Vegan Irish Cream Recipe with Coconut Milk

This dairy-free Irish cream is silky, gently sweet, and balanced with coffee, cocoa, vanilla, and warming whiskey. Full-fat coconut milk supplies richness without making the drink excessively heavy, while a brief simmer smooths its flavor. Serve it chilled over ice, stir it into coffee, or use it in dessert cocktails. • Use canned full-fat coconut milk rather than refrigerated coconut beverage; the higher fat content creates the creamy texture. • Avoid boiling the base, which can intensify the coconut flavor and cause the fat to separate. • The flavor becomes rounder after resting overnight, so prepare the liqueur a day ahead when possible. • Whiskey and extracts can vary in production methods; check their labels or manufacturer guidance if strict vegan certification is important. • Replace Irish whiskey with another smooth blended whiskey for a similar result, though the flavor will be less traditionally Irish. • For a coconut-free version, substitute an equal amount of unsweetened oat-based cooking cream; the finished drink may be slightly thinner. • Replace the instant espresso powder with 1 tablespoon of very strong brewed espresso, then simmer the base for 1 extra minute. • Dark brown sugar may replace light brown sugar for a deeper molasses note. Keep tightly sealed in the refrigerator for up to 10 days. Natural separation is expected, so shake vigorously before serving; if the coconut fat firms up, let the bottle stand at room temperature for 10 minutes and shake again. Do not freeze, as thawing can make the liqueur grainy.