Recipe Instructions:
¾ cup coconut milk, or milk of your choice (see note 1)
1 oz chilled espresso or instant coffee shot (see note 2)
2 teaspoons maple syrup
1-2 drops vanilla essence or extract (to taste)
½ teaspoon cacao or cocoa powder
1 tablespoon light cream (optional)
INSTRUCTIONS
Place all ingredients in a blender and blend on low until just combined. Alternatively, place all ingredients in a shaker with a few cubes of ice and shake well for about 20 seconds.
Taste, then add more maple syrup and/or cream to reach your desired taste.
Serve over ice.
NOTES
Note 1: I love using coconut milk in this recipe because it adds a delicious creaminess. You can use regular milk if you prefer, or almond milk gives a beautiful nutty flavor.
Note 2: For a single shot of espresso (perfect for this non-alcoholic Baileys), mix 1-2 heaped or level teaspoons of instant coffee with 30ml/1oz of hot water. Test for strength and increase or decrease the coffee to taste. You can make a double shot by mixing 2-3 teaspoons (heaped or level) into 60ml/2oz of hot water.
Note 3: The cream is an optional ingredient but it really does add a lovely decadence to this recipe! If you are using coconut cream you may choose not to use cream as it's already quite rich. I highly recommend using the cream if you using a regular or almond milk.
Note 4: Make this into a true dessert drink by adding whipped cream and chocolate flakes on top!
