Dairy Free Pumpkin Spice Irish Creme (Keto & Paleo)
Now you don’t have to wait until fall for the Pumpkin Spice Irish Creme to be release and can enjoy this delicious drink whenever. This simple recipe can be easily adjusted to your preference less chocolate, more whiskey, or even dairy-free. I am obsessed with this Pumpkin Spice Irish Creme recipe it goes perfectly in coffee for those relaxing fall weekends! Store it in the fridge for up to 2 weeks in a sealed container or mason jar.
If you are not keto, and prefer to use real maple syrup feel free to do that! If using real maple you will not need to add the stevia or monk fruit! For best results please use the ingredients linked to in the recipe.
if you prefer your baileys creamier feel free to add in more of that to taste!
1 Can full fat Coconut Cream OR 1 3/4 Cup Heavy Cream (or more to taste)
2 Tbsp Espresso
2 Tsp Vanilla
1 Tsp Cocoa Powder
2 1/2 Tsp Pumpkin Spice
2 Tbsp Pumpkin Puree
3 Tbsp Sugar-Free Maple Syrup or Real Maple Syrup
1/4 Tsp Himalayan Salt
1/4 Tsp Liquid Stevia or Liquid Monk Fruit
1 Cup Irish Whiskey
Optional: A little orange food coloring to make it orange.
In a medium sized saucepan, combine the coconut milk, espresso, vanilla, cocoa powder, pumpkin spice, sugar free maple syrup, liquid stevia & himalayan salt. Bring to a boil over high heat. Stirring constantly, allow to boil until it begins to thicken, about 2-3 mins. Then reduce heat to medium heat. Keep stirring and allow it to boil until the liquid has reduced by half, about 5-10 mins. Remove from heat and allow to cool, stir in Irish Whiskey. Place in a jar and chill in fridge for 1 hour. Store covered in a sealed container in the fridge. Should keep for about 2 weeks.