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:
114-ounce can full-fat coconut milk, chilled at least 12 hours
1tablespoonpure maple syrup
1/2teaspoonvanilla extract
Pinchsalt
For the Vegan Irish Coffee:
1cupstrong brewed coffee
1/8cup2 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.)
1teaspoongranulated sugaroptional
1/3cupcoconut whipped cream
Instructions
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.
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.