Josh and I don’t drink much, but occasionally I’ll make this Vegan Baileys Drink and it doesn’t last long! It tastes a bit like a chocolate milkshake! This is a perfect recipe and gift for Christmas – which is slowly creeping up this year! The year has flown by and it’s going to be here before we know it.
This Baileys is quite cheap to make – you only use 200ml of the irish whiskey (more if you like!), which is the most expensive ingredient. But instead of buying one expensive bottle of vegan Baileys (which can be hard to find in some countries, like Australia), you can buy one bottle of whiskey and make several bottles of your own Baileys recipe. It takes about 10 minutes to make, and keeps in the fridge for up to two weeks (see if it lasts that long!).
I was inspired for this recipe by Seven Roses, whose Bailey’s recipe we featured in our Christmas Homemade Vegan Food Gifts Guide.
Of course, adjust the flavours to your personal tastes. I don’t put coffee in ours as I can’t drink coffee at all. But it does add a nice flavour. You can add more or less sugar to your taste too. I used Chocolate Vincotto to give this Baileys a nice depth of flavour. If you can’t find a chocolate Vincotto then substitute with a vegan chocolate sauce – the richer the better. Or you can leave out all together and add a bit more coffee.
Please share this recipe with your family and friends that you know will love to make a Vegan Baileys Drink!
Creamy and absolutely delicious, try making your own Baileys Irish Cream at home - a totally vegan version! It's so easy to make and great to share!
- 200ml Jamesons Irish Whiskey
- 1/2 cup coconut sugar (up to 1/4 is ok)
- 1 tsp instant coffee optional
- 400ml boiling water
- 800 ml coconut cream
- 1 - 2 Tbsp Chocolate Vincotto
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Measure out 200ml of whiskey and pour into a large bowl (preferably with a pouring lip). In your measuring cup pour in the 1/2 cup of coconut sugar (add the instant coffee at this stage if using) and then pour in hot water to measure 400ml. Stir to dissolve and pour this into the large bowl with the whiskey.
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Then measure out 800ml of coconut cream and pour that into the bowl. If the coconut cream has any lumps in it, use a whisk to get the lumps out. Then add the chocolate vincotto and whisk that in too. Pour mixture into a clean and sterilised glass bottle (using a funnel might be best for this!), and then store in the fridge. Will last up to two weeks. Serve in small glasses loaded with ice.
