This is quick, blender version of a famous Irish creamy whisky liqueur is absolutely delicious and 100% vegan! We used value whisky and instant coffee and it still worked well! It does need to be drunk almost immediately (shame!) but if the coconut milk starts to re-set, just blend again or warm through a little in the microwave and whisk quickly. You can also halve or quarter the quantities easily.
75ml/⅓ cup Scotch whisky or Irish whiskey ¼ cup strong fresh coffee, cooled OR 2 tsp instant coffee 1 tsp vanilla essence 1 tin coconut milk 4-6 tbsp agave syrup or more to taste
Place everything in a blender and whizz for 2 minutes or until completely smooth. Taste and adjust sweetness/whisky strength/coffee strength as desired. Whizz again. If storing in the fridge, make sure you soften it up again in the microwave or in a pan of hot water and whisk it up.