- 1 can full fat coconut milk
- 1 can light coconut milk
- 125 g Sweet Nature brown cane sugar
- 175 ml strong coffee
- 2 tbsp. cocoa powder
- 200 ml good quality Irish whiskey
In a medium pot whisk together the two cans of coconut milk. Stir in the brown sugar and bring to a boil. Reduce the temperature and allow to simmer for 8-10 minutes. Remove from heat and stir in the coffee and cocoa powder. Allow the mixture to cool briefly before stirring in the irish whiskey.
Fill bottles with your vegan Irish Cream and store in the refrigerator. Make sure to shake well before use.