Description
This Irish creamer is full of flavor without the additives. Paleo, Keto, low carb and dairy free. You can use this for coffee, on cheesecake or straight up over ice!
Ingredients
Scale
- 1 can full-fat coconut milk (400mL)
- 1/3 cup Swerve
- 1 Tbsp espresso (I made 1 shot, drank the rest)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp cocoa powder
(optional)
- 1 cup Irish whiskey (or see next)
- 1 cup nut milk of your choice (heavy cream if you are keto) (or see previous)
Instructions
- Combine coconut milk, Swerve, espresso, almond extract, vanilla extract and cocoa powder. Bring to a boil and immediately reduce to a simmer, stirring occasionally. Simmer for 10-15 minutes depending on how thick you would like it.
- Remove from heat and let cool.
- Add Irish whiskey and whisk in, if you are keeping it as non-alcoholic add the milk or milk substitute. If you want it less strong you can adjust the recipe, however you would like, less, more or none.
- If you want to keep it really thick you can leave it just as it is (this is great on a cheesecake or drizzled on top of whipped cream).
- Put into a jar and refrigerate. Shake well before using.
Notes
Not sure how long this will last 2 days- 2 weeks, but it likely won’t last that long!
- Cook Time: 20-25 minutes
- Category: drink
- Method: stovetop
