Vegan Irish Cream

vegan baileys
  • 1 can light coconut milk
  • 1 can full-fat coconut milk
  • 1/2 cup brown sugar
  • 3/4 cup strong espresso or coffee, or to taste
  • 3/4-1 cup Jameson Irish Whiskey, or to taste
  • pinch of salt

In a medium or large pot, add the cans of coconut milk and whisk.
Whisk in the sugar. Bring to a low boil, stirring frequently.
Simmer for about 8-10 minutes, while stirring until it cooks down and thickens slightly.
Remove from heat and stir in the espresso or coffee to taste.
Add a pinch of salt and finally the Jamesons Whiskey, to taste. Make it as strong or weak as you prefer.
Store in sealed jars and serve over ice, with coffee or tea, or in baked goods.

The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using.

The Author writes this may keep 3 to 4 days in the fridge and makes about 3-4 cups depending on how much you sample while making it.

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