Faux Irish Cream
This dairy-free version of a holiday favorite is sweetened with maple syrup instead of sugar. If you are avoiding caffeine, substitute chicory or roasted-dandelion-root brew for the espresso.
Ingredients
- 1 13.5-oz. can full-fat coconut milk
- 1/4 cup maple syrup
- 1 tbs. vanilla extract (use vanilla-bean paste if you are avoiding alcohol)
- 1 shot espresso (about 2 oz.)
Directions
STEP 1
Mix all ingredients together and whisk until smooth. Serve at room temperature or chilled.
STEP 2
Store in the refrigerator for up to a week.
STEP 3
Optional spirit: Try a bit of Irish whiskey. If you’re spiking the entire batch (which will help it keep longer), add 2 to 3 ounces.
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Betsy Nelson (a.k.a. “That Food Girl”) is a Minneapolis-based recipe developer and food stylist.
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