Hot coffee served with some good Irish whiskey, a sprinkle of
hawaij, and a dollop of coconut cream for a truly delicious (and accidentally!!) vegan Irish coffee.
The first time I had a true Irish coffee was at an insanely packed pub in Galway. It was frigid outside, I had just finished eating a
Until this trip, I had only tasted Irish coffee made with Bailey’s or Kahlua. So I was under the impression that this was the norm. One night, in college, my friends and I drank a bit too much and decided to make Bailey’s from scratch. (In case you were wondering, it ended horrendously and was a huge waste of our $15 bottle of whiskey). But, that night in an Irish pub, while crammed in a tiny booth next to a crowd of burly, loud, rugby-playing Irish men, I learned of the beauty of an authentic Irish coffee.
Now, I will totally ruin that lovely imagery, because the recipe I am sharing with you today is totally not authentic. At its core, this vegan Irish coffee is inspired by its traditional cousin (whiskey + coffee + whipped cream on top). But, this version uses coconut cream and coffee
Personally, my favorite
In terms of coffee (because you know I care) I used a medium-roasted Brazil,
Lastly, I don’t know if it’s nostalgia getting to me, but I think drinking Irish coffee is best at night. I know many people have an aversion to drinking coffee after 2 p.m. And I get it. But if it’s a rainy, quiet Saturday night, I can’t think of anything better than an Irish coffee to warm me up and make me feel cozy. Alternatively, vegan Irish coffee would be completely amazing with a good potato hash (minus the bacon + runny eggs in vegan spirit??). So really, Irish coffee is appropriate any time of the day. Hooray!!
Vegan Irish Coffee with Coconut Cream +
Vegan Irish Coffee with Coconut Cream + Hawaij
Whipped Coconut Cream
- 1 can coconut cream (or milk), chilled for at least 3 hours or overnight
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
Vegan Irish Coffee
- 6 oz hot brewed coffee
- 1 tbsp brown sugar
- 1.5 oz Irish whiskey
- 1/4 tsp hawaij, to taste
- Spoon out the solid bits of the coconut cream (or milk) into a medium, chilled bowl. Reserve the remaining liquid. Add the powdered sugar and vanilla to the solid coconut cream. Lightly whip until combined. Add the reserved liquid from the coconut cream, 1 Tablespoon at a time, until you get a slightly runny, lightly whipped consistency. You want to be able to spoon it over the coffee while still maintaining its shape. Refrigerate, unless you are using it right away.
- In a coffee mug, combine the hot coffee and brown sugar. Stir until the sugar is dissolved. Add the whiskey, and 1/8 teaspoon of hawaij. You can add up to 1/4 teaspoon depending on your taste. Spoon 1 heaping Tablespoon of whipped coconut cream over the top. Serve immediately.
xo Sara Lynn
*Song of the day: The World is Watching by Two Door Cinema Club