VEGAN BAILEYS

9. April 2018

I love Baileys Irish Cream and after going vegan I missed it for a long time, so I was really happy when I got a bottle of homemade coconut milk Baileys for my birthday two years ago. To be precise, what I got was Baileys and vegan “Mett”, a raw minced pork specialty that people in Berlin like to eat on bread rolls and call that “Hackepeterbrötchen”. The vegan “Mett” was made of rice and I thought it was really sweet that some of my omni friends had looked up vegan recipes and stood in the kitchen to give me these things for my birthday.

As “Mett” has always made me run for the hills, I unfortunately couldn’t make friends with the vegan version either, but the Baileys completely convinced me. It was the perfect present.

Especially when I went on Ohsheglows.com and tried the recipe myself a few days later. Not only it was quick and easy, it also turned out very well.

I tweaked the recipe a bit to my taste, added vanilla to the recipe and used coconut sugar which give a nice hint of caramel.

I filled it in a pretty decanter* that I presented at a party the next day, and it quickly made friends. People said, after just one sip, “oh my god that is better than the real one”, and I overheard them make drunk plans to sell this vegan Baileys online.

Meanwhile the company Baileys has launched an almond edition*, which I think is a great idea and will not say no when it is offered to me, but to be honest? I personally prefer this one here!

This recipe has also been the inspiration for my vegan death by chocolate and Irish cream muffins.

How to make the vegan Baileys

The original recipe Homemade Bailey’s Irish Cream … made vegan by Oh She Glows can be found here.

My adaptation

makes about 1 Liter (ca. 33 oz.), takes about 20 minutes plus cooling time

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Ein Beitrag geteilt von Nina/ Vegan lifestyle blogger (@flymetotheveganbuffet)

Ingredients

800 ml coconut milk (27 oz.)
1/2 cup (60 g) coconut sugar
Triple espresso
3/4 cup (180 ml) Whiskey*
1 teaspoon vanilla
Pinch of salt

Instructions

Heat the coconut milk in a big pot and stir in the sugar. Bring to a boil while stirring. Then simmer for about 10-15 minutes at low heat, keep stirring until it has the desired creamy texture.

Turn off the heat and add espresso, salt and vanilla. Then taste and let it cool off a bit. Add the whiskey and keep it in a bottle in the fridge.

Before serving, shake the bottle, because the whiskey settles to the bottom. Serve it on ice or add it to your coffee. The bailey’s should keep for at least 14 days.