Homemade Baileys Irish Cream…made vegan!



It’s a lame Monday morning with 1 hour less sleep than usual and you’re probably thinking about this weekend.

So let’s talk St. Patrick’s Day. :)

It’s on Saturday. Fun will be had. Drinks will be consumed and parades will be watched. And we’ll probably be missing a lot more than 1 measly hour of sleep. Consider today your sleep deprivation training for the 17th.


Picture with me if you will, a thick and creamy homemade Baileys Irish Cream, free of any glycerol monostearate, dairy cream, refined sugars, maltodextrin, artificial flavours, modified milk ingredients, and colour.

I have no idea what I just typed.

Using just 5 natural ingredients, this homemade Baileys has a light hint of coconut and espresso. It’s vegan, but you’d never know it.


I also never would’ve guessed that Jameson Irish Whiskey would be vegan either. Who needs Guinness when you have this bad boy?


Last year, when I was putting together one of my vegan recipe round-ups, I came across Janessa’s submission for her vegan Baileys Irish cream. I suddenly realized that a homemade version didn’t look so difficult after all. I filed the idea away for later and finally got around to trying out my own version last week.

Coconut milk provided the ultra creamy texture. I “cooked down” the coconut milk with some Sucanat (or use brown sugar), until it thickened, for about 10 minutes.


During my first trial, I cooked it down too long and discovered how to make vegan condensed milk!!


Check out how thick and creamy this is after about 20 minutes, cooking down 2 cans of full fat coconut milk and 1/2 cup of Sucanat. I’ll have to use this in a baking recipe…it’s crazy delicious.


I decided that I didn’t want it that concentrated for the Baileys, so I bottled up the first attempt and went back to the drawing board. This time, I only boiled it for about 9-10 minutes, instead of 20. It was perfect..slightly thick, but not overly so. I removed it from the heat and stirred in the rest of the ingredients.

Like this homemade espresso. ZING!!! Can you tell I drank espresso all weekend long? You can use coffee too, but I wanted it bold.


Let’s just say that I didn’t feel the effects of the time change at all…..wheeeeeee.

However, my hands may be a bit jittery.


With a pinch of salt and a hefty dose of Jameson, it was complete..and incredibly easy to make! My batch made about 3.5-4 cups, as shown below. The actual yield is unknown because there was a lot of sampling going on!


Homemade Baileys Irish Cream, made vegan.

Vegan, oil-free, soy-free


5 from 1 reviews

Ultra creamy and delicious, this vegan Baileys will knock your socks off. And not just because it’s strong!

Inspired by Janessa.

3.5 to 4 cups
Prep Time
Cook time
Total Time


  • 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


  1. 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.
  2. Remove from heat and stir in the espresso or coffee. Don’t have a coffee maker? Just buy a cup from the coffee shop and use that. Add in espresso/coffee to taste.
  3. 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.
  4. 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. I’m not positive how long this keeps in the fridge, but it’s been good in our fridge for a couple days now and I expect it to last 4-5 days. Well, not technically…!

I’m thrilled with how this turned out. It’s very strong, but then again, the original Baileys is as well and I wanted it to be as close to the original as possible.
You can serve it over ice…


Add a shot to coffee or tea…


or even bake with it…yessss.


Now I just have to find a way to sneak my Baileys into the pub…

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{ 211 comments… read them below or add one }

Rachel R. March 19, 2012

This stuff is AMAZING. I made a double-batch for our St. Patty’s party – attended largely by omnivores – and it was a hit!


Annie March 19, 2012

Holy moly, this was absolutely delicious! Thanks for sharing, Angela!


meg April 3, 2012

I just made this tonight. All I can say is WOW! So easy to make, and soooo delicious. Thank you thank you thank you!


Annie July 3, 2012

Hi, Angela!

What would happen if I used all light coconut milk? Thanks :)


Blake @ Blake Bakes July 8, 2012

I used your accidental discovery of vegan sweetened condensed milk to finally veganize my family key lime pie recipe. It turned out awesome. Thanks!


Angela (Oh She Glows) July 9, 2012

wow that’s great!!


Meggyn August 4, 2012

I am impressed. Got damn.


loren August 6, 2012

Great post, Angela! Wonderful recipe, commentary, and photos. I look forward to trying this sometime soon.Thank you!


Erin November 11, 2012

This recipe is great!! My hubby and I love Carollans Irish Cream and were looking for a recipe to make some. This is fantastic!


C.G. Avalos November 15, 2012

Just finish making this phenomenal recipe….now I’m working on finishing my second drink so if you all will excuse me.

Oh yea…it taste wonderful.


stephanie November 24, 2012

sipping on it now and it’s gorgeous, just gorgeous. <3


Angela (Oh She Glows) November 25, 2012

mmm you just gave me a craving for this…it’s been too long!


Laura November 25, 2012

Yum, i cant wait to try this recipe.. bailey and coffee used to be my favorite in the winter and I’ve missed it.

If there anything i could substitute for the Jameson if i wanted to make it non-alcoholic? my boyfriend doesn’t drink and i know he’ll want something special in his coffee when he see mine :D


Angela (Oh She Glows) November 26, 2012

Im not sure but you could always just leave it out! Maybe more almond milk?


Patricia Tyrrell December 9, 2012

Would coconut sugar work as well as Sucanat? Looks delish, can’t wait to try it this Christmas!


Angela (Oh She Glows) December 10, 2012

I can’t see why those sugars wouldn’t work!


zosia December 11, 2012

Hi :)

I have two questions about this awesome recipe…

1) Can I use coconut sugar instead of sucanat / brown sugar?
2) By 3/4 cup strong espresso or coffee, or to taste – you mean prepared coffee, right? (Have to make sure…)

Thanks :)


Angela (Oh She Glows) December 11, 2012

Hey, To answers both your questions – yes I think so and yes :) enjoy!


Rachel December 13, 2012

This may be a no brainer question but….I am thinking of making this as Christmas gifts this year and am wondering (for shipping purposes) if this will need to be kept cold?


Angela (Oh She Glows) December 13, 2012

Hey Rachel, I think opened coconut milk needs to be refrigerated so I would say yes it does. Sorry about that!


Thayer December 13, 2012

Really enjoyed this recipe the first night we made it, but by the next day there were big chunks of solid coconut fat in the batch that just wouldn’t “stir up”. It was a little gross trying to chew through it. Has anyone else had this happen? Did you find a solution?


Angela (Oh She Glows) December 14, 2012

This can happen due to the the coconut milk and sometimes there isn’t much you can do about it. I would try reheating it to see if that can melt the coconut bits.


Marielle | Vega in Vianen February 7, 2013

I discovered the same just now. Made some a couple of hours earlier and we were definitely ready to try some! I might just leave it outside the fridge, see what happens… I have to admit, I only made half of the amount, so I only used fullfat coconut milk…


Christina December 13, 2012

Oh my gosh! You have no idea how timely this post is. Can’t wait to try this recipe. Absolutely love your site.


Jessica December 13, 2012

This looks amazing! I was wondering if I could make this without the coffee? My mom and I both love Bailey’s but she does not like coffee at all (not sure if original Bailey’s has coffee in it?) Thanks!


Angela (Oh She Glows) December 14, 2012

Yes Im sure you can make it without! Just sub the espresso/coffee for almond milk, maybe?


Vegan Radhika Sarohia December 13, 2012

This link was in my FB feed this morning so I clicked over and I was reading it all perplexed and discombobulated, thinking “Whaaa…how I’ve never noticed before that St Patrick Day is apparently in December and like one week before Christmas wtf?!!”
Then I got to the comments and saw the comment dates indicating this was a post from March…and then it made sense…yikes, I need another latte to wake up hahaha:p


Vegan Radhika Sarohia December 13, 2012

Forgot to add this recipe looks spectacular and I will be making this for sure!!:D


Jacquelyn December 13, 2012

So which is it on the Jameson? You have 2 different amounts, one in the ingredients and one in the recipe? I don’t drink Bailey but I have a hubby that loved it but can’t have dairy anymore… so this will make a SWEET Christmas surprise!! But I want to get it tasting right!


Angela (Oh She Glows) December 14, 2012

I added about 3/4 cup…which makes it strong, but then again so is the original. I would add it to taste and you’ll be fine :)


Sandra December 15, 2012

I just made this and I was wondering whether I should put it in the fridge right away or whether I should let it cool down in the jar first. I’m very excited to bring this to my staff holiday party tomorrow (we have a few lactose intolerant people and I’m the token vegan)!


Angela (Oh She Glows) December 15, 2012

Either should be fine…I think I allowed mine to cool before putting it in the fridge. enjoy!


Tara December 18, 2012

I want to make this and take it with me on my travels..Do you think it would be ok out of the refridgerator for 8 hours or so??


Angela (Oh She Glows) December 19, 2012

Im not sure…I would pack it on ice :)


Meredith December 23, 2012

I made this yesterday and only used 1/2 cup of whiskey, and I found even that strong! It’s delicious though – I may have put some in my coffee at 10 AM this morning :)


Shadé @ One Vegan Fatty January 1, 2013

I made this for New Years Eve…ah-mazinggggg!!! Thank you!


Angela (Oh She Glows) January 1, 2013

awesome, happy new year!


Ysa January 4, 2013

OMG – just found your recipe on your 2012 list. Terrific!!
As I´m new to eating a vegan diet I just love to try “redesigning” food and beverages.
Thanks for sharing!
Love, ysabell


Lauren January 7, 2013

Making this today for a party I am having tomorrow! I’ve been making the transition to vegan for a couple months now, and I absolutely love how my body feels these days. Thank you for always providing some of the very best recipes on the web!! I wouldn’t have ever thought to make a jump like this without reading your blog!


Angela (Oh She Glows) January 7, 2013

Aw thank you Lauren, I appreciate it! Congrats on all your changes :)


Mary January 7, 2013

I made this for Christmas and was surprised at how much it tasted like the real thing. Bailey’s is a random thing I completely forgot how much I loved. And this is SO MUCH CHEAPER to make than buy! I think it actually tasted better the second day (as most things tend to) although it did start to get really thick from the coconut milk. After about a week it was almost gelatinous! I guess I should have drunken it faster. ;)


Melissa January 7, 2013

Finally got around to trying this and it was great. I did half as baileys and reduced the other half for glaze to a Guinness gingerbread cake. Great combo


Chasity Grome January 17, 2013

I’m interested in making this (I LOVE Baileys) but my husband doesn’t like coconut at all. Do you think I could sub in hemp milk for some of the coconut milk and it will still turn out okay?


Katherine February 19, 2013

OMG! Finally got around to making a batch. Wow! Delicious! I used both cans and mixed together and froze 1/2 for round two. It is so good. I was lazy and just added a tsp instant espresso powder while cooking down milk. I thoroughly enjoy your blog and every recipe I have made has been spot on delicious. Thanks Angela! You make being vegan fun.


Zariel March 7, 2013

Hey! Great recipe, do you think I could use this to fill a donut? My BF is craving an irish creme stuffed donut but I’m not sure where to begin. Your advice would be much appreciated!


Angela (Oh She Glows) March 8, 2013

Hmm I think it would be too thin to fill a donut? Maybe if you whipped it with icing sugar it might work?


Annie March 11, 2013

I made this last year and was very happy with the results! Do you think the texture would be that different if I use two cans of light coconut milk? Angela, I can’t wait until you publish a cookbook! Just sayin’… ;)


Sacha March 15, 2013

You have just received guru status; thank you for this recipe; I am definitely going to prepare some this weekend.

From a Bailey’s fan.


Angela (Oh She Glows) March 17, 2013

hah glad to hear that!


Darcy March 15, 2013

Looks delicious, I will have to try this out. P.S. I like the spoon in your pic, very pretty!


Megan March 15, 2013

Im not vegan but I love baileys and this recipe sounds even better than the original baileys! I’m going to give it a try. Enjoy your St.Patrick’s day!


Jen @ Existential Evolution March 16, 2013

Whoa baby! This is going on my TO MAKE list for an upcoming party. I do miss a Baileys on the rocks since cutting dairy out 4 years ago. Thanks for bringing this to us!!


anthony c March 16, 2013

I made this for my vegan girlfriend and we both LOVE IT! I would serve this to anyone and doubt they would know it is homemade, yet vegan. This will be part of our regular rotation, thanks for shareing.


DarkValkyrie March 17, 2013

hello Angela
discovered your blog very recently, and must say I love it.
I allowed myself the right to adapt and translate your fantastic recipe for today, right here:
I mentioned your blog of course.
if you ever disagreed with my initiative, just let me know, and I will change my blog.

see you soon and thanks for sharing that great recipe anyway.


Rachel March 18, 2013

This was AMAZING! Huge hit with everyone in my house! The only thing I changed in the recipe is adding a tiny dash of organic vanilla extract at the end. I felt like it helped tie all the flavors together seamlessly. Thanks so much for this recipe! Definitely going to make it all the time now! :)


Olivia March 18, 2013

Mine curdles as soon as I put it in my coffee, is this normal? Or did I mess something up, lol?


Angela (Oh She Glows) March 18, 2013

Hey Olivia, Gosh I’m not sure why that is happening – it could be the coconut milk acting up. Sometimes it can do that depending on the brand. Does it help if you whisk it into the coffee?


Olivia March 18, 2013

I used my emulsion blender, but I think you’re right with the coconut milk. Next time I’ll use a different brand and see what happens. Thanks!!


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