Serves 3
20 min
Vegan Baileys Irish Cream
Recipe GLPR5121fda754a7d7
A rich and creamy vegan version of the classic Irish liqueur, blending coconut milk with strong espresso and Irish whiskey. This homemade alternative captures the smooth, coffee-forward character of traditional Baileys while remaining entirely plant-based. Perfect for sipping neat, over ice, or mixed into cocktails.
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Ingredients
1 can (13.5 oz) light coconut milk
1 can (13.5 oz) full-fat coconut milk
1/2 cup Sucanat or brown sugar
3/4 cup strong brewed espresso or coffee, cooled
3/4 to 1 cup Jameson Irish Whiskey, or to taste
1 pinch salt
Directions
Brew the espresso or strong coffee and set aside to cool to room temperature.
Pour both cans of coconut milk (light and full-fat) into a blender.
Add the cooled espresso or coffee to the blender.
Add the Sucanat or brown sugar and the pinch of salt to the blender.
Blend on high speed until the mixture is smooth and well combined, about 1 minute.
Pour in 3/4 cup of Irish whiskey and blend briefly to combine, then taste and add more whiskey if desired.
Transfer the finished liqueur to clean glass bottles and store in a cool, dark place or refrigerate. Shake or stir before each use as separation may occur.
Serve chilled, neat, over ice, or use in cocktails.
