Tried to do an experimental version of Irish Cream using – well – no dairy! Substituted 2 x 400ml cans of coconut milk for the normal sweetened condensed milk, and used honey as a sweetener, and a little brown sugar. Also, as an experiment, made some cashew \u201cmilk\u201d and added that to the mix as well.<\/p>\n\n\n\n
Put the two cans of coconut milk into a pan and bring to a simmer and add the seeds from the vanilla pod, cocoa and brown sugar. Bring to a simmer again again and reduce until it is about half of the original volume. So you end up with about 400ml. Cool the mixture in the fridge.<\/p>\n\n\n\n
Stalk the cashew nuts in water for about 6 hours and then put in a blender with 3 cups of water. Blend for about 3-5 mins and then strain through a fine sieve a couple of times.<\/p>\n\n\n\n
Add the coconut reduction to a blender together with the cashew milk, instant coffee, vanilla extract and eggs and blend well,<\/p>\n\n\n\n
Finally in order to avoid curdling the mixture when you add the whiskey transfer the mixture to a bowl and gradually whisk in the whiskey.<\/p>\n\n\n\n
Job done!<\/p>\n\n\n\n
Well, it\u2019s definitely Irish cream, but it needs to be sweeter . Think the cashew milk was a mistake as it\u2019s not sweet enough and dilutes the mixture down so it\u2019s a rather runny Irish cream. Next time avoid the cashews and add more brown sugar or honey.<\/p>\nShare<\/a>\n\t