vegan baileys irish cream
Making your own boozy vegan Irish cream at home couldn't be easier!
Servings 2 cups
Ingredients
- 2 cans full-fat coconut milk
- ½ C strong brewed coffee
- ¾ C coconut sugar
- ¼ teaspoon vanilla powder or 1 teaspoon or vanilla extract
- ⅛ teaspoon sea salt
- ½ C Jameson Irish Whiskey
Instructions
- Add the contents of both cans of coconut milk to a sauce pan and whisk in the remaining ingredients except the whiskey and heat over medium heat. Bring to a simmer and whisk occasionally for 20 minutes.
- After cooking, I strained mine just to remove some of the "skin" that formed on the top. If you whisk more frequently that won't happen! Once strained, allow the mixture to cool before putting it in the fridge.
- Chill it completely overnight in a sealed jar. Once chilled, you can add the Irish whiskey and store the mixture for up to 10 days in the fridge. If you want to freeze any of it, don't add the whiskey into the whole batch and just to each serving as needed. If you freeze it, consume within 2 months. The mixture will separate when refrigerated or thawed from frozen, but just shake it up before serving over ice. You can also add more whiskey to each individual serving as desired. It's also good over ice with more espresso or coffee! Or add it to a cup of hot coffee or espresso.
