A sweet coffee cocktail topped with a creamy mixture. This Vegan Irish Coffee with Coconut Cream is a delicious alternative to the traditional version.
Irish Coffee with Coconut Milk
Irish coffee is a sweet coffee cocktail with a caramel-like taste mixed with whiskey. A thick layer of creamy coconut cream sits on top. This vegan version is also dairy-free since it uses coconut milk instead of heavy cream.
It’s suggested to sip the coffee through the creamy topping. Whether you plan on doing this early in the morning to really get a jump on your day or are toasting friends late into the evening of St. Patrick’s Day it’s a delicious treat.
What does Irish coffee taste like?
Vegan Irish coffee tastes almost identical to the traditional version and has a smooth and sweet taste with a hint of spice and coconut. The coconut cream on top brings a creamy top layer that makes this coffee the ultimate indulgence.
This coffee is considered a cocktail so a few too many could leave you a bit tipsy. If you need something to soak up the moderate alcohol though then try this Sweet Irish Soda Bread or indulge in this Chocolate Guinness Cake.
How to Make Irish Coffee with Coconut Milk
This recipe is inspired by traditional Irish coffee, which is where I derived the directions. Irish coffee with coconut cream has a hint of coconut flavor.
- Caramelize fresh grated nutmeg and brown sugar. In a heavy-bottomed saucepan heat the ingredients over medium-high heat until melted and bubbly.
- Add the hot coffee to the saucepan. Continue to whisk the ingredients together.
- Place the whiskey in a mug and pour the coffee over the top. Feel free to add more whiskey if desired.
- Chill the canned coconut milk overnight. Just before adding the coconut cream to the mixing bowl place it in the fridge to chill for 10 minutes.
- Scoop just the coconut cream off the top of the can. Place it in the chilled bowl and whip it with an electric mixer until fluffy.
- Mix in the powdered sugar and vanilla.
- Scoop the whipped coconut cream on top of the coffee mixture. Top with freshly grated nutmeg.
Can I use coconut cream?
Yes. More and more stores are carrying just plain coconut cream, which is the thick and creamy sediment that settles as that top of the coconut milk can. Since there is more coconut cream in an entire can make sure to double up on the other ingredients for making the coconut milk whipped cream.
Which whiskey is best for Irish coffee?
For this drink, it’s best to go traditional and use Jameson whiskey. This whiskey has a smooth taste with a sweet finish and a hint of spice. It mixes perfectly into this famous Irish cocktail.
Recipe Notes and Tips:
- When you add the prepared coffee to the caramelized mixture it may begin to clump. Keep the pot over heat and continue to whisk until the mixture mix together.
- For a less sweet version of coffee use, half the sugar from the coconut milk whipped cream.
- Don’t shake or tip your can of canned coconut milk. The creamy sediment on top will mix with the actual coconut milk. For this recipe, you want just the coconut cream on top.
- Before adding the coconut cream to the mixing bowl place it in the refrigerator for 10 minutes to chill.
Equipment
- Medium Saucepan
- Micro-Plane Grater
- Whisk
- Mixing Bowl
- Handheld Electric Mixer
Ingredients
COFFEE
- 1/4 teaspoon Nutmeg freshly grated
- 1½ tablespoons Brown Sugar
- 1 cup Prepared Hot Coffee
- 1 ounce Whiskey
COCONUT MILK WHIPPED CREAM
- 1 14-ounce can Full Fat Coconut Milk
- 1/2 cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1/8 teaspoon Nutmeg freshly grated
Instructions
- Heat a thick-bottomed saucepan over medium heat. Grate fresh nutmeg into the pan with a micro-plane grater. Sprinkle 1 1/2 tablespoons of brown sugar evenly across the pan. The sugar will begin to melt and caramelize.
- Once the sugar has caramelized, about 2 to 3 minutes, add two tablespoons of hot coffee and swirl around the pan. Slowly add the whiskey and then pour in the remainder of the hot coffee and mix with a whisk for 2 more additional minutes.
- Chill your Coconut Milk overnight in the fridge (or for a minimum of 6 hours), being sure not to shake or tip the can.
- Place a mixing bowl into the refigerator for 10 minutes to chill before mixing the coconut cream. Remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape the top, thick cream out and leave the liquid behind. Place into the chilled mixing bowl.
- Beat for 30 seconds with a mixer until creamy. Add the Vanilla Extract and Powdered Sugar and continue to mix until creamy and smooth, about 1 more minute.
- Pour the hot coffee mixture into two glasses and then top with the coconut cream. Use the micro-plane grater to grate some additional nutmeg on top.
Notes
- When you add the prepared coffee to the caramelized mixture it may begin to clump. Keep the pot over heat and continue to whisk until the mixture mix together.
- Don’t shake or tip your can of canned coconut milk. The creamy sediment on top will mix with the actual coconut milk. For this recipe, you want just the coconut cream on top.
- Before adding the coconut cream to the mixing bowl place it in the refrigerator for 10 minutes to chill.
