Ingredients
- 2 cans full fat coconut milk
- 1/2 cup strong brewed coffee
- 3/4 cup coconut sugar
- 1/4 tsp vanilla powder (1tsp extract)
- 1/8 tsp sea salt
- 1/2 cup Irish Whiskey
Instructions
- Add contents of both cans of coconut milk into sauce pan and whisk in the remaining ingredients except the whiskey and heat over medium heat. Bring to a simmer and whisk occasionally for 20 minutes.
- After cooking, strain the mixture to remove the skin that may have formed on top... Allow the mixture to cool before putting it in the fridge.
- Chill completely overnight in a sealed jar. Once chilled you can add the Irish Whiskey and store the mixture for up to 10 days in the fridge... If you want to freeze any of the mixture, do so before adding the whiskey.
- To serve, shake it up. Serve over ice, with more espresso, in milk, or over ice cream.