I’ve always been a big fan of Baileys (and by always I obviously mean since I came of legal drinking age to now). But seeing as it’s made from cream my body doesn’t love it nearly as much as my mouth does. So this year I decided to take some inspiration from David Dand himself and create a vegan Baileys, not only for myself but for my friends as we have just started our quarantine lockdown of 2020.
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I worked up a recipe to make it vegan and make it boozy. Feel free to use more or less whiskey depending on taste. I’m a whiskey girl myself so I went a teense stronger but I also shared this with multiple people who all loved it and had no issue sipping it straight.
As for the coffee in the recipe, I’m not talking about your regular morning joe. I’m talking super strong, basically espresso coffee. You really need the coffee flavor without too much liquid. I made mine in my french press by putting 3 tbsp of coffee grounds to my 1 1/4 cup water. However, you could also make it in your Mr. Coffee the same way or even use concentrated cold brew. As long as it’s got that strong coffee flavor, you’re in business.
As far as whiskey goes, I just used Jameson. It tastes decent, has a good price point for quality, and blends right in. There’s no need to go dropping big bucks on a nice whiskey since it’s mixed with other flavors. However, Paddy’s would also be a good choice and is still in that more affordable range.
Homemade vegan baileys is thick, creamy and boozy. It’s so delicious in a cup of hot coffee or even by itself.
I tripled this recipe and bottled it up in these flip-top bottles. Tripling used up pretty much the whole bottle of whiskey and gave me 6 cute bottles to give as gifts. Paired with some edible cookie dough, my friends loved them as we started our lockdown. I also kept a bottle for myself, it’s too good not to, and had a bit with some Irish soda bread to celebrate St Patrick’s Day since none of us are leaving the house for the foreseeable future.
Store this in the fridge and shake vigorously before consuming. The coconut fats like to separate, which is totally natural, so you just have to blend it all back together. Similar to its original recipe, consume within 2 weeks.
- 1 1/4 cup strong black coffee
- 1 tbsp brown sugar
- 2 tsp vanilla extract
- 2 cans full fat coconut milk
- 1 cup Irish whiskey
- Prepare coffee. This is best with espresso, however, super strong coffee will do.
- Once coffee has brewed, pour over brown sugar in a large jar to melt sugar. Add vanilla extract and allow to cool slightly.
- Once cool to the touch, add coconut milk and whiskey. Lid and shake vigerously. Alternative, this can be made in a blender and blended for 1 minute to fully combine.
- Store in an airtight container in the fridge for up to two weeks.
Shake vigorously before serving. The coconut fats will separate as it settles in the fridge.