years Ago – Pumpkin Cupcakes with Maple Chai Buttercream
Vegan Irish Cream
Adapted from Oh She Glows
Yield – 2 cups
1 can coconut milk
1/4 cup lightly packed brown sugar
1/2 cup Jameson’s Irish Whiskey
1/4 cup + 2 tablespoons strongly brewed coffee
pinch of salt