Double or triple this creamy liqueur from the Leon Fast Vegan cookbook and store it in the refrigerator for up to three days. Swap in bourbon for whiskey for a tasteful twist.
What you need:
¼ cup vegan whiskey
2 tablespoons freshly brewed espresso
2 tablespoons Kahlua coffee liqueur
1 teaspoon maple syrup
3 tablespoons coconut cream
2 tablespoons unsweetened vegan milk
½ teaspoon vanilla extract
3 dashes of vegan chocolate bitters
⅛ teaspoon salt
Ice cubes, to serve
What you do:
- Into a cocktail shaker or blender, add all ingredients except ice. Shake or blend until mixture is completely smooth.
- Pour into 2 glasses over ice cubes.
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