Wheat Belly Irish Cream

This is an adults-only treat: a version of a delicious rum-based Irish Cream made without sugar or, in this version, dairy, unlike the widely-available commercial versions.

If you are a fan of the Irish Cream served as a liqueur or splashed over ice cream or other desserts, this is how you make a healthy version rich with all the flavor but with none of the sugar. I provide the dairy-free version here. Replace the coconut milk with an equivalent quantity of cream or half-and-half for a dairy version. Use the highest quality cocoa powder for the best flavor.

I’ve made this many times and presented it as a gift to friends in a decorative glass bottle, perfect for the holidays. Optionally, top with shaved dark chocolate, ground cinnamon, or serve with a stick of cinnamon or topped with whipped cream. For an alcohol-free version, leave out the rum.

If you use coconut milk, note that refrigeration will make it too thick to drink; allow to sit at room temperature for about an hour to let the oil liquefy.

Makes approximately 3 1/2 cups

1 14-ounce can full-fat coconut milk
3 ½ tablespoons unsweetened cocoa powder
2 tablespoons Virtue Sweetener (or other sweetener equivalent to ½ cup sugar)
1 tablespoon instant coffee granules
½ teaspoon ground cinnamon
1 1/2 cups unflavored rum

In blender, combine coconut milk, cocoa powder, sweetener, coffee granules, cinnamon, rum and blend until well combined. Serve with optional toppings.

Store in airtight bottle or jar in refrigerator.