Coconut Milk Irish Cream Recipe
Delicious dairy-free Irish cream recipe made with coconut milk, honey, and cocoa powder is a wonderful holiday treat!
Servings: 5 cups
Calories: 321kcal
Equipment
- Saucepan
- Blender
Ingredients
- 2 13.5 oz cans coconut milk or make your own, divided
- ⅓ cup honey
- 1 TBSP cocoa powder
- 1½ cups Irish whiskey or whiskey/bourbon of your choice
- 4 eggs clean, fresh
- 2 tsp instant coffee granules
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- In a small sauce pan, bring 1 can coconut milk to a boil. Watch closely as it can boil over quickly.
- Add honey and cocoa powder and reduce to a simmer.
- Simmer, uncovered for about 30 mins or until liquid is reduced by about half.
- Remove from heat and allow to cool.
- Combine cooled condensed coconut milk and all remaining ingredients in a blender and blend until smooth. You can also use an immersion blender.
- Store in a tightly sealed container in the refrigerator for up to 1 month.
- It may separate slightly so gently stir or shake to reincorporate before serving.
Notes
Excellent for sipping "on the rocks" or diluted with coconut milk or as coffee creamer.
Nutrition
Serving: 1/2 cup | Calories: 321kcal | Carbohydrates: 14.1g | Protein: 4.1g | Fat: 20.1g | Saturated Fat: 16.8g | Cholesterol: 65mg | Sodium: 37mg | Fiber: 1.9g | Sugar: 12.1g