You're in for a real treat today, ma' darlin's. I've got recipes for Irish Coffee--made with a recipe for dairy-free Bailey's Irish Cream, and some Blarney Scones. And they're all plant-based and planet friendly (read: vegan!). And they are freakin' fantastic. You're welcome.
Yields 6-8 medium-sized scones
2 cups flour
1 tablespoon baking powder
3 teaspoons (vegan) sugar
1 teaspoon crushed salt
3 tablespoons Earth Balance, room temperature
1/2-3/4 cup Almond Milk
Preheat oven to 350 degrees F. Place a baking sheet lined with aluminum foil in the oven to warm.
Mix the flour, baking powder, sugar, and salt into a mixing bowl. Use your fingertips to work the Earth Balance into the dry ingredients until the Earth Balance is no longer clumpy.
Working the mixture as little as possible, add 1/2 cup Almond Milk and mix until it forms into a soft, sticky ball. Add more Almond Milk if needed to reach desired consistency.
Place the dough on a lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. From here, you may use a biscuit cutter to create circular biscuits or a pizza cutter or knife to create triangles (shown). Cut out your individual biscuits.
Remove baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn over, and bake another 4 minutes until lightly golden.
Serve with melted Earth Balance and Agave Nectar, or top with vegan whipped cream.
If you have leftovers, reheat at 350 degrees F or until warmed through. Enjoy!
Recipe adapted from here.
Vegan Irish Coffee
1 ounce vegan Bailey's (below)
2 teaspoons brown sugar
1 cup freshly brewed coffee
3 dollops homemade vegan whipped cream
Pour the Bailey's into a warmed mug. Add brown sugar (if desired). Slowly add the freshly brewed coffee while continuously mixing the liquid. All of the sugar should be dissolved. Add the whipped cream slowly--it will float just beneath the surface and it will be divine. You'll see. You can also mix it into the coffee for a smooth drink. Enjoy!
I always use this recipe for whipped cream. I am in love with Organic Authority for giving this to me. So easy and sooo delicious!
Vegan Bailey's Irish Cream
1 can of coconut milk
1/4 cup vegan chocolate chips
2 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 cup Jameson Irish Whiskey
Scoop the thick white top of the coconut milk into a mixing bowl. Pour the remaining liquid into a small saucepan and place over medium heat. Add chocolate chips, stirring frequently until melted. Pour chocolate mixture into remaining coconut milk. Add vanilla extract and whiskey. Keep refrigerated in a dark bottle.
It's delicious in Irish Coffee or pour it over the rocks with a dash of Almond Milk for a smooth White Russian. Sooo good!
One more thing....
It was worth it! If you're ever in Blarney, I say go for it. Then buy yourself a magnet that says "So stone me! I kissed it!".
Happy St. Patrick's Day, ma' hearts!