Vegan Irish Coffee With Coconut Cream + Hawaij

Hot coffee, Irish whiskey, a pinch of warm hawaij, and a dollop of coconut cream make a super comforting, cozy cocktail. I like to serve mine for dessert or brunch!!

Author: Sunday Table

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1 Cocktail

Calories: 288 kcal per serving

Ingredients

2 ½ tablespoons - Coconut Cream (Or Milk)
½ tsp - powdered sugar
⅛ tsp - vanilla extract
6 ounces - hot brewed coffee
1 tbsp - brown sugar
1 ½ ounces - Irish whiskey
¼ tsp - Hawaij

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.

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