HAPPY NEW YEAR!!
Can you believe it’s almost 2013? I can’t… but yet I’m very thankful for the upcoming new year. 2012 was an incredibly tough year for me and my family (a new medical diagnosis, and there were multiple family deaths). I am hoping 2013 will be much more calm, kind, and gentle on us all.
Last year I made many New Year’s resolutions, but this year I’m making one, and only one. I’m determined to finish the one thing I’ve been working on for years… the cookbook (yes, it’s gluten and dairy free). I’ve put my heart and soul into it, and it is so very close to being done. This WILL BE the year of the cookbook!!
Over Christmas, while I was at my brother’s house, I snuck a bit of his Bailey’s Irish Cream Liqueur in my coffee. It was good, but I didn’t realize how sickly sweet it was. I found myself wondering what I was really drinking (what preservatives and sweeteners were used, did they possibly use high fructose corn syrup?). There are no ingredients listed on the bottle, so unfortunately we are left guessing. I probably should have avoided having any of the Bailey’s altogether, but I didn’t.
Since having a taste of Irish cream, I really wanted to recreate the indulgence to enjoy on New Year’s, but I definitely wanted to make it healthier, and dairy free.
Irish cream has a very distinct flavor because of the Irish whiskey, but it is also creamy, and slightly sweet with a chocolaty-coffee taste. Honestly, it’s sublime. 🙂
There are many ways to enjoy this recipe. You can use it as a coffee creamer, in baked goods, in other alcoholic drinks, or simply enjoy it “over the rocks!” You decide!
Even though coconut milk is a main ingredient in this recipe, I think many of you will appreciate it does not have a distinct coconutty flavor.
Diary Free Irish Cream Liqueur (refined sugar free & vegan)
Yields about 3 ½ – 4 ½ cups
14 ounces canned coconut milk (full fat)
¼-1/2 cup palm sugar
½ cup strong brewed coffee, cooled to room temperature
½ cup unsweetened almond milk or coconut milk beverage
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon almond extract
½-1 cup Jameson Irish whiskey (I use ¾ cup)
- In a small saucepan over medium heat, combine the coconut milk with the palm sugar and bring to a boil. Reduce heat to low and gently simmer the mixture for 10 minutes, stirring frequently. Remove from heat and cool for at least an hour.
- Place the saucepan contents in a blender along with the coffee, almond milk, cocoa, vanilla and almond extract. Blend until smooth.
- Stir in the Irish whiskey to taste and refrigerate overnight or until very cold before serving. Store in an air tight container in the refrigerator. Use within 4-5 days.
Megan’s Recipe Notes:
As the Irish Cream sits in the refrigerator, the cream will separate from the whiskey. Just give it a quick stir before you pour!
Blessing to you and yours – Happy 2013!!