Vegan Homemade Irish Cream… cheers!

Keeping up with Holiday recipes here is a very easy to make, super tasty Irish Cream recipe! Vegan or not, this will be a hit at your table, plus you’ll skip on all the artificial and yucky ingredients of commercial irish creams. I’ve seen other irish cream recipes out there that call for heavier milk or creamers for achieving a thick decadent consistency; they work for sure, but I prefer to use regular almond milk and thicken it with arrowroot, the consistency is pretty much the same plus you skip the extra fat!

4 cups almond milk
2 shots espresso
1/2 cup sucanat
1 cup whiskey
2 teaspoons arrowroot

Start by placing the almond milk and sucanat in a pan and bring to a boil, let simmer for a few minutes until the volume is reduced to 3 cups. In a separate glass mix the arrowroot with about two tablespoons fresh water until fully incorporated, add to the almond milk and allow to simmer for another three minutes or so. Remove from the heat, add the espresso and let cool at room temperature. Add the whiskey of your choice and serve!

Cheers! For healthy Holidays!