St. Patrick’s Day Vegan “Baileys” Irish Cream

Vegan Irish Cream
Vegan Irish Cream

I love Baileys and have long missed its presence in my life. I’ve mourned the fact that it has milk and my coffee was destined to be lonely. I don’t know why it took me this long to figure out how to make a vegan version of Baileys Irish Cream. Maybe I wasn’t able to see past the cloud of grief I was existing in, maybe I was lazy, maybe it just took seeing a homemade non-vegan version on Flipboard. That is what started it this time. Below is a recipe to lift your spirits on this hallowed of days. Happy St. Patrick’s Day. Enjoy responsibly.

The recipe makes quite a lot, though the picture is misleading as we celebrated last night before I took the picture. We were very impressed with the flavor and consistency of this Vegan Irish Cream.

Ingredients

  • 1 can Coconut Milk (full fat)
  • 2 cups Non-dairy Milk (I used unsweetened original flavor almond milk)
  • 1/2 cup Brown Sugar, packed
  • 1/2 cup White Sugar
  • 1 1/3 cups Irish Whiskey
  • 1 cup Dairy-free Creamer (I used So Delicious Original Coconut Milk Creamer)
  • 2 TBL Chocolate Sauce
  • 1 tsp Vanilla Extract
  • 1 TBL Coffee or Espresso

Instructions

  1. Combine the coconut milk, non-dairy milk, and both sugars in a saucepan.
  2. Cook over medium heat stirring occasionally until reduced by half and starting to thicken, about 20 minutes.
  3. Let mixture cool to room temperature.
  4. Once cool mix in the rest of the ingredients and stir together.
  5. Enjoy responsibly.
  6. Store in the refrigerator when not in use.
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