bakingglutenfreememories While visiting Ireland, I thoroughly enjoyed the various Irish coffees. I am not sure how many I had on that trip but I tried them from top to bottom, from County Antrim to County Cork. They were good everywhere but one in particular stood out as exceptionally good. It was in the village of Bushmills, using Bushmills Whiskey, naturally. The balance of coffee, whiskey, sweetness, and cream was perfection. The lightly whipped cream was dusted with cocoa powder which gave it additional flavor. Ever since then, I have tried to make a vegan Irish coffee similar to it.
I worked up this vegan Irish coffee recipe to replicate what I had in Bushmills. After a few tries over the years, this version closely matches the original that was so pleasing. Since I like to avoid refined sugar as much as possible, the sweetener in this is just a little maple syrup. And since my husband needs to avoid most dairy, I am grateful for the newer dairy-free heavy cream alternatives.
This vegan Irish coffee is great to have with brunch, especially on a cool day!
How to Make Vegan Irish Coffee
1. Brew 2 cups of hot coffee.
2. In the bowl of a stand mixer or in a medium sized bowl, add the heavy cream and 1 tablespoon of maple syrup. Beat until the cream becomes lightly whipped.
3. For 4 servings, take 4 mugs and add in each mug 1/2 cup of coffee, 1/2 tablespoon of maple syrup, 1/2 ounce of whiskey and stir. Hold a spoon over each mug and pour the cream over the back of the spoon, dividing the cream evenly between each mug. Dust the tops with cocoa powder, if preferred.
Storage Notes and Tips
- You can store any leftover whipped cream in the refrigerator for 2-3 days
- You may use another Irish whiskey such as Jameson Whiskey if Bushmills is not available
Vegan Irish Coffee
Ingredients
- 2 cups hot coffee, freshly brewed (458ml)
- 2 ounces Bushmills Original Whiskey
- 2 tablespoons maple syrup
Lightly Whipped Cream
- ¾ cup Silk Dairy Free Heavy Whipping Cream (170ml)
- 1 tablespoon maple syrup
Instructions
- First brew 2 cups of hot coffee.
- In a medium sized bowl or in a stand mixer bowl, add the heavy whipping cream and tablespoon of maple syrup. Beat until the cream becomes lightly whipped, preferably just enough so that the cream can be poured into mugs.
- For 4 servings, take 4 mugs and add into each one ½ cup of coffee, ½ tablespoon of maple syrup, ½ ounce of whiskey and stir with a spoon. Hold a spoon over each mug and pour the cream over the back of the spoon, evenly dividing the cream. (If the cream is too stiff, use a spoon to scoop it out) Lightly dust the tops with cocoa powder, if desired.For 2 large servings, take 2 mugs and add into each 1 cup of coffee, 1 tablespoon of maple syrup, and 1 ounce of whiskey and stir. Add the cream on top as explained above.
