“Christmas time is here
Happiness and cheer
Fun for all that children call
Their favorite time of the year…”
Christmas Time IS here, and that makes me think of mittens, cold air, warm breath, Chex Mix, friends and family, pine needles, Christmas ornaments, Christmas cartoon specials (Holla at Frosty), baking, bundling up, and BAILEY’s IRISH CREAM.
Yep, that’s right. Vegan Irish Cream. Or as I like to call it: Breakfast.
This was done in less than 20 minutes.
Vegan Bailey’s Irish Cream
- 1 can coconut milk, room temperature
- 2 tablespoons brown sugar
- 1/4 cup So Delicious coconut milk creamer
- 2 tsp vanilla extract (use real vanilla)
- 1/3 cup fresh brewed strong coffee (I used Stumptown)
- 1/2 cup -3/4 cup whiskey, to taste
Combine all ingredients in VitaMix and blend till smooth*. Adjust sweetness and whiskey-ness to taste. This recipe makes about 24 ounces. Keep refrigerated.
I’m not sure how long this lasts. It goes fast. Let me know if your batch stays around long enough to gauge shelf-life.
* Alternatively, combine ingredients into a medium size bowl and whisk until smooth. This won’t take long, and will probably be just as easy, or easier, than using a high speed fancy-pants blender. I just live by the motto, “When you CAN put something into a 2 peak horsepower blender, you MUST put something into a 2 peak horsepower blender.”
NOTES
–> You may want to add chocolate for a richer taste. I melted 5 dark chocolate discs from Trader Joe’s with 1 Tablespoon agave nectar and added it to the mix, but I ultimately preferred the un-chocolate version.
–> Serve over ice (recommended), with coffee (delicious) or just drink straight from the jar (perhaps necessary).
–> The whiskey separates from the rest of the ingredients after about an hour, floating on the bottom. This is normal. Just give it a big shake before using or before foisting upon some poor unsuspecting individual.
Creamy Whiskey-y Deliciousness
Enjoy. If you want to be gangsta-fabulous like me, you can cart 1/3 of your concoction round town on your bike and use it when you order kahlua on the rocks at a bar with friends. If you are, however, unsure as to the awesomeness of adding your vegan Irish Cream liquor to bar-made cocktails, that’s okay. I still love you.
<3
I AM SO MAKING THIS.
Do! And share!
I rarely drink alcohol, but one of the things I’ve really missed since becoming vegan is Bailey’s Irish Cream, so I cannot wait to make this! It’s really starting to seem like So Delicious Coconut Milk Creamers make all things possible!
Karyn, I’d recommend using 1/4 cup whiskey, tops. I used almost 3/4 cup, and it was STRONG.
I am totally making this! YUM!!!!! What kind of So Delicious creamer? Regular?
I used regular, but I bet vanilla or even the hazelnut would be amazing.
I’m so ignorant- I never realized Bailey’s has coffee in it! Anyway, this looks great!
Bazu, I’m not sure if it does–the original recipe is top secret, but I had coffee laying around and it was dark and rich and I thought it would go nicely with the flavors. I’d be interested in trying a coffee-free version, too.
I can’t wait to try to make this–I can’t get half the ingredients here on the island, but I can get coconut milk, brown sugar, vanilla, coffee & duty-free booze!
that’s all you need, Linds; duty-free booze will make it an insta-success!
this looks FABULOUS! I can’t wait to try it!! I definitely miss Bailey’s!
What size can of coconut milk to you use? Thanks!
Hi Jennifer!
I used the normal size you find everywhere. I don’t know how much is in there–maybe 10 oz? I could be completely wrong though. It’s the normal size can you’d see for garbonzo beans or corn or pumpkin.
Got it! Thanks!
Janessa – this was FABULOUS! I made two batches. One as written and then one with all creamer (no coconut milk). The one without coconut milk wasn’t thick enough. The one with, had a little coconut after taste (which is fine for me, but DH “mentioned” it). Soooo…I combined both batches and it was PERFECT!!
Thanks so much! Merry Merry to you and yours!
Jennifer, so glad yours turned out! Great idea to combine the two recipes; I made another batch with just coconut creamer as well. While it was delicious, it _was_ a bit too thin. Sounds like a double batch is the way to go!
I just made my first batch and added some chocolate and used 1/2 cup of whiskey. It’s soooooooo good! Thanks so much for the recipe!
So glad your recipe turned out!
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Bad. Ass. As a vegan baker you have no idea how happy this makes me – especially since St. Patty’s Day is rollin’ ’round!!
Yes, this is right in time for St Paddy’s day. Awesome!
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Just stumbled across this from Oh She Glows and I’m thrilled! I was thinking the other day about how much I miss my moms homemade Baileys. So excited to give this a go.
Your mom made homemade Baileys? That’s cool!
So making this in honor of upcoming St. Patrick’s Day!
I might have to revisit this recipe as well in honor of the upcoming festivities!
I am so excited to try this. I like to make my own but have been looking for a Better recipe, more along the vegan lines. Thanks!!!
The can of coconut milk makes it amazing! Promise!
Just found your blog via your submission to Angela/OSG.
you have changed my life!!! I LOVE Bailey’s and i know it’s not vegan and have posted about my love for it anyway.
Coconut Milk, So Delish Creamer, Coffee, Vanilla, Brown Sugar…THOSE are my fave food groups. You are a genius!!! Thank you for this one!!
Thanks Averie!
OMG – this is amazing. I spend most of winter whining about missing baileys. Did I say OMG?
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Winter is rolling around in NZ, and I think you just saved me for my first vegan winter.
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I found the best vegan recipe for chocolate irish whiskey. Take a glass of silk chocolate light. The add your Irish Whiskey. I prefer Jameson. MMMMM You can also add some Vanilla light. You won’t regret this drink.
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Hello! I live in the UK, and I don’t think I can find an equivalent to the coconut creamer. Should I just use more coconut milk from the can? I also have coconut milk in the carton, that I use in coffee and the like – would that be a good substitution? I am incredibly excited about having some of this as it gets colder – its my first winter as a vegan!
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I love you right now. So excited to try this!
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What is the measurement of coconut milk needed? I just bought a carton of it, I’m making this tonight as a secret Santa gift!! But I’m not sure exactly how much milk to use!
thanks
Hi Leah!
What a fun secret Santa gift!
I use a can of full fat coconut milk, not the branded drinkable milks.
I see no reason why it wouldn’t work though, just may not be as creamy. I’d use about 10 ounces.
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Okay, I am on batch #2 and I am a fan. As you said, this stuff disappears rather quickly. However, I am going to kick it up a notch or two (sorry Emeril). I found that 2 tbs brown sugar wasn’t quite enough, so I am going to try 3. Also, unlike your other viewer, 3/4 cup whiskey wasn’t quite enough, so I am going for a full cup. Mostly this gets added to coffee or hot chocolate, and by that point it loses something without the whiskey flavor. This batch will also feature organic turbinado sugar instead of brown, and organic coconut milk.
Paul, Yes! More whiskey and more sugar are always a good idea. If a little is good, more is better, right?
It’s really good mixed with homemade Kahlua and heated almond milk (<– my favorite this season)
I tweak this recipe each time I make it. The last few times I’ve added a touch of Holy Kakow chocolate syrup and it’s a bit richer and has more depth.
Let me know how it turns out with the turbinado sugar!
Made some Vegan Bailey’s Irish Cream for Christmas Eve. 3 bottles gone before midnight. Can’t wait to make more. Thank you.
So glad you liked it Robert!
For those of us not from America – what is coconut creamer and can we use a substitute?
Hi Bridget,
coconut creamer is a think coconut milk, usually used in place of soy milk or almond milk. It’s typically a bit thicker so works well in this recipe, but any kind of non-dairy milk should work just fine.
Great, thanks!