2 cups strong herbal coffee or real coffee
1/4 cup liquid sweetener
1 quart chocolate soymilk
1 quart vanilla soymilk
1 quart vegan cream (I use Mimi Creme)
2+ cups good Irish whiskey (or good Canadian whiskey)** You can substitute 1/2 gallon vanilla soymilk + 1 teaspoon vanilla extract + 2 tablespoons vegan chocolate syrup
1) Brew your coffee/ or herbal coffee sub. Dissolve 2 tablespoons of your liquid sweetener in 1 cup of the 'coffee.' Add to your bowl or pitcher. Add half of the chocolate soymilk to cool off the 'coffee' and whisk. Add the vegan cream and whisk. Add the rest of the chocolate soymilk and half of of the vanilla soymilk. Add 2 cups of whiskey and whisk or mix well.
2) Taste your creation! Now mold it to your tastebuds!
You now have 1 cup of 'coffee,' 6 Tbl liquid sweetener, 2 cups of vanilla soymilk, and however much whiskey/whiskey is left in the bottle left. I had a little bottle of Bailey's that i was taste-testing my recipe against and that was soooo much sweeter than I wanted mine to be. If that is what you like, the sweetener mixes best in the 'coffee.' If your product is too strong for you or your intended gift recipient, add more soymilk. Counterbalance sweetness with more 'coffee.' Not strong enough for you? Add more liquor, you lush :)
I used to make this with agar dissolved in the 'coffee' before i found the MimicCreme. I also experimented with vegan chocolate instant pudding in that first step. Both work pretty well but my favorite version is this recipe.
If you don't have different quarts of the chocolate and vanilla soymilk, or want to use a different kind of 'milk,' just add some chocolate syrup and vanilla extract to the mix in step 1.
Get creative! Sub butterscotch or caramel for the sweetener! Sub hazelnut, etc flavored creamer! Add extracts of whatever you have in your pantry! Seriously, anything you add will taste good in this. You cannot screw this up.
Pour in whatever container you intend to refrigerate it in. Make sure it is very clean, sterilized if you can. This probably doesn't NEED to be refrigerated (the original version, with its raw eggs and cream and sweetened condensed milk, apparently is shelf safe because of the liquor) but I'd rather be safe than sorry.
Source of recipe: I veganized my sweetie's Irish great-aunt's Christmas brew. This is my most perfect batch yet!