Name: Vegan Irish Coffee With Coconut Cream + Hawaij
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 Cocktail
Cuisine: Other
Ingredients: 2.5 tablespoons Coconut Cream (Or Milk); 0.5 tsp powdered sugar; 0.125 tsp vanilla extract; 6 ounces hot brewed coffee; 1 tbsp brown sugar; 1.5 ounces Irish whiskey; 0.25 tsp Hawaij

Vegan Irish Coffee With Coconut Cream + Hawaij

Vegan Irish Coffee With Coconut Cream + Hawaij cover

From the Cook

1/6

Vegan Irish Coffee With Coconut Cream + Hawaij

Sunday Table Verified

Ingredients

Warning0 allergens identified

Vegan Irish Coffee With Coconut Cream + Hawaij

Whipped Coconut Cream

2 ½ tablespoons Coconut Cream (Or Milk)Chilled For At Least 3 Hours Or Overnight

½ tsp powdered sugar

⅛ tsp vanilla extract

Vegan Irish Coffee

6 ounces hot brewed coffee

1 tbsp brown sugar

1 ½ ounces Irish whiskey

¼ tsp HawaijTo Taste

Instructions

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.