Ingredients: Non-Dairy Whipped "Cream"

Saturday we celebrated my Grandmother's 90th birthday at Skate's On the Bay in Berkeley. Now there are two traditions in our family. The first is that most occasions are celebrated with a view of the ocean or of San Francisco Bay. The second is that we love almost any warm liquor drink - Hot Toddies, Mexican Coffee, Irish Coffee.

Here's the dilemma for me: two of my family's favorite drinks include whipped cream. I'm allergic to cow's milk which pretty much means unless I want an upset stomach I should skip the topping. (For me the topping is seriously the best part.)

At Rainbow Grocery I discovered a Rice Milk-based Whipped "Cream" as well as a Soy Milk-based Whipped "Cream." As we just left my family and the memory of their Irish Coffees was still fresh in my mind, I snapped up a can of SoyaToo! Rice Whip.

On Sunday, while cubes slept I decided to treat myself to a Mexican Coffee (adapted a recipe by Rachael Ray). (I thought better of not sharing, so I made two and then woke him up.)

Mexican Coffee
Ingredients (makes 1 drink)

• 1/4 teaspoon Cacao Powder
• 1 teaspoon Maple Sugar Crystals
• 1 shot Coffee Liquor
• 6 to 8 ounces Coffee, steaming hot
• Whipped Rice or Soy Topping
• Pinch Cinnamon
• 1/4 teaspoon Cacao Nibs

Instructions

1. Add Cacao Powder, Maple Sugar Crystals, and Coffee Liquor to a coffee mug. Stir until well blended.
2. Add steaming hot Coffee.
3. Top with Whipped Rice or Soy Topping, garnish with Cinnamon and Cacao Nibs.

Credits: All images taken by Eden Hensley Silverstein for Recipes for the Good Life.