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!
Ultra creamy and delicious, this vegan Baileys will knock your socks off. And not just because it’s strong! Inspired by Janessa. 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.
Homemade Baileys Irish Cream, made vegan.
3.5 to 4 cups
You can serve it over ice…
(click to expand)
Ultra creamy and delicious, this vegan Baileys will knock your socks off. And not just because it’s strong!
Inspired by Janessa.
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.
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…
This is a great recipe. I am making it for the second time in a month. I use it in a vegan cheesecake recipe, but then use the leftover for just drinking. =)
I think I will cut back on the whiskey a bit — it was pretty strong.
I will also put it through a strainer before serving. The dregs might have been from the espresso, but I also think it was from the other ingredients (coconut milk and the sugar).
Thanks for the great recipe!!!
This recipe rocks! I made this as a Christmas gift for my Mom and it was absolutely delicious! Thankfully I doubled up on the ingredients and have some for myself! Thank you!
Thanks for your review Christine…so glad you enjoyed it so much!
Can I use regular sugar in place of the sucanat? Or will that make a big difference? Looking forward to making this for my family this Christmas!
I have been making this for years! Today I tried with vanilla almond milk instead of coconut and lowered the sugar portion to 1/3 cup. SO DARN GOOD and my yearly Christmas tradition :)
Just made this and it is absolutely amazing!! Was easy to make and turned out really well, tastes like the real thing :) I am so happy!! I used Captain Morgan rum instead of whiskey and a wee dash of cinnamon as well… Thank you Angela!!!!
This is delicious. I only added a 1/2 cup of whiskey initially because I’m not a huge fan of it – I figure my husband can add a bit more to a glass if he wants. So good, dangerously good.
Tis the season… Good day fellow vegetarians. I am attempting to make this Vegan Irish Baileys Cream today and give it away as Christmas gifts.
Has anyone tried to double or triple the recipe?
So, so delicious! Just finished making it. Thank you!
Do you know how long it can be stored for in the fridge as I am thinking about Easter gifts . Thank you
I made this recipe but did not heat it, I blended the ingredients and it tastes great,
Really good on the rocks or in baking recipes. However, a bit of a miss when you add it to your coffee, like I do. (Its the primary way I drink it). Turns out I needed a LOT to darken and flavor my coffee. Any suggestions on how I can adjust it to make it more like bailey’s and coffee?
Why salt? what does it do?