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!
For the coconut whipped cream:
114-ounce can full-fat coconut milk, chilled at least 12 hours
1tablespoonpure maple syrup
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.)
1/3cupcoconut whipped cream
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.