Cook Along with Chef Tessa: Irish Cream (Vegan)

November 10, 2021

Cook Along with Chef Tessa: Irish Cream (Vegan)

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features six excellent Spirit recipes that are perfect for the Holidays!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Vegan Irish Cream

By Chef Tessa Turcotte-Novosedlik


  • 1 can coconut cream
  • 1/2 can coconut milk
  • 1 cup unsweetened chocolate almond milk
  • 1/2 cup Lakanto Golden Monkfruit Sweetener or coconut sugar
  • 1 tbsp espresso powder
  • 1 cup of your favourite Irish Whiskey (to taste)
  • Pinch of salt


  • Ina medium or large pot, combine the cans of coconut milk with the almond milk and whisk
  • Next, whisk in the sweetener and espresso powder. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly
  • Remove from the heat, add a pinch of salt and finally the whiskey
  • Allow the mixture to cool and add more whiskey if you want it stronger
  • This stores well for up to 7 days in the refrigerator, in a sealed jar. Delicious served over ice or with coffee. Shake before using.

Prep Time: 5 minutes

Cook time: 10  minutes

Yield: 2 cups

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