Cook Along with Chef Tessa: Irish Cream (Vegan)

Vegan Irish Cream

By Chef Tessa Turcotte-Novosedlik

November 10th, 2021

Ingredients:

• 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

Instructions:

• 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.