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[aprilstarchild]

* 1 cup light cream
* 1 (14 oz.) can sweetened condensed milk
* 1 2/3 cup Irish Whiskey
* 1 teaspoon instant coffee
* 2 tablespoons chocolate syrup
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract

Aka: Yep. I'm going to try my hand at vegan Irish Cream again. Last time I used a recipe on vegweb.com that used coconut milk. It was tasty and boozy but not quite what I wanted. Coconut milk doesn't taste like coconuts per se, but it does have a distinctive taste, and that recipe tasted too much like coconut milk. ourglasslake has suggested I try cashew milk, which near as I can gather is just cashews and water in a blender and is very neutral-tasting and creamy.

Silk Soy Creamer doesn't have any sugar in it, and sweetened condensed milk has a ton of it. Maybe a ton of soy creamer and sugar for the first two ingredients? Nah, not fatty enough... cashew milk and soy creamer and sugar? I have everything else already except the whiskey. I'll get better whiskey this time too, I think.

*cackles maniacally*

Also, tonight I have to bug my parents to clear their crap off the table so I can use it to cut fabric. My list pre-Gathering: rikell42's shirt and pants. Another skirt for me, and mending my corset--there are stitches popping out in the front.

Comments

[rikell42.livejournal.com]

*cackles manically also*

I can help with the whiskey. that is if I can have some also. :P

cool to hear about the table but I can only imagine why your stitches would be popping out in the front.

*visualizing corset popping stitches in the front*

maybe i have been watching to much invader zim. Maybe not.

/me hears creepy zim music in his head.

[aprilstarchild.livejournal.com]

The stitches aren't popping out over my tits, if that's what you mean. They're in the middle, below them, and I think it's just cheap-ass construction. It was a pretty inexpensive corset to start with.

Yay for Zim!

[ourglasslake.livejournal.com]

I wouldn't make it as thin as milk. Seriously, if you try it, I think you'll be surprised at how creamy it is. I used it in a savory recipe that called for real cream, and it was incredible. And make sure the cashews are raw!

[aprilstarchild.livejournal.com]

I'd be using it to replace cream, so no, it wouldn't be as thin as milk.

So I just put some cashews and a wee bit of water in a blender and keep going? Add a bit of water until I get the consistency I like?

If I use soymilk instead of water, would that even more closely resemble cream?

*pondering*

If this turns out well, I'll have to make more.