A chipshot is a drink shot consisting of cold coffee, Tuaca and Irish cream and I only discovered this recently when I was googling the recipe for them. You see, to me, chipshots were always served hot in a huge mug topped with tons of whipped cream. That’s how I was first introduced to them about 14 years ago from my Uncle Dan and I wanted to make a vegan version in tribute to him.
My Uncle Dan passed away earlier this year. He was a man with a big heart and an even bigger mouth. I always knew there would be a lot of ball busting and laughing when he was around. He was quick with the comebacks and was never without a joke to tell. He will be missed.
One of my fondest memories of him was when we were out on Lake Tahoe on his and my Aunt Rita’s boat and he made us all chipshots once the sun went down. I haven’t had a chipshot in years, but when the So Delicious Mint Chocolate Coconut Milk came out I knew I wanted to make my vegan version (as promised in my Fall Favorites video) of it and toast to Uncle Dan.
Instead of coffee I heated the coconut milk on the stove and added Tuaca and vegan Irish Cream that my mom made. Then I topped it with Dandies marshmallows. The perfect hot cocktail for a chilly evening curled up in front of the fire.
Cheers to you Uncle Dan!
By November 30, 2013Published:
- Yield: 1 cocktail
A chipshot is a drink shot consisting of cold coffee, Tuaca and Irish cream and I only discovered this recently when I was googling …
- 4 OZ So Delicious Mint Chocolate Coconut Milk
- 2 OZ Tuaca
- 2 OZ Vegan Irish Cream
- 3 Dandies Marshmallows
- Heat coconut milk over medium heat until hot.
- Mix milk, Tuaca and Irish Cream in a mug and top with marshmallows.