We are not vegan, but we are dairy-free. My original Irish Cream recipe – before I discovered a dairy allergy – called for whipping cream and sweetened condensed milk. While you can get evaporated goat milk, I wanted to see what I could do with (canned) coconut milk. While this recipe may continue to be tweaked, but as I sip it right now I feel confident enough to serve it to friends. My original Irish Cream recipe, I bottled and gave as gifts on several occasions. I am definitely not forgetting that recipe.
My first attempt at creating my own Irish Cream recipe, I added more chocolate. My morning coffee was more mocha than creamy or Irish, so I tried again. That one could have been called “Black Irish” Cream. Here is what you will need for something closer to the traditional:
- 1 can full fat coconut milk (I prefer this brand in BPA free cans)
- 2/3 cup sugar (I use organic coconut palm sugar which does add a slight carmel-y flavor)
- 1/3 cup extra strong coffee (or espresso)
- 1 teaspoon of chocolate powder
- 1 Tablespoon approximately of vanilla
- 2 teaspoons approximately of almond extract (this intensifies sweetness)
- 1 pinch of cinnamon
- 1 cup of Irish whiskey
Start by brewing your coffee. I used double the amount of beans and let it steep a bit longer. I brewed a full pot and can just add hot water to it before mixing in my Irish Cream in the morning.
Heat the coconut milk in a medium to large sauce pan over medium low heat. The key here is to melt the sugar not to boil the milk, stirring in the sugar until it is well combined. Reduce heat to low and add the chocolate powder. I prefer to combine all of this with a whisk rather than a spatula.
Remove from heat and add the rest of the ingredients – vanilla, almond extract, cinnamon, and whiskey.
Serve over ice or with your morning coffee. The coffee is fairly strong, so I would not consume this too late in the day or you may have trouble sleeping. Store it in the refrigerator; you will likely need to shake or stir gently before pouring.
We have our corned beef resting. I will add potatoes, carrots, and onions, cooking it in the slow cooker. Of course, it will be served with cabbage. Our favorite cabbage recipe is below.
- 1 head green cabbage
- 1 small onion
- 2-4 Tablespoons bacon lard
- red pepper flakes
Cut the cabbage and let rest for at least thirty minutes in a colander with salt. Squeeze excess ager from the cabbage. Melt lard in a pan and cook onion until soft. Add cabbage and cook until soft (there is no perfect level of done – it depends on what your family prefers). I like to season with red pepper flakes. My son used to be sensitive to spicy, so I sometimes leave those out. It is easy, healthy, and yummy.
What will YOU be serving on St. Patrick’s Day?
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