Homemade Vegan Baileys – a quick and easy vegan recipe for everyone’s favorite – Irish Cream! perfect in a hot cup of coffee on a snowy morning…
INGREDIENTS
2 shots strong coffee / espresso
¼ cup coconut sugar / vegan granulated sugar
1 teaspoon cocoa
2 cans coconut milk
1 teaspoon almond extract
1 tablespoon vanilla
1 cup whiskey
INSTRUCTIONS
Prepare espresso/coffee.
Immediately add sugar and cocoa to hot espresso shots. Whisk until dissolved.
Pour coconut milk into large measuring cup / bowl with pourable spout.
Add almond extract, vanilla, and whiskey to the milk.
Add sweetened espresso shots, whisk to combine.
Transfer to airtight jar / container.
Store in refrigerator, up to 2 weeks.
NOTES
INGREDIENT SUBSTITUTIONS:
dairy free milk: feel free to replace the coconut milk with a dairy free milk or creamer product of your choosing. I have made this with cashew milk and hemp milk – the thicker milks lend a creamy consistency.
sweetener: if you prefer, add a bit of your favorite sweetener. maple syrup, date syrup or a simple sugar mixture works best.
almond extract: this is optional, if you don’t have it? skip it! this recipe tastes great without it – I make it both ways.
rye whiskey: any whiskey will do, but I like the lighter / smoother taste of a rye for this recipe.