This makes a delightful drink that is creamy without cream, flavoured with vanilla and just a hint of coconut.
After I posted Homemade Irish Cream I had a request for a dairy free version. Now, when making things like this, whether it be gluten free, or dairy free, I don’t want the best part of the recipe to be the absence of the ingredient, but rather I like them to be delicious in their own right. For instance, I prefer the extra chewiness that the chana flour imparts to My Favourite Brownies, so I make them this way whether or not I’m making them for someone who is gluten intolerant.
This one is a little more effort than the Homemade Irish Cream, but if you’re looking for something dairy free, or just something a little different, it’s a win.
Makes: about 4 1/2 cups or about 1L
Time: about 20 minutes to reduce coconut milk, + cooling time
You will need:
- 2 cans of full fat coconut milk (2 x 398 mL) or 28oz
- 2 1/2 cups (20oz) of Wiser’s Vanilla Whisky or other vanilla whisky
- 1/2 cup brown sugar (I used dark brown sugar, but regular will work)
- 2 tbsp of chocolate syrup
- 1/4 tsp almond extract
In saucepan or pot, pour contents of two cans of coconut milk and 1/2 cup of brown sugar. Whisk together and bring to a boil. Boil, stirring occasionally, until reduced by about 1/3 or 8oz – this took about 20 minutes for me, but will depend on the surface area of your pan, if you are using a pan or pot with larger surface area, it will take less time, if you are using a regular pot, it will take longer. If you skip this step it will result in a rather watery end product.
Once reduced, remove from heat and allow to cool completely.
Add 2 1/2 cups vanilla whiskey, 2 tbsp chocolate syrup and 1/4 tsp of almond extract to the cooled coconut milk. Whisk together until blended and pour into a container. Keep refrigerated for at least a month- though it’s probably good for much longer but my bottle ends up mysteriously empty sooner. Shake well after being refrigerated.
Enjoy on the rocks or added to coffee.