Friday, 20 December 2013

Vegan Bailey's Irish Cream

Who doesn't love a glass of Bailey's during the holiday season! Thanks to Oh She Glows for this wonderful recipe! Husband didn't like the hint of coconut so if this is you try it with vegan creamer or almond milk.

Vegan Baileys Irish Cream


1 can light coconut milk
1 can full-fat coconut milk
1/2 cup Sucanat (or brown sugar should work)
3/4 cup strong espresso or coffee, or to taste
3/4-1 cup Jameson Irish Whiskey, or to taste
pinch of salt


In a medium or large pot, add the cans of coconut milk and whisk.
Now whisk in the sugar.
Bring to a low boil, stirring frequently.
Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
Remove from heat and stir in the espresso or coffee.
Just buy a cup from the coffee shop and use that. Add in espresso/coffee to taste.
Add a pinch of salt and finally the Jameson, to taste.
I added about 3/4 + 2 tbsp of whiskey and it was strong, but so is the original!
Make it as strong or weak as you prefer.
Allow to cool.
Store in sealed jars and serve over ice, with coffee or tea, or in baked goods.
The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using.

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