1droppeppermint essential oilor 1/4 to 1/2 teaspoon peppermint extract, to taste
Place all the coconut milk and cream, 3/4 cup coconut palm sugar, 2 vanilla beans, 2 tablespoons honey, 2 tablespoons instant espresso, and 1 tablespoon cocoa into a saucepan. Bring to a strong simmer and reduce for 10-12 minutes, stirring regularly. A skin or film may form on the top as it simmers, which is okay.
Remove from heat and stir in 1/2 teaspoon almond extract, 1 drop peppermint oil, and a pinch of sea salt. *At this point, you can add the whiskey or leave it out to add to individual cups when serving Irish coffee.
Strain through a fine-mesh strainer and store in a quart mason jar. (A pour lid comes in handy for serving from a mason jar.)
Allow to cool to room temperature and then refrigerate for up to 10 days. Shake well before using.
Yield: 4.75 cups with the whiskey, 3.25 cups without it. Serve with coconut whipped cream and sprinkle with cocoa.NOTES:
Nutritional data does not include the addition of whiskey.
The number of servings is based on 1/4 cup per serving as it can take a little more to achieve a familiar consistency in the coffee.
If coconut cream is not available, use all coconut milk and simmer 5 minutes longer to reach desired consistency.
Make it Keto with 1/3 to 1/2 cup of your favorite sugar substitute, like Swerve, to taste.
If vanilla bean is not available, add 2 teaspoons vanilla extract along with the almond extract once the simmering process is done.
Once cold, it tends to get very thick. Thin it out with more coconut milk if desired.
If you would like it to be sweeter add more honey. Coconut palm sugar tends to be less sweet than white sugar, so honey is a better option for sweetener.
Go easy on the mint, it is only supposed to have a subtle flavor on the end.
Freeze in ice cube trays for iced coffee or smoothies.