Vegan Brandy ‘Butter’

vegan brandy butter in a jar


165 ml coconut milk

165 ml almond or soy milk

1 cup HCW Xylitol

1 and a half tsp HCW Vanilla Extract

2 tbsp brandy (or more to taste)



  1. Combine the coconut milk and almond/soy milk with the Xylitol.
  2. Place in a small saucepan and bring to a slow and gentle boil.
  3. Reduce heat and allow the sauce to simmer for 7 -10 minutes. Be careful not to overheat.
  4. Add the vanilla extract and the brandy and allow to simmer for another minute or two, stirring the mixture as you wait.
  5. Remove from heat and allow to cool.
  6. The sauce will thicken as it cools.