Dairy-Free Vegan Irish Coffee

Vegan Irish Coffee recipe - Fluffy coconut whipped cream floats atop whiskey-spiked coffee for this dairy-free riff on the belly-warming classic.  Perfect St. Patrick's Day cocktail!

I’m an amalgamation of about a gazillion different heritages – Norwegian, German … tarheel … I don’t even really know. So every time I post something culturally specific, I feel like a bit of a phony. So I’ll just start off by saying this is, no doubt, quite far from actual real authentic Irish coffee. I suppose the “vegan” in the title could also have tipped you off to that. And the Scotch whiskey instead of Irish whiskey could possibly be downright criminal. I don’t even know. Disclaimer, disclaimer, disclaimer.

What can I claim to know, without a doubt? This dairy-free Irish coffee recipe is super, duper, awesomely tasty.

Vegan Irish Coffee recipe - Fluffy coconut whipped cream floats atop whiskey-spiked coffee for this dairy-free riff on the belly-warming classic.  Perfect St. Patrick's Day cocktail!

Irish coffee (to the best of my knowledge!) is a simple drink made with hot coffee, whiskey, and a little bit of sugar if you wish. Then. Then! The best part: a big awesome layer of sweetened whipped cream floating on the top. You sip your spiked coffee through the cream, acquiring a bit with each drink of coffee.

Good stuff. Warming stuff. Comforting stuff. Delicious stuff.

Vegan Irish Coffee recipe - Fluffy coconut whipped cream floats atop whiskey-spiked coffee for this dairy-free riff on the belly-warming classic.  Perfect St. Patrick's Day cocktail!

This dairy-free version simply substitutes the dairy-based whipped cream with coconut whipped cream, which really is a perfect topper for Irish coffee. It floats on top like a dream – and, bonus, coconut + coffee already go together like whoa (coconut milk is, incidentally, one of my favorite alternate coffee creamers).

So, is this authentic? Probably not. But is it awesome? Well, I think so!

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Dairy-Free Vegan Irish Coffee

Fluffy coconut whipped cream floats atop whiskey-spiked coffee for this dairy-free riff on the belly-warming classic.  Perfect St. Patrick’s Day cocktail!

Ingredients:

For the coconut whipped cream:

  • 1 (14-ounce) can full-fat coconut milk, chilled at least 12 hours
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch salt

For the Vegan Irish Coffee:

  • 1 cup strong brewed coffee
  • 1/8 cup (2 tablespoons) whiskey (Suggestions: Use Irish whiskey such as Jameson for a more authentic version – I used Johnnie Walker scotch whiskey and it’s good too.)
  • 1 teaspoon granulated sugar (optional)
  • 1/3 cup coconut whipped cream

Directions:

Make the coconut whipped cream

Spoon the white, solid layer off of the top of the can of coconut milk and place it in the bowl of a stand mixer affixed with the whisk attachment or in a medium bowl so you can use a hand mixer. Beat at medium speed until it forms stiff peaks, 2-3 minutes. Add syrup, vanilla, and pinch salt. For an in depth tutorial, head on over to Oh My Veggies!

Assemble the Vegan Irish Coffee

Pour the coffee, whiskey, and sugar, if using, into a mug or heatproof glass. Stir to combine (if adding sugar, take care to stir until dissolved). Spoon coconut whipped cream over the top. Serve.

Coconut whipped cream recipe adapted from Oh My Veggies

All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.