Ah, breakfast of dairy-free champions! It’s March, so of course we are dialing up the boozy recipes. Irish coffee is a classic, but heavily packed with dairy. For vegans, health enthusiasts, people with allergies–or someone who wants a plant-based alternative that tastes good–this is for you! Read on to make a mug (or two) of your own:
Grab a pint of NO BULL Mint Chocolate Swirl
1. First, make a batch of dairy-free whipped cream.
-In a bowl combine 1/2 cup of drained water from chickpea can (this is called aquafaba), and 1/8 teaspoon of cream of tartar. With a hand mixer, beat at a lower speed until it starts to get fluffy. Then increase speed until you see the classic peak formation. This should take a few minutes
-Last add 1/2 a cup of powdered sugar, 1/2 a teaspoon of vanilla extract and beat just enough to fully incorporate
2. Once that is ready, set in the fridge
3. Serve your cold brew and add 1 oz of Irish whiskey, and 1/2 an ounce of Bailey’s Almande Cream (yes–they made a vegan Irish cream!)
4. Finish your Irish Coffee with a scoop of NO BULL Mint Chocolate Swirl, a dollop of your plant-based whipped cream and a cherry. Spoon responsibly!