Whisky Cream Liqueur - (Vegan, Wheat & Gluten Free)
*I just edited this recipe on Christmas Day because I've found the perfect proportions!
No Christmas would be complete without a few glasses of your favourite tipple, and I've been missing this classic for a few years now.
M&S do a very good alternative but it's hard to get and they only keep it in around December so I thought I'd have a go at making my own.
Most of the recipes I've found use coconut milk as this seems to do a good job at being creamy and relatively stable, but they have a nasty tendency of hardening when chilled so I've used a cheapy Coconut Milk here which stays liquid at room temperature. It's not pure a coconut milk, but it does the trick very nicely and at 59p from Pound Stretcher it also suits my budget!
This is the updated recipe that uses a proportion of Alpro Soya single cream. If you don't have any of that, you can just use 400ml of coconut milk instead.
So here is my version of this classic creamy booze...noice
Ingredients
125ml / 1/2 cup whisky
1 teaspoon barista style instant coffee
2 tsp vanilla extract
300ml tinned light coconut milk
100ml Alpro Soya single cream
5 to 6 tbsp sugar or agave syrup (any sugar or liquid sweetener will do)
Method
Put the ingredients into a blender or smoothie maker and blend for 1 - 2 minutes until all the sugar & coffee has dissolved.
Put into a suitable container or bottle for serving.
I like to chill mine in the fridge, hence the importance of choosing a coconut milk that stays liquid at cool temperatures.
Smoothie makers are ideal for this, if you store it in the fridge in the smoothie maker flask, you can always whizz it up again if it starts to solidify.
Try it out and let me know what you think!
Feel free to adjust the quantities of sugar & whisky to suit your taste.
Note: My family are originally from Scotland so I used Scotch whisky instead of Irish hence I didn't name this recipe "Irish Cream" but that's essentially what this is.
No Christmas would be complete without a few glasses of your favourite tipple, and I've been missing this classic for a few years now.
M&S do a very good alternative but it's hard to get and they only keep it in around December so I thought I'd have a go at making my own.
Most of the recipes I've found use coconut milk as this seems to do a good job at being creamy and relatively stable, but they have a nasty tendency of hardening when chilled so I've used a cheapy Coconut Milk here which stays liquid at room temperature. It's not pure a coconut milk, but it does the trick very nicely and at 59p from Pound Stretcher it also suits my budget!
This is the updated recipe that uses a proportion of Alpro Soya single cream. If you don't have any of that, you can just use 400ml of coconut milk instead.
So here is my version of this classic creamy booze...noice
Ingredients
125ml / 1/2 cup whisky
1 teaspoon barista style instant coffee
2 tsp vanilla extract
300ml tinned light coconut milk
100ml Alpro Soya single cream
5 to 6 tbsp sugar or agave syrup (any sugar or liquid sweetener will do)
Method
Put the ingredients into a blender or smoothie maker and blend for 1 - 2 minutes until all the sugar & coffee has dissolved.
Put into a suitable container or bottle for serving.
I like to chill mine in the fridge, hence the importance of choosing a coconut milk that stays liquid at cool temperatures.
Smoothie makers are ideal for this, if you store it in the fridge in the smoothie maker flask, you can always whizz it up again if it starts to solidify.
Try it out and let me know what you think!
Feel free to adjust the quantities of sugar & whisky to suit your taste.
Note: My family are originally from Scotland so I used Scotch whisky instead of Irish hence I didn't name this recipe "Irish Cream" but that's essentially what this is.
