In case you tried our regular Irish cream last week, try this vegan variation. I was very surprised by this recipe, it held together much better the regular Irish Cream.
2 tablespoons of unsweetened cocoa powder
2 shot glasses of brown sugar
1 tbsp of vanilla bean paste
2 cans of coconut milk
2 cans of soy milk (use the cans form the coconut milk to measure)
6 packets of Splenda
1 can of strong coffee
1/2 to a 1 full can of whiskey (pick your favorite, if you don't have one, go big and try Jameson's)
Combine all ingredients, except the whiskey, in a medium pot.
Warm for 5 minutes and add whiskey. Measure to taste.
Let cool and place in a bottle.
Stay thirsty my friend!