Vegan Bailey’s – Irish Cream with a Twist

Friends, I promised I would be makingfor the Permanent Residency party I was throwing and, suffice it to say, vegans and nonvegans alike were lapping this up.

I’m glad I made a lot as I had some leftover for breakfast the next morning (just joking… I waited until lunch). Easy to make, even when already tipsy, smooth, delicious and fun to share, this tasty vegan beverage will be made in large quantities this Christmas I think, and maybe even added to coffee for a little extra warming kick now the Vancouver rain has set in.

Vegan Bailey’s (to make around 48oz)

This recipe is based on that by Epicurious Vegan, with a few slight amendments! Thanks!

2 cans coconut milk, room temperature, shaken

1/3 cup Silk soy milk creamer (or other creamer)

1/4 cup chocolate soy milk or 1tbsp vegan chocolate syrup

2/3 cup fresh brewed strong coffee

1 – 1/2 cups whisky (I ended up adding more to taste… of course)

4 tablespoons vegan caster sugar

4 tsp vanilla extract

I tried mixing everything together in a carafe with a whisk – I highly suggest mixing this in a blender instead… unless you like lumpy bits of coconut cream in your Bailey’s. Store it in the refrigerator.

I made a large batch and still had some left three days later and it was still great but, be warned, the whisky sinks to the bottom so make sure to whisk it up again before serving over ice, ice cream, or cake, or a willing partner. I imagine this would be wonderful to try to turn into ice cream too, if I had an ice-cream maker I would be trying it out right now. Let me know how you like your vegan Bailey’s Irish Cream – I’d love an excuse to make another batch!



