Recipe adapted from www.notquitenigella.com
1 teaspoon espresso coffee
2 teaspoons unsweetened natural cocoa powder
1 cup almond milk
1.5 cans coconut milk
1 tablespoon honey
1 to 1 1/2 cups Irish whiskey
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
In a small bowl or cup, mix together instant coffee, cocoa powder, and 2 tablespoons of the coconut milk until smooth.
Using a conventional or hand-held immersion blender, combine the coffee cocoa mixture, remaining coconut milk, almond milk, honey, Irish whiskey, vanilla extract, and almond extract and blend on high for 20 to 30 seconds or whisk until thoroughly combined.
Transfer to a container, seal tightly, and store in the refrigerator.
For the best flavour, let chill at least overnight to allow the flavors to meld together. Shake well before using.
[This should keep for up to 2 months in the fridge].