88g soft brown sugar
200 ml FRESH strong coffee
240 ml Irish Whiskey (essence based)
Add coconut milk to saucepan and whisk in the sugar.
Bring to a low boil then simmer for 10 - 12 minutes (thickens mixture)
Remove from heat then whisk in the coffee
Once at room temp add the whiskey, whisk and bottle ! Store in the fridge. Should be good for 5 - 7 days.
Notes :-
I use a push down plunger pot to make the coffee .. use either an expresso or a 5 rated coffee ... stronger the better !
To be properly vegan no animal products should be used ... I use bentonite to clear the wash.
Makes just over a litre.
This is a little thinner than the original but could be made thicker by replacing half the coconut milk with coconut cream . Or use the ktc bars of coconut to make the cream.
enjoy all !
IainStatistics: Posted by Iain — Sat Jan 05, 2013 11:12 am
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