Rarely do I make desserts or work with alcohol (unless it’s for a tincture or homemade extracts) but this month we decided to have our family holiday dinner early so that we wouldn’t miss out while we are in Panama.
My family does not celebrate Christmas, though, not for religious reasons. We are atheists and really don’t celebrate any holidays. Our tradition is to go away each year at this time to spend a week or so together making memories on (usually) the beach. No store bought gifts, just the gift of our company and time.
This year, under the Christmas fern (there is a fern we threw some things under this year to appease Jeff’s family – we had a good laugh) this year were three lovely mason jars of delight as pictured above. Last minute I decided that I was in the spirit (he he) of giving my time and energy to something delicious and seasonally appreciated – Irish Cream!
This recipe takes no time at all, really no skill and is environmentally and animal friendly.
The only hitch is that you have to use quite a bit especially if you like to see your coffee turn white because this isn’t made with heavy cream. I’d say a 50/50 ratio is good!
I’ve included the nutritional information as well as traditional Irish Cream nutritional info so that you can see the difference for yourselves!
3 cans light coconut milk
1.5 cups espresso/dark coffee
1.5 cups Jameson’s Irish Whisky
3/4 cup natural organic sugar. ( I used brown cane this time)
On stove top bring coconut milk to a light boil stirring often.
Reduce heat to simmer and add sugar. Continue to stir often for about 10-12 minutes or until the liquid has thickened some. You will be able to tell by feel when you are stirring.
This can be stored in a sealed jar for a week in the fridge. If you can this – it will last far longer. I made 2 litres of the stuff with this recipe.
*Calories come from saturated fats, nearly 90%*
Vegan Irish Cream : Roughly 65 calories per oz
Traditional Irish Cream: From 130-147 calories per oz