Vegan Irish Cream Liqueur

Welcome to Foodie Holidaze, a series on holiday snacks your Republican family will recognize and your foodie friends will still approve of.

This one is so easy you’ll wonder why you ever bothered with egg nog…

Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.

Blend until smooth. Taste to adjust sweetness and alcohol content.

Serve chilled and store in a sealed container in the fridge.

This tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly and possesses memory loss qualities.

Serve on ice, use in coffee, or keep in your (secret) flask.

This and more in the digital cookbook Eat Awesome.

Comments 2

  1. Sara @ The Cozy Herbivore

    This looks incredible! I’m a huge Bailey’s fan, especially this time of year, but my stomach can’t handle all of that dairy. Plus I suspect Bailey’s to be packed full of all kinds of chemicals, as it’s really shady that you don’t have to store it in the fridge.

    I can’t wait to give this a try!

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