Gastography

This recently-unearthed gem is something my family has been making for holiday get-togethers since at least the late 70s. I remember my mother gleefully bringing this handwritten prize home from my great aunt’s house and making batches upon batches for holiday gifts.

I am happy to say that a dairy-free, updated version is tasty enough to gift as well.

Dairy-free Irish Cream Liqueur

3 large eggs
1 1/4 cup brandy
1 14 ounce can coconut milk
1/4 cup honey
1 3/4 cups almond milk
1 Tbsp. Cacao powder
1 1/2 Tbsp. Instant coffee
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract

First, make some paleo-fied sweetened condensed milk. Add the coconut milk to a small pan over medium high heat and heat to boiling. Quickly whisk in the honey and cut the heat to a simmer. Watch your milk carefully – coconut milk boils over as easily as cow milk.

Simmer 30-45 minutes, or until the liquid reduces by half. Cool completely before using.

Combine the paleo-fied sweetened condensed milk with the rest of the ingredients in a blender and blend until smooth.

Makes about 5 cups. Store in the refrigerator, tightly covered. Keeps up to 1 month. Shake before serving. Cheers!

Excellent alone, in coffee, in a milkshake, with cereal, and blended with ice.